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.