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Ham Steaks with Caramelized Apple Sauce


Ham Steaks with Caramelized Apple Sauce

Ham Steaks with Caramelized Apple Sauce

Photo (c) John Mitzewich
Applesauce is a natural with ham steaks, even that stuff in the jar is pretty good with it, but when you use freshly sautéed apple slices it becomes a whole other experience.

Serves 4 - 6

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes


  • 1/4 cup brown sugar
  • 1 tablespoons apple cider vinegar
  • 1 cup apple cider or juice
  • small pinch of cinnamon
  • 2 teaspoon Dijon mustard
  • 4 firm apples (Granny Smith, or any good cooking apple), peeled, cored, cut into quarters, and then each quarter into 4 slices (16 slices per apple).
  • 3 tablespoons unsalted butter, divided
  • salt and freshly ground black pepper to taste
  • 2 pounds ham steaks, cut into serving size pieces, or freshly baked ham slices


In a small bowl, whisk together the brown sugar, cider vinegar, apple cider or juice, cinnamon, and Dijon mustard. Reserve until needed. Prep the apples as directed.

Melt the 2 tablespoons of the butter in a large skillet over high heat. As soon as the butter melts, wait half a minute and add the apples. Sauté for 3-4 minutes, or until the edges start to brown slightly.

Pour in the reserved mixture, turn the heat down to medium-high, and cook until the apples are tender and the liquid has reduced down to a glaze. If the liquid begins to get too thick before the apples are tender, just add a splash of water and continue cooking.

Taste and season with salt and freshly ground black pepper to taste. It may seem odd to add salt and black pepper to an apple sauce, but it's a very important flavor component.

Melt a tablespoon of butter in the skillet, and gently warm the ham steaks over medium-low heat. Remember, the ham is already cooked, so you just want it warmed up, not re-cooked. Serve with the hot apples spooned over the top.
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