Ham Steaks with Parsley
Of course I’m tempted to do a ham steak with pineapple, and I wouldn’t begin to stop you, but I really think parsley is the key here. When I’ve got time, I am happy to stand at the stove whisking up a roux, and stirring, stirring, stirring to usher forth the perfect velvety parsley sauce, but a quick flick of parsley in a pan works in a more sprightly way. I’m all for peas as an accompaniment, and always have a stash of frozen ones at the ready. Nevertheless, it’s hard for me to forswear a can of luridly green marrowfat peas here. Yes, they are processed and I’d prefer not to read the ingredients list on the back of the can, but I can’t help loving them. A can or jar of those small, gray-green French peas would be an excellent substitute for those lacking my low tastes. Or cook and drain some frozen peas, blending them with a little Parmesan, pepper, and mascarpone.
Total Timeunder 30 minutes
One Pot MealYes
Recipe Coursemain course
Five Ingredients or LessYes
Taste and Textureherby, meaty, salty
- 2 teaspoons garlic oil
- 2 cooks' ham steaks, approx. 7 oz each
- 2 tablespoons white wine vinegar
- ¼ cup water
- lots of freshly ground pepper
- 2 teaspoons honey
- ¼ cup roughly chopped parsley
In a large-ish skillet, heat the garlic oil and when hot add the ham steaks and cook for about 3 minutes a side. Remove to two warmed dinner plates.
Take the pan off the heat. Whisk the vinegar with the water, pepper, and honey and quickly throw into the still-hot pan along with most of the parsley. Swirl and stir and scrape to mix and pour over the ham steaks.
Add the vegetable of your choice, in my unembarrassed one the ultragreen processed peas, and sprinkle the rest of the parsley over the two plates of food before tucking in.
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2007 Nigella Lawson