Tuesday, June 3, 2014

Boneless Ham Steaks

Omache Farm Boneless Ham Breakfast Steaks
By Jason Parsley

1 boneless Omache Farm Ham

  1. Thaw ham overnight (for a small ham, at least 24 hours for larger hams)
  2. Use a sharp knife to slice ham into steaks (we like about 1/8-1/4inch thick)
  3. Heat your griddle or frying pan on medium heat
  4. Cook slices about 4-5 minutes each side, until fully cooked (165 degrees)

Potential Additions: Sprinkle the ham with brown sugar.  Use the fats in the pan to liquefy the brown sugar.  Or you might use maple syrup.  Keep the temperature of your pan just hot enough to caramelize the sugar on the ham steaks but not burn the sugars!

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