Wednesday, July 7, 2010

Maple-glazed ham

This was a comforting and tasty meal. The sides include braised curly endive with tasso ham and a condiment of homemade kim chi. You read that right, kim chi. The 3 ingredients married very well. The potato salad was an excellent palate cleanser to balance between the greens and the salty, slightly sweet ham.

A nice slice – shown whole, and with the fat and bone trimmed out.

I’d been wracking my brain (hard to do sometimes) for new ideas. The wok smoker has me slavering for more smokey protein. I’ve seen recipes on the net for both pork chops and chicken (and of course salmon). But, for the moment, I went with one of those nice ham slices you can get in any supermarket. This couldn’t be easier.

Maple-glazed ham
1 ham slice, about 1 1/4 lbs.
1 tsp unsalted butter
maple syrup
black pepper

Remove the little round bone from the ham and trim it of most or all of its fat. To do so you will be reducing it to various sized pieces. No matter.

Heat the butter in the pan over medium-low heat until the butter has melted. In the meantime, brush the top of the ham pieces with maple syrup and sprinkle them with pepper. Put the ham in the pan glazed side up. After 3 minutes, turn the ham and glaze the top side and add pepper. Continue warming it for 3 more minutes. That’s all. Serve and enjoy.

1 comment:

Jenn said...

Yum! Sounds delicious and easy. Too bad Chris is not a fan of least not thick cut ham like that. No worries though, this is something I can make on Friday nights .. that's my "fend for yourself night", I always cook things Chris won't eat. :) Great.. now I am all of a sudden craving a ham sandwich!!! lol

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