Dear Readers of the Greater Rochester area,
As promised, for the weekend of Jan. 20 - Jan. 22, Jeannette would like to share her recipe for her mama’s leftover ham steak. Jeannette’s mom grew up during the depression. That was a time when literally no food was wasted. Those people that went through the depression tended to carry those practices with them throughout their entire lives. Jeannette’s mom lived in different parts of the country. After Jeannette’s grandfather was done with the family travels, he finally settled his family in Fairport, N.Y.. Later Jeannette’s mom and dad settled in Webster. Jeannette remembers growing up in a family where her dad’s company went on strike every five years. So when that happened Jeannette learned to eat things like liver, chicken livers, chicken hearts and gizzards in a curry sauce. And one time she remembers her grandmother making cow’s tongue. The reason for these meals was because organ meats were about the cheapest meats you could buy and serve for dinners. Ham was another inexpensive meat that could be served and any leftover ham was either made into sandwiches or a leftover ham steak recipe; like the one we will be making today. Bet you thought Jeannette was going to have you make chicken livers for dinner. Well not tonight, but Jeannette does have a recipe for that too. So if you’re ready, let’s cook.
Here is a list of supplies you will need:
A shallow baking tray or dish big enough to fit a ham steak
Nonstick foil
A spoon
Here is a list of ingredients you will need:
A good size ham steak
Gluten free sharp and creamy Nance’s mustard
Brown sugar
Lactose free milk
Preheat oven to 350 degrees
This recipe will feed 2 people comfortably
To start, preheat your oven to 350 degrees. Now place enough foil over your tray or dish to cover it. Next place the ham steak in the bottom of the tray. Now take and spread 1 to 2 teaspoons of mustard over the ham. When that is done take 1 to 2 tablespoons of brown sugar and sprinkle it over the ham until the steak is covered. Next take and pour enough milk over the ham until the milk just starts to cover the ham. You want enough milk to form a sauce for use after the ham is baked. After you have finished covering the ham with milk, place it in the oven uncovered and bake for 30 minutes. After 30 minutes your sauce should be bubbly. When that happens your ham is ready to serve. Jeannette loves to have green beans and mashed potatoes with this dish. The sauce from the ham is especially delicious on the potatoes. This is one of the easiest dinners that Jeannette has ever made and her family really likes this meal. It is comfort food without a lot of fuss. And the nice thing is that it is gluten, lactose, egg, peanut and soy free. Jeannette hopes you will enjoy this meal too. Jeannette would love to hear from you. If you have any questions, comments or suggestions, she can be reached at: nette1955@yahoo.com. Don’t forget to tune into the week of Jan. 23 - Jan. 29, when Jeannette will bring you her recipes for pork chops with peaches and her chicken Florentine. Until then stay safe and warm. And remember if you can read you can cook.
Comments