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Seared Ham Steak with Maple-Glazed Beets

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Makes 4 servings 1x

Time 30 minutes

In How to Cook Everything Fast, recipe directions are separated into “prep” and “cook.” Here, we’ve made that distinction with italics for prep-work and plain text for cooking. This reflects the most efficient order and timing of tasks.

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Ingredients

  • 2 tablespoons good-quality vegetable oil
  • 1/4 cup maple syrup
  • 1 tablespoon cider vinegar
  • 1 tablespoon Dijon mustard
  • Salt and pepper
  • 1 pound ham steak (1/2 to 1 inch thick)
  • 1 1/2 pounds beets
  • 1/2 cup beer, chicken stock, or water

Instructions

  1. Put 2 tablespoons vegetable oil in a large skillet over medium-high heat.
  2. Combine 1/4 cup maple syrup, 1 tablespoon cider vinegar, and 1 tablespoon Dijon mustard in a small bowl with a little salt and pepper.
  3. Put the ham steak in the skillet and cook until the bottom browns, 3 to 5 minutes. Turn and cook until the other side browns, another 3 to 5 minutes. Lower the heat to medium-low and cook, turning once more, until the ham is heated through.
  4. Trim, peel, and halve the beets stem to tip. Lay them flat side down on a cutting board, and slice into half-moons about 1/4 inch thick.
  5. When the ham is ready, transfer it to a cutting board and lightly tent with foil to keep warm. Add 1/2 cup beer, stock, or water to the skillet, stirring to scrape up any browned bits from the bottom.
  6. Add the beets and the glaze. Cover and cook, stirring occasionally, until they’re tender, 5 to 10 minutes.
  7. Cut the ham into thick strips.
  8. When the beets are tender, raise the heat to medium-high and cook, turning, until the sauce thickens and becomes a glaze, a minute or two. Taste and adjust the seasoning and serve with the sliced ham.

— Recipe from How to Cook Everything Fast

Recipe variations

Seared Ham Steak with BBQ Glazed Kohlrabi Use kohlrabi instead of the beets. Substitute 1/2 cup barbecue sauce for the maple syrup, vinegar, and mustard.

Seared Ham Steak with Maple-, BBQ-, or Honey-Glazed Brussels Sprouts Follow either the main recipe or the first variation. Instead of the beets, use 1 pound Brussels sprouts. Trim the ends and either slice them thinly crosswise into ribbons or run them through the slicing disk of a food processor.