Citrusy Ham Steaks with Chunky Smashed Potatoes

This makes a traditional, retro style Sunday dinner.

Ingredients:

• 1 pound ham steak, fully cooked
• ¼ cup orange juice
• ¼ cup brown sugar
• 4 russet potatoes, peeled and cubed
• 2 tablespoons of butter
• 1 cup of milk
• Salt and pepper
• Fresh chives.
• Fresh green beans

Preparation:
Cook the potatoes in boiling water until tender.
Drain. Add the butter and smash the potatoes with a potato masher.
Stir in the milk a little at a time until the potatoes are as thick or as thin as you like.
Season with salt and pepper to taste.
Top with chopped chives.
Cook the green beans in boiling water just until the color deepens, 2-4 minutes.
Mix the orange juice and brown sugar.
Brush the ham steak with the orange juice mixture.
Place under the broiler and cook about 5 minutes or until the glaze begins to brown and the meat is heated through.
Serve a slice of ham steak with potatoes and green beans.



Never miss a post!
Follow me on Twitter as @Dinnermagic.
Subscribe to the RSS feed for the Sacramento Easy Meals Examiner and the Sacramento Budget Wine Examiner or have the articles emailed to you.

Baked Ham with Orange Pineapple Glaze

Ginger sweet potato casserole (Just click the link for the recipe.)

Spring Salad
Hot bakery dinner rolls

This can be a simple Easter or Spring dinner for your family. Just add some of your own favorite dishes to the menu and you're set.

Ingredients:
8 to 10 pound fully cooked ham, bone in spiral sliced
Whole cloves
½ cup red wine
2 tablespoons Dijon mustard
1 jar (12 ounces) orange marmalade
1 can (13 ounces) drained pineapple chunks
6 sweet potatoes
2 tablespoons of butter
1 small orange
2 tablespoons of half and half
2 eggs
½ teaspoon of powdered ginger
½ teaspoon of salt
4 cups of spring salad mix
1 tomato, cut up
½ cucumber, sliced
2 tablespoons chopped walnuts

Preparation:
Stud the spiral slices with whole cloves putting in more if you like a strong flavor and less if you like it less spicy.
Put ham on a rack in a shallow roasting pan and cover with aluminum foil. Bake in a preheated 325-degree oven 18 to 25 minutes per pound, or until the internal temperature reaches 165 degrees. Take the temperature close to the bone.
In a small saucepan, mix wine, mustard and jam and pineapple. Warm over low heat. Uncover ham. Baste ham every 15 minutes with jam mixture during the last 45 minutes.
While the ham is cooking, prepare the sweet potato casserole.
Toss together the lettuce, tomato, cucumber, and walnuts for the salad.
Warm the dinner rolls in the oven in a tin foil wrapper.

You can use some of the leftover ham to make:

Grilled Ham and Havarti Sandwiches

Triple Decker Ham and Cheese Sandwiches

Cornmeal Waffles with Ham and Eggs

Creamy Ranch Potatoes with Ham

Never miss a post! Follow me on Twitter as @Dinnermagic. Subscribe to the RSS feed for the Sacramento Easy Meals Examiner and the Sacramento Budget Wine Examiner or have the articles emailed to you.