Honeyed Ham Steak with Peach Halves

Sloane Taylor
Sloane Taylor 3 Min Read

This lighter menu is great in hot weather, but wonderful any time of the year.

female chef

Honeyed Ham Steak with Peach Halves
Roasted Sweet Potatoes
Fresh Green Beans
White Wine – Chardonnay

Roasted Sweet Potatoes

Photo by SOMMAI http://www.freedigitalphotos.net/images/view_photog.php?photogid=2685
Photo by SOMMAI 

1 lb. sweet potatoes
¼ cup olive oil
Rock or sea salt
freshly ground black pepper
Parsley to garnish, dried or fresh

Preheat oven to 400ºF.

Peel sweet potatoes. Cut into large chunks and drop into a bowl. Add olive oil and toss well. Add salt and pepper to taste.

Place into baking pan/dish you can serve from. Cover with foil and roast for 20 minutes. Remove the foil and continue to roast uncovered for 30 minutes or until cooked through when tested with a toothpick. They should be golden brown.

Remove from the oven and garnish with parsley.


Fresh Green Beans

Photo by SOMMAI 

1 lb. fresh green beans, trimmed
Water
2tbsp. butter
Freshly ground black pepper to taste

Bring large pot of water to a hard boil. A high heat setting is best.

Drop the beans in by the handful. Boil 10 to 15 minutes or until the beans are just tender.

Drain beans in a colander. Add butter to the hot pot and melt. Return beans into pot. Toss with butter and coat well, then season with pepper to taste. Cover and keep warm until ready to serve.


Honeyed Ham Steak with Peach Halves

1 16 oz. can cling peach halves in heavy syrup
1 – 1 ½ lb. ham steak, about 1 inch thick
½ cup orange juice
1 tbsp. honey
2 tsp. prepared mustard
¼ tsp. ground allspice
2 tbsp. water
1 tsp. cornstarch

Drain peach halves, reserving ½ cup syrup.

Trim a few pieces of fat from the ham steak. Heat a 12-inch skillet over medium-high heat. Add the fat chunks and fry until lightly browned, rubbing them along the bottom of the skillet to grease it. Discard fat. Add ham and brown on both sides, about 5 minutes.

Reduce heat to medium. Stir in orange juice, honey, mustard, allspice, and reserved peach syrup.

Add peach halves and heat through, about 5 minutes. Place only ham and peaches on a warm serving plate and tent with aluminum foil.

Combine water and cornstarch in a small bowl until well blended. Stir into skillet. Cook over medium heat, stirring constantly, until mixture thickens and boils, about 1 minute.

To serve, spoon sauce over ham and peaches.

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Award-winning author Sloane Taylor is a sensual woman who believes humor and sex are healthy aspects of our everyday lives and carries that philosophy into her books. She writes sexually explicit romances that takes you right into the bedroom. Being a true romantic, all her stories have a happy ever after. Her books are set in Europe where the men are all male and the North American women they encounter are both feminine and strong. They also bring more than lust to their men’s lives. Taylor was born and raised on the Southside of Chicago. Studly, her mate for life, and Sloane now live in a small home in Indiana and enjoy the change from city life. Feel free to email me at sloanetaylor@comcast.net or visit my blog http://sloanetaylor.blogspot.com/