Ham Steak with Rhubarb Sauce
By America's Test KitchenPublished on October 28, 2011
Yield
Serves 4 to 6
Ingredients
Before You Begin
Look for a bone-in ham steak that is cut crosswise from a whole ham. These steaks are far superior to individual (and sometimes processed) ham steaks.
Instructions
- Toss rhubarb with 1 teaspoon salt in medium bowl and let sit for 20 minutes. Rinse rhubarb in colander and drain well. Set aside.
- Heat butter in large skillet over medium-high heat until foaming subsides. Add ham steak and cook without moving until browned, about 5 minutes. Using tongs and large spatula, flip steak and cook on second side until browned, about 4 minutes. Transfer ham steak to serving platter, tent with foil, and set aside.
- Return skillet to medium heat and add water, vinegar, sugar, and ginger. Simmer until sugar has dissolved, about 30 seconds. Stir in rhubarb and cook until tender but not mushy, 5 to 8 minutes. Season with salt and pepper to taste. Spoon sauce over ham steak and serve.
Yield
Serves 4 to 6Ingredients
Ingredients
Ingredients
Why This Recipe Works
This recipe for ham steak with rhubarb sauce is perfect for a quick supper. The ham steak does not need to cook for very long, and the sauce adds a complex flavor. To temper bitterness in the rhubarb sauce, we tossed the rhubarb with salt and let it macerate to draw out excessive moisture. A little fresh ginger and a splash of cider vinegar accented the rhubarb's bright flavor. The vinegar also helped keep the sauce vibrantly pink, while sugar toned down the sharpness. Better still, the rhubarb sauce was cooked in the same pan as the steak.
Before You Begin
Look for a bone-in ham steak that is cut crosswise from a whole ham. These steaks are far superior to individual (and sometimes processed) ham steaks.
Instructions
- Toss rhubarb with 1 teaspoon salt in medium bowl and let sit for 20 minutes. Rinse rhubarb in colander and drain well. Set aside.
- Heat butter in large skillet over medium-high heat until foaming subsides. Add ham steak and cook without moving until browned, about 5 minutes. Using tongs and large spatula, flip steak and cook on second side until browned, about 4 minutes. Transfer ham steak to serving platter, tent with foil, and set aside.
- Return skillet to medium heat and add water, vinegar, sugar, and ginger. Simmer until sugar has dissolved, about 30 seconds. Stir in rhubarb and cook until tender but not mushy, 5 to 8 minutes. Season with salt and pepper to taste. Spoon sauce over ham steak and serve.
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