Ham steak is something I’ve never made before. The reason, my mom use to make it and it was dry. She threw it in a pan, seared it and served it. I had purchased a ham steak thinking I can try my hand at it. And so I did.
My daughter came home from college for spring break and wanted fillet mignon. Unfortunately I didn’t have any in the freezer, but I did have a ham steak. I know there is no comparison, but it is what had to do. Her other request was my mashed potatoes.
I knew I was not going to put this in the frying pan and I didn’t. What I did was line a baking sheet with foil. You might want to double line it. Soak the ham steak in 2 cups of beer for 2 hours. Then put the steak on the cookie sheet. Mix together 1 cup of brown sugar, 1 tablespoon Dijon mustard, 2 tablespoons balsamic vinegar and 1/2 cup beer. Pour over ham steak and bake at 400 for 20 minutes.
What to pair with the ham. I pulled out a Ken Wright 2012 Canary Hill Pinot Noir. It had wonderful notes of red plum, bright red cherry with a hint of clove. Light tannins and nice acidity made this wine a nice match for ham.
SRP $65 but well worth it.
