In just another day, we will know who our new president will be. In honor of who I hope will be elected, I will be preparing a favorite of ours for dinner on Tuesday: Hawaiian Ham Steak.
Although this is a super easy entree, adapted from Better Homes and Garden’s 1970 Calorie Counter’s Cookbook, you do need to plan the 30-minute marinading time into your preparations. After it is done marinading, it cooks up in less than 10 minutes. I will start the marinade tonight so that it is ready to go when I get home from work on Tuesday (and my students and I decided that we should hold class via distance technology Tuesday night so that we could pretend that we are paying attention to the topic at hand, so I have to have something quick and easy).
Hawaiian Ham Steak
1 fully cooked ham steak (cut into four pieces) or 1 # fully cooked boneless ham (sliced into four portions)
1/3 cup pineapple juice from canned pineapple (see below)
2 tablespoons low-sodium soy sauce
3/4 teaspoon ground ginger
1/2 clove garlic, minced
Four canned pineapple slices
Mix the pineapple juice, soy sauce, ginger, and garlic together to create marinade. Place ham in a shallow dish and pour marinade over it. Marinade for at least 30 minutes or overnight, turning ham once.
Remove ham from marinade; reserve marinade. Pan fry ham in cast iron skillet until heated through, about two minutes on each side. Pour reserved marinade over ham and heat through. Remove ham slices and keep warm. Add the pineapple slices to the pan. Heat through.
To serve: Place ham on plate, brush with marinade-sauce, and top with pineapple.
Follow Me!