📝 About This Recipe
This dish is a sophisticated riff on the classic American diner favorite, elevating salty ham with a rich, mahogany-hued glaze. By searing the ham steaks to develop a savory crust and pairing them with fresh, buttery caramelized pineapple, you create a perfect balance of sweet, salt, and acid. It is a nostalgic yet refined dinner that feels like a celebration of Mid-Century American comfort food, modernized with a hint of bourbon and warm spices.
🥗 Ingredients
The Ham and Fruit
- 2 pounds Fully cooked ham steaks (cut into 4 individual portions, about 1/2 inch thick)
- 1 medium Fresh pineapple (peeled, cored, and sliced into 1/2 inch thick rings)
- 2 tablespoons Unsalted butter (divided for searing)
- 1 tablespoon Neutral oil (such as avocado or vegetable oil)
The Bourbon Brown Sugar Glaze
- 1/2 cup Dark brown sugar (packed)
- 1/4 cup Pineapple juice (reserved from the fresh fruit or canned)
- 2 tablespoons Bourbon (optional, can substitute with apple cider)
- 1 tablespoon Dijon mustard (for a sharp, tangy bite)
- 1 tablespoon Apple cider vinegar
- 1/8 teaspoon Ground cloves (a pinch for warmth)
- 1/2 teaspoon Freshly cracked black pepper
- 1 pinch Red pepper flakes (optional, for subtle heat)
For Garnish
- 2 tablespoons Fresh parsley (finely chopped)
- 4 pieces Maraschino cherries (optional, for a retro presentation)
👨🍳 Instructions
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1
Pat the ham steaks dry with paper towels. This is crucial for achieving a deep brown sear rather than steaming the meat.
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2
In a small mixing bowl, whisk together the dark brown sugar, pineapple juice, bourbon, Dijon mustard, apple cider vinegar, ground cloves, black pepper, and red pepper flakes until the sugar is mostly dissolved.
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3
Heat a large heavy-bottomed skillet (cast iron is ideal) over medium-high heat. Add the neutral oil and 1 tablespoon of butter.
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4
Once the butter is foaming, place the ham steaks in the pan. Sear for 3-4 minutes per side until they develop a beautiful golden-brown crust and are heated through.
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5
Remove the ham steaks from the skillet and transfer them to a warm plate; tent loosely with foil to keep warm.
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6
In the same skillet, add the remaining tablespoon of butter. Place the pineapple rings in a single layer.
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7
Sear the pineapple for about 2 minutes per side until the natural sugars caramelize and the edges turn dark brown. Remove the pineapple and set aside with the ham.
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8
Reduce the skillet heat to medium. Pour the prepared glaze mixture into the hot pan, scraping the bottom with a wooden spoon to release any flavorful browned bits (fond).
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9
Simmer the glaze for 3-5 minutes, stirring frequently, until it reduces by about half and becomes thick enough to coat the back of a spoon.
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10
Return the ham steaks to the skillet, flipping them once to coat both sides thoroughly in the bubbling glaze.
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11
Place one or two pineapple rings on top of each ham steak while still in the pan, allowing them to warm back up for 30 seconds.
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12
Plate the ham and pineapple immediately. Spoon any remaining glaze from the pan over the top.
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13
Garnish with a sprinkle of fresh parsley and a maraschino cherry in the center of the pineapple ring if desired for that classic look.
💡 Chef's Tips
Use fresh pineapple if possible; the enzymes and texture are far superior to canned for searing. If your ham is very salty, you can soak the steaks in cold water for 30 minutes before cooking, then pat very dry. Don't walk away from the glaze; the high sugar content means it can go from 'perfectly reduced' to 'burnt' in seconds. For a smoky flavor, use a splash of liquid smoke or smoked paprika in the sauce. Score the edges of the ham steaks with a knife (small 1/4 inch cuts) to prevent the meat from curling up as it hits the hot pan.
🍽️ Serving Suggestions
Serve alongside creamy mashed potatoes to soak up the extra bourbon glaze. A side of garlicky sautéed green beans or roasted asparagus provides a fresh, crunchy contrast. Pair with a crisp, chilled Riesling or a hard apple cider to complement the sweetness of the fruit. For a Southern-style dinner, serve with buttery cornbread and a heap of collard greens. A simple wild rice pilaf with toasted pecans adds a wonderful nutty texture to the meal.