• Sean Bardwell

Ham Steak Hail Mary

I was working on my music blog yesterday and completely lost track of time. I needed to make something for dinner...quick.

I took a brief assessment of what I had on hand and could make happen quick but still be tasty. I had a ham steak on hand so I decided that was going to be my protein. I also had a little smoked beef stock so I decided to make Ham Steak with gravy.

I diced the ham steak, threw it in a frying pan over medium high heat with some of my Coffee Dry rub and got a little char on it. Once it had the color I wanted, I removed it from the pan. In the same pan I added a TBL of butter and a TBL of flour to make a roux. When I poured the beef stock into a measuring cup I noticed I only had about 1/4 cup. I added a 1/4 cup of Bourbon Maple syrup and a 1/2 cup of heavy cream. I whisked this together until I had my desired consistency and added the ham back to it and simmered it for a few minutes. I served it over rice and it was fantastic! Ham Steak Hail Mary for the win!

This can easily be re-created with any flavor combination you desire by following this simple recipe:

1 ham steak, diced (seasoning of your choice)

1 TBL butter (or other desired fat such as bacon grease)

1 TBL flour

1 cup of liquid (whether it be a stock, cream or combination of liquids is up to you)* as long as you use these measurements for the gravy, you're golden.

Dice the ham steak. Sear over medium-high heat until desired doneness.

Remove ham steak. Reserve. Add butter to the same pan. Once melted, add flour and whisk to form a paste.

Add desired liquid. Whisk until desired consistency. Add the ham steak and simmer for a few minutes.

Serve over rice, mashed potatoes or pasta.

This is an easy, basic recipe that you can cater to your tastes. The possibilities are endless!

"B well"

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