GLAZED HAM SLICE RECIPE: HOW TO MAKE IT
This pineapple-topped ham slice is a snap to cook on top of the stove. For a fast finish, serve it with two simple side dishes. Pair a long grain and wild rice mix with frozen peas, or try scalloped potatoes and frozen green beans.—Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Dinner
Total Time 30 minutes
Prep Time 30 minutes
Cook Time 0 minutes
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Cut ham slice in half. In a skillet, cook ham in butter for 3-4 minutes on each side or until heated through. Meanwhile, drain pineapple, reserving the juice. Set aside two pineapple slices; refrigerate remaining pineapple for another use. , In a bowl, combine cornstarch, pineapple juice, honey, steak sauce and mustard until smooth. Remove ham and keep warm. Add honey mixture to skillet. Bring to a boil over medium-low heat; cook for 1-2 minutes. Return ham to skillet; top with the reserved pineapple slices. Spoon glaze over the top; heat through.
Nutrition Facts : Calories 381 calories, FatContent 12g fat (7g saturated fat), CholesterolContent 76mg cholesterol, SodiumContent 1856mg sodium, CarbohydrateContent 43g carbohydrate (31g sugars, FiberContent 1g fiber), ProteinContent 31g protein.
GLAZED HAM SLICE RECIPE: HOW TO MAKE IT
This pineapple-topped ham slice is a snap to cook on top of the stove. For a fast finish, serve it with two simple side dishes. Pair a long grain and wild rice mix with frozen peas, or try scalloped potatoes and frozen green beans.—Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Dinner
Total Time 30 minutes
Prep Time 30 minutes
Cook Time 0 minutes
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Cut ham slice in half. In a skillet, cook ham in butter for 3-4 minutes on each side or until heated through. Meanwhile, drain pineapple, reserving the juice. Set aside two pineapple slices; refrigerate remaining pineapple for another use. , In a bowl, combine cornstarch, pineapple juice, honey, steak sauce and mustard until smooth. Remove ham and keep warm. Add honey mixture to skillet. Bring to a boil over medium-low heat; cook for 1-2 minutes. Return ham to skillet; top with the reserved pineapple slices. Spoon glaze over the top; heat through.
Nutrition Facts : Calories 381 calories, FatContent 12g fat (7g saturated fat), CholesterolContent 76mg cholesterol, SodiumContent 1856mg sodium, CarbohydrateContent 43g carbohydrate (31g sugars, FiberContent 1g fiber), ProteinContent 31g protein.
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HAM AND LEEK QUICHE | JAMIE MAGAZINE RECIPES
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Calories 290 calories per serving
- Preheat the oven to 180°C/350°F/gas 4.
- Trim and finely slice the leeks, peel and finely slice the shallot and pick the thyme leaves. Roughly chop the ham.
- Melt the butter in a pan and sauté the leeks and shallot with half the thyme leaves for 5 minutes, until soft but not coloured – add a splash of water if it starts to stick. Set aside.
- Cut the broccoli stalks into 3cm lengths and slice the larger florets in half. Blanch in boiling salted water for about 3 minutes, then drain well.
- Lightly brush a 26cm round quiche tin with a little of the oil, then drape a layer of filo pastry over it, very gently pressing it into the corners, leaving a few centimetres overhanging.
- Brush the filo with a little more oil, scatter over some of the remaining thyme leaves and layer another piece of filo on top. Repeat layering the oil, thyme and filo until you have a fully lined quiche base – around 4 filo sheets. Bake the case in the oven for 3 to 5 minutes, until just starting to colour.
- Stir the broccoli and smoked ham through the leek mixture, then spoon the filling over the pastry base.
- Beat the eggs and milk with a pinch of black pepper, then grate in ¾ of the cheese. Pour it over the veg and ham, grate over the rest of the cheese, then place it on a baking tray and bake for 25 to 30 minutes, or until cooked through.
- Remove from the oven and leave to stand for 15 minutes before serving with a green salad.
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