I gaze longingly at the slice of ham steak in the butcher shop. Cryo-wrapped and a convenient size, I always wonder how best to serve it since it would be good with mashed or roasted potatoes, potato salads, cole slaw, sauerkraut, a pile of hot spinach, or steamed vegetables. Rye or pumpernickel bread and butter is really good too. You can cook the ham slice whole, or cut in half to have 4 portions.
Cooking Method: Stovetop
Cook Time: About 10 minutes
2 (12-ounces each) ham slices, cut in half if desired
1/2 cup apricot jam
1/2 cup slow-sodium chicken broth
4 teaspoons Dijon mustard
1 tablespoon white balsamic vinegar or cider vinegar
Coat a 12-inch heavy skillet with cooking spray. Heat the pan over medium-high heat. Add one ham slice to the pan and cook 3 minutes on each side, turning once, to brown each side. Remove from the pan and brown the second ham slice; remove from the pan. Add the jam, broth, mustard, and vinegar to the hot pan and immediately start stirring with a whisk. Cook 2 minutes, until bubbly and smooth. Place a ham slice on each plate and drizzle with the pan sauce. Serve immediately.
Excerpted from Not Your Mother’s Weeknight Cooking, by Beth Hensperger. (c) 2009, used by permission from the Harvard Common Press.
Recipe and text copyright Beth Hensperger 2017
Please enjoy the recipe and make it your own. If you copy the recipe and text for internet use, please include my byline and link to my site.
Indian Potato Salad Made in the Pressure Cooker
Vegetable Instant Pot Ingredients:
2 pounds Idaho® red potatoes, unpeeled, cut into large dice bite-sized pieces
2 cups water
1 cup diced carrots
1 to 2 cups petit green peas (thawed frozen)
2 tablespoons olive oil
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1/4 teaspoon mustard seeds
1 teaspoon garam masala
½ cup (packed) mint leaves
½ cup (packed) fresh cilantro
½ inch knob fresh ginger, cut into pieces
¼ cup water
2 teaspoons lime juice
½ teaspoon salt, or to taste
1½ cups cooked chickpeas, optional
1. Place the potatoes, water, and carrots into your Instant Pot and cook on manual, high pressure, for 10 minutes. Manually release the pressure and remove the lid. Add the peas, replace the lid and cook on manual, low pressure, for 0 minutes.
2. Once it’s done, which will be a few minutes since it will need time to come back up to pressure, release the pressure manually. Pour everything into a colander and rinse with cold water to stop the cooking. Set aside.
4.Heat the oil in a saute pan over medium heat. Once hot add the cumin seeds, coriander seeds, and mustard seeds and saute until they become fragrant about 2 minutes.
5. Lower the heat and add the garam masala. Saute 1 minute more. Remove from heat and let cool.
Add all the cilantro-mint chutney ingredients to a small food processor and pulse until smooth.
6. In a large mixing bowl add the cooled vegetables, the cooled sauteed oil spice mixture, the chutney, and cooked chickpeas if using, then mix well. You can serve it as is, or chill for at least an hour to get it nice and cold. Enjoy! Recipe courtesy Vegan Richa.