When I was little, everyone served ham with pineapple. That’s good, but I think this apple glazed ham steak is better. There’s an enzyme in pineapple that breaks down protein and tends to make it a bit mushy. Plus you have to get a good pineapple, wonder what to do with the rest of it, or settle for canned. Apples on the other hand, add a touch of sweetness, plus a hint of tartness. It’s less overpoweringly sweet and it complements the salty ham better.
The other good thing about this recipe is that it’s fairly quick. Sauté the ham steak, set it aside, make the apple topping, and you have dinner in about 15-20 minutes.
Score! There are more quick dinner recipes at the bottom of the post.
If you can, get the ham steak from a butcher. The pre-packaged kind tends to be bulked up with water and additives. I’m lucky enough to have a butcher nearby that sells them frozen, so I can buy it and use it when I’m ready.
I made this with brandy, but if you don’t have that, apple cider will work too. For a more intense apple flavor, try it with apple brandy, such as Calvados, or a hard apple cider.
The Brusssels sprouts, by the way, are tossed with some olive oil, seasoned with salt and pepper and then roasted. My new favorite way to eat them!
Apple Glazed Ham Steak Substitutions and Variations
- skip the cloves and add a bit of tangy mustard
- try some cinnamon
- sauté some sweet onions and include them in the sauce (Vidalia onions would work nicely for this)
- mix up the apples; I used Gala but Granny Smith would add a bit of extra tartness to the recipe and make a nice complement to the ham
- if you don’t have brandy, use Calvados, or apple cider
More Quick Dinner Recipes
This is a great quick meal when you want food fairly quickly. It’s also pantry-friendly. Cabbage lasts a long time in the fridge and the spices are shelf-stable.
A few basic ingredients that are full of flavor. There are buttery potatoes, braised cabbage, and rich sausage. It’s all made in one pot too.
Apples, pork, and sauerkraut complement each other beautifully. The salty kraut plays off against the sweet apples. This is a classic fall or chilly weather meal.
A rich, creamy sauce boosted by the bite of Dijon mustard and piquant capers —both of which complement the pork beautifully. And, it’s done in about twenty minutes or so. The mushrooms are also just about the only thing you have to chop.