HAM STEAK WITH ROSEMARY PINEAPPLE GLAZE

by Daniel Sullivan May 20, 2021

Broad Arrow Farm smoked ham steaks are ready to eat, making them great to serve on a busy day. Add a couple easy side dishes and you have a meal that is simple enough for a weekday and sumptuous enough for a special occasion. We’ve paired the glazed ham steak with roasted broccoli and rice pilaf.

Ingredients

1 smoked ham or shoulder steak

1 tablespoon pork fat or olive oil
2 tablespoons sugar
1 sprig of rosemary
1/4 cup rice vinegar (or substitute white wine vinegar or apple cider vinegar)
1/2 cup fresh pineapple chunks, or drained canned pineapple chunks

Preheat oven to 400F. Preheat cast iron pan (or other oven safe, heavy-bottomed pan) over medium heat. Heat the fat in the pan. Sear steak on one side until nicely browned, approximately 5 - 10 minutes. Flip and place pan in the oven. Cook in the oven for approximately 10 minutes.
Set ham steak aside and keep warm. Over medium-high heat, add sugar, vinegar, rosemary and pineapple to the pan. Reduce the glaze while stirring until thickened, 2 - 4 minutes.
The ham steak can be served on a platter or cut into individual servings and plated. Either way, spoon the glaze over the top of the ham and serve.

Roasted Broccoli with Garlic and Shallots

Ingredients

1 1/2 pounds broccoli crowns, cut into long pieces including the stem
4 medium shallots, peeled and each cut into six wedges
10 cloves of garlic, peeled and quartered lengthwise
Olive oil Salt and freshly ground black pepper
Red chili pepper flakes (optional)

Preheat oven to 400F. Spread broccoli, shallots and garlic evenly on a sheet pan. Drizzle liberally with olive oil. Season to taste with salt, pepper, and chili pepper flakes.
Roast for 20 - 25 minutes or until all the vegetables are tender and caramelized.

RICE PILAF WITH GREEN OLIVES AND SULTANAS

Ingredients

2 1/2 cups chicken stock
2 tablespoons olive oil
1/4 cup thin spaghetti, broken into 1/2 inch pieces
1/2 cup diced onion
1 cup parboiled white rice
1/4 cup pine nuts
1/4 cup sultanas or golden raisins
1/2 cup sliced green olives
1 teaspoon of salt, or to taste
1/8 teaspoon freshly ground black pepper, or to taste

In a small saucepan, heat the chicken stock. After the stock reaches a boil, reduce the heat and cover to keep warm.
2. Meanwhile, heat a 2 quart saucepan over medium heat. Add olive oil. Add the spaghetti pieces to the pan and toast them, stirring constantly, until they start to brown. Add the onion and cook, stirring frequently, until the onion begins to soften, about 2 - 3 minutes. Add the rice and stir for an additional minute. Add the pine nuts, sultanas, olives, salt and pepper, stirring to combine.
3. Add the hot stock, return to a boil, cover, and turn heat to low. Steam the rice for 20 minutes or until tender. When done, fluff with a fork and serve.

HAM STEAK WITH ROSEMARY PINEAPPLE GLAZE

Ingredients

1 smoked ham or shoulder steak

1 tablespoon pork fat or olive oil
2 tablespoons sugar
1 sprig of rosemary
1/4 cup rice vinegar (or substitute white wine vinegar or apple cider vinegar)
1/2 cup fresh pineapple chunks, or drained canned pineapple chunks

Preheat oven to 400F. Preheat cast iron pan (or other oven safe, heavy-bottomed pan) over medium heat. Heat the fat in the pan. Sear steak on one side until nicely browned, approximately 5 - 10 minutes. Flip and place pan in the oven. Cook in the oven for approximately 10 minutes.
Set ham steak aside and keep warm. Over medium-high heat, add sugar, vinegar, rosemary and pineapple to the pan. Reduce the glaze while stirring until thickened, 2 - 4 minutes.
The ham steak can be served on a platter or cut into individual servings and plated. Either way, spoon the glaze over the top of the ham and serve.

Roasted Broccoli with Garlic and Shallots

Ingredients

1 1/2 pounds broccoli crowns, cut into long pieces including the stem
4 medium shallots, peeled and each cut into six wedges
10 cloves of garlic, peeled and quartered lengthwise
Olive oil Salt and freshly ground black pepper
Red chili pepper flakes (optional)

Preheat oven to 400F. Spread broccoli, shallots and garlic evenly on a sheet pan. Drizzle liberally with olive oil. Season to taste with salt, pepper, and chili pepper flakes.
Roast for 20 - 25 minutes or until all the vegetables are tender and caramelized.

RICE PILAF WITH GREEN OLIVES AND SULTANAS

Ingredients

2 1/2 cups chicken stock
2 tablespoons olive oil
1/4 cup thin spaghetti, broken into 1/2 inch pieces
1/2 cup diced onion
1 cup parboiled white rice
1/4 cup pine nuts
1/4 cup sultanas or golden raisins
1/2 cup sliced green olives
1 teaspoon of salt, or to taste
1/8 teaspoon freshly ground black pepper, or to taste

In a small saucepan, heat the chicken stock. After the stock reaches a boil, reduce the heat and cover to keep warm.
2. Meanwhile, heat a 2 quart saucepan over medium heat. Add olive oil. Add the spaghetti pieces to the pan and toast them, stirring constantly, until they start to brown. Add the onion and cook, stirring frequently, until the onion begins to soften, about 2 - 3 minutes. Add the rice and stir for an additional minute. Add the pine nuts, sultanas, olives, salt and pepper, stirring to combine.
3. Add the hot stock, return to a boil, cover, and turn heat to low. Steam the rice for 20 minutes or until tender. When done, fluff with a fork and serve.