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I love ham, but I don’t always want to buy a big ham for the two of us, so I often buy ham steak. Sometimes I just heat it up in a skillet, or we throw it on the grill. Here is a delicious way to serve it if you want something special.
Glazed Ham Steak
1 8-oz can sliced pineapple 2 boneless ham steaks 1/4 cup packed brown sugar
1/2 tsp Dijon mustard 4 maraschino cherries, optional
Drain the pineapple, reserving 1 Tbsp juice, set pineapple aside. Cut each ham steak in half, place on an ungreased rimmed baking pan.. In a small bowl, combine the brown sugar, mustard and the reserved 1 Tbsp pineapple juice. Spread over the top of the ham. Top with pineapple slices and cherries.
Bake uncovered at 350 degrees for 20 to 25 minutes.
A good side dish to go with the ham is this recipe for green beans. You can use frozen green beans, but I find that fresh green beans always taste so much better in this recipe.
Basil Buttered Beans
4 cups water
1 tsp chicken bouillon granules (or 1 cube)
1 1/2 fresh green beans, trimmed
1 to 2 Tbsp butter, melted 3/4 tsp dried basil
In a large saucepan, bring water and bouillon to a boil. Add the beans. Cook for 3 to 4 minutes until crisp tender. Drain. Stir in butter and basil. Serve immediately.
Have you ever wondered why recipes calling for brown sugar always say “packed”? It is a crucial step, especially in baking. If you are measuring 1 cup brown sugar, you should fill up the measuring cup part way, pack it down with a spoon, and fill and pack more. The reason for this is because the brown sugar is sticky and traps air pockets between the grains.. Without the packing, the vol- ume measurement would be off. Another thing about brown sugar is that it is not healthier than white sugar, and the caloric count is about the same. And did you know
you can make your own brown sugar? It’s actually very easy. Mix 1 cup granulated sugar and 1 Tbsp molasses with a wooden spoon or mixer until thoroughly blended. Store in an airtight container to prevent it from drying out. If you want dark brown sugar, increase the molasses to 2 Tbsp per 1 cup granulated sugar. Here is an even better tip: some recipes call for dark brown sugar and if you don’t have it on hand, add 1 Tbsp molasses to 1 cup of light brown sugar. Mix well.
If you have a recipe or cook- ing hint to share, or if you have a question about cook- ing, please send it to email@example.com or mail to Mascoutah Herald, PO Box C, Mascoutah Ill. 62258. Thanks, and Happy Cooking!