CHD: High art ham steak recipe?

K

Kay Bixler

Kay Bixler
Half a pig in the freezer, faced with ham steak.

Is there an elegant ham steak recipe or am I doomed to country style here?

Open to any suggestions that don't involve maple syrup or pineapples.

Thanks!
Kay
 
This is a slice out of a fresh leg of pork?

I would certainly reach for the applesauce before I went for pineapples, but that's just because Chris doesn't look in anymore.

But I might more reach for the Pasilla Oaxaquena.

Can you get a tomatillo? Char a few on a comal, pop in the blender with a toasted, seeded, rehydrated chile, some toasted garlic, maybe a few toasted sesame seeds?

Brown the chop on both sides in rendered lard, throw the sauce on and cook through?

Breed of pig looms large--modern lean varieties really can't be cooked too far past medium.
 
a SLOW reduction tomato, onion, sugar,garlic, vinegar, rosemary, and orange zest does wonders on leaner grilled or pan seared pork. Cook down till its the consistency of a marmalade.
 
If we're talking about fresh and not smoked and it can be cut up into steaks, I'd brown the steaks on both sides, saute some onions and garlic in oil, add white wine, chopped up cornichon (pickles if you have to) a tablespoon of mustard (a l'ancienne if you have it), put the steaks back in to cook to taste--et voila. Simple, methode bourgeois, not haute cuisine.
 
Yes. Sorry I wasn't clear to begin with. It is an inch thick slice of smoked ham.

My plan at this point is to brush with dijon, layer on thinly sliced apple and pan fry. Maybe work in some thyme. Kale on the side.

Have plenty of other cuts to use with some of the great ideas above in the future.
 
originally posted by SFJoe:

Can you get a tomatillo? Char a few on a comal, pop in the blender with a toasted, seeded, rehydrated chile, some toasted garlic, maybe a few toasted sesame seeds?
Click to expand...

you are forgetting Kay may not have a 96 Grunhauser Spt handy
 
originally posted by Kay Bixler:
Yes. Sorry I wasn't clear to begin with. It is an inch thick slice of smoked ham.

My plan at this point is to brush with dijon, layer on thinly sliced apple and pan fry. Maybe work in some thyme. Kale on the side.

Have plenty of other cuts to use with some of the great ideas above in the future.
Click to expand...

I'm coming around to kale.
 
originally posted by Ian Fitzsimmons:
originally posted by Kay Bixler:
Yes. Sorry I wasn't clear to begin with. It is an inch thick slice of smoked ham.

My plan at this point is to brush with dijon, layer on thinly sliced apple and pan fry. Maybe work in some thyme. Kale on the side.

Have plenty of other cuts to use with some of the great ideas above in the future.
Click to expand...

I'm coming around to kale.
Click to expand...

try kale blossoms sometime. they are delicious.
 
If the ham is smoked, here's a variation of a favorite recipe of ours. We usually use simmered smoked ham hocks, but I've adapted it for your situation.

Shred or chop the ham steak into small teaspoon sized pieces. Briefly sear them in a little olive oil, then cool. Mix together a minced shallot, a tablespoon each of good mustard and sherry vinegar, several tablespoons of olive oil and a fistful of minced parsley, maybe a little lovage or dill if you like, and let it sit while the ham cools. Mix the shredded ham into the dressing. Serve it on a green salad or cooked and cooled green beans.

The effect is like a deconstructed jambon persillé; with much less work.
 
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