Boneless Ham Steaks

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Omache Farm Boneless Ham Breakfast Steaks

By Jason Parsley

Ingredients:

1 boneless Omache Farm Ham

Instructions:

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!

Pineapple Pork Chops

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Margaret’s Pineapple Pork Chops

By Margaret Parsley           Serves: 2-3, depending on pork chop size

Ingredients:

2 Pork Chops

1 large Can diced pineapple or pineapple rings in juice

1-2 small cans Pineapple Juice

½-1 cup Brown Sugar

1 cup Teriyaki Sauce

Directions:

1. Mix together Pineapple, juice, brown sugar and teriyaki sauce.  Marinate thawed pork chops in sauce several hours to overnight in the fridge.
2. Grill pork chops. (cooking in frying pan or griddle will work also)
3. Grill drained marinated pineapple until caramelized (or use fry pan)
4. Bring remaining marinade to a boil for use as sauce and serve all over rice.

Notes:

I typically use as much as 1 large can of diced or rings of pineapple per 2 adults.

Add as much pineapple juice as needed to cover pork chops.

Adjust brown sugar and teriyaki sauce to taste.  Measurements are approximations as I usually use my nose to determine the right mixture.