Ham Steaks & Pineapple – Just as Good Today
Ham steaks & pineapple are an old-fashioned favourite that I think are every bit as good today. Topped with fried pineapple, melted cheese and a sticky sweet and tangy glaze, they make a quick, economical dinner that’s particularly lovely served with a fresh composed salad. And while we’re on the subject of pineapple, if you have some left in the pantry, you might also like my Australian Pineapple Fruit Cake, another easy old-fashioned favourite.
Ham Steaks & Pineapple
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4 servings
An old-fashioned favourite that's just as good today. Golden ham steaks topped with fried pineapple and melted cheese, finished in a quick sweet and tangy pineapple glaze. Serve with the simple tomato, cucumber and onion salad for an easy, economical dinner.
Ingredients
Ham Steaks & Pineapple
- 4 ham steaks
- 440 g pineapple slices in juice, preferably unsweetened, juice reserved
- butter, for frying
- 4 slices cheddar cheese, enough to cover each ham steak
Sweet & Tangy Glaze
- ¾ cup (180ml) reserved pineapple juice, approximately
- 2 tablespoons brown sugar, see notes
- 2 tablespoons (40 ml) white wine vinegar, apple cider vinegar or whatever vinegar you have
- 1 teaspoon Dijon or French mustard
Tomato, Cucumber & Onion Salad
- 1 continental cucumber, or 2–3 Lebanese cucumbers
- 2 large ripe tomatoes
- 1 medium red onion
- 2 tablespoons sugar, white or raw
- ⅓ cup (80 ml) malt vinegar, or apple cider vinegar for gluten free
- salt, to taste
- freshly ground black pepper, to taste
Instructions
Tomato, Cucumber & Onion Salad
- Slice the cucumber and tomatoes quite thickly, into approximately 2 cm slices. Slice the red onion into rings. Layer the cucumber in a shallow bowl, followed by the tomatoes and red onion.
- Season with salt and pepper, then sprinkle over the sugar and pour over the vinegar. Set aside for at least 10 minutes while you prepare the ham steaks. For a more marinated salad, cover and refrigerate for up to 1 hour.
Ham Steaks & Pineapple
- Drain the pineapple, reserving the juice for the glaze.
- Heat a large frying pan over medium heat. Add a small knob of butter and, when sizzling, add the ham steaks. Cook for approximately 6 minutes on the first side, then turn and cook for a further 2 minutes. Remove to a plate.
- Add the pineapple rings to the same pan, adding a little more butter if needed. Cook over medium heat for approximately 1 minute on each side, until lightly golden. Place the pineapple on top of the ham steaks and keep warm. There are generally 6 slices of pineapple in a 440 g tin, so cut 2 slices in half and top each ham steak with 1½ slices of pineapple.
Sweet & Tangy Glaze
- Pour the reserved pineapple juice into the same pan. Add the brown sugar, vinegar and mustard. Bring to the boil, stirring and scraping up all the flavour from the bottom of the pan.
- Boil over moderate heat for a few minutes, or until the liquid has reduced by about one-third to approximately ½ cup (125 ml). Taste and adjust the sweetness if needed.
- Return the ham steaks, topped with the pineapple, to the pan and spoon some of the glaze over them. Top each with a thick slice of cheddar cheese. Cover with a lid, reduce heat to low and cook for a further 2 minutes, or just until the cheese has melted. Turn off the heat and serve.
To Serve
- Arrange the ham steaks and pineapple on plates and spoon over any remaining glaze. Serve with the tomato, cucumber and onion salad. I also like to serve mine on a bed of lettuce with some beetroot and hard-boiled egg.
Video
Notes
Pineapple: If using pineapple in sweetened juice or syrup, use only 1 tablespoon of brown sugar in the glaze. Glaze: Take care not to reduce the glaze too much. I reduced mine a little further than I intended while filming. Aim for approximately ½ cup (125 ml) before returning the ham steaks to the pan. The glaze will reduce a little further while the cheese melts and will continue to thicken as it cools. Gluten free: Malt vinegar is not gluten free, so use apple cider vinegar for the salad. Check the ham steaks and mustard are gluten free as required. Ham: Kassler chops or thick slices of ham can also be used in place of ham steaks, adjusting the cooking time as necessary.
