Gingered Ham Steaks with Creamy Deviled Potatoes

 

  

If you’re craving a comforting, old‑fashioned supper that’s big on flavour but wonderfully easy to make, this Gingered Ham & Deviled Potatoes is just the thing. Sweet‑savory ham steaks simmer in a gently spiced ginger glaze until they’re tender and caramelized, while creamy deviled potatoes add that nostalgic, tangy richness we all love.

It’s the kind of simple, satisfying meal that feels special without any fuss — perfect for busy weeknights, cozy weekends, or whenever you want something hearty and homemade.This classic combination has been a favourite for generations, and once you taste it, you’ll understand why.

 

I had picked up a full center sliced ham steak at the grocery store the other day. These are a great economy for me. They usually do have one small round bone in them, but can be cut very easily into four generous pieces which makes for four meals for an individual, two meals for a couple, or one easy meal for a family of four. They are usually about 1 inch thick.

We had two pieces the other night simply pan fried with some scalloped potatoes and beans and then last night I used this delicious recipe which I adapted from one of my vintage cookbooks. The recipe comes from Better Homes and Gardens Easy Skillet Meals (1972). This volume was originally a part of a whole series of cookbooks put out by the people at BH&G.  I really love vintage recipes. With a few changes they usually adapt very well to modern cooking methods and tastes. They are often quite thrifty as well.

I did adapt the recipe slightly. I cut the recipe in half to feed only two people. They cooked the ham steak whole, I chose to cut it into four individual servings, dividing it between two separate meals. They had cooked the potatoes in four individual small foil pans. I cooked the potatoes in a small casserole dish as per the photographs below.

I was really impressed with the end result. Not only did this go together quickly and easily, but it was done in not much more than half an hour. The potatoes were delicious and the ham steak came out tender and beautifully flavored and glazed. We enjoyed it with some hot butter corn on the side!

 

INGREDIENTS NEEDED

TO MAKE 

GINGERED HAM & DEVILED POTATOES

There is nothing complicated about this! Simple ingredients put together in the most delicious way!

For the Ham:

• 1 fully cooked, center cut ham slice, 1-inch thick (about 1 1/2 pounds)
• 1/3 cup (165g) good quality orange marmalade
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves

For the potatoes:

• Instant mashed potatoes (enough for four servings)
• 1/2 cup (120g) sour cream
• 1 tsp prepared mustard
• 1/2 tsp salt
• 1/2 tsp sugar
• 2 spring onions, trimmed, washed and finely chopped
• paprika to sprinkle

 

NOTES ON INGREDIENTS

• I used a thick, center cut ham slice/steak that I purchased in the store. You can get them for about $6 or $7.  I cut it into four servings and used two on this night and two for another night, as I cut the recipe in half.
• I used Idaho Instant Mashed Potatoes and followed the directions on the package for making them.
• I used full fat sour cream.
• I used American French's mustard.
• I am not sure what the sugar added. It didn't make the potatoes sweet. Perhaps it helped to cut the vinegar flavor of the mustard a bit?
• The spring onions added a lovely depth of  mellow onion flavor, and some bits of color.
• I used Bonne Maman Orange marmalade. Use a good one with plenty of orange peel.
• Make sure your spices are fresh for the best flavor.

 

HOW TO MAKE GINGERED HAM & DEVILED POTATOES

This is a really simple, quick and delicious meal to prepare. All you need is a cooked vegetable or salad on the side.

• Start with the potatoes. Preheat the oven or toaster oven/air fryer to 350*F. Butter a shallow 1 QT casserole. Set aside. (I cut the recipe in half and used a 2 cup casserole dish.)
• Make four servings of the instant mash as directed on the package. Whisk the sour cream, onions, sugar, salt and mustard into the potatoes, making sure the ingredients are well combined. (You can use fresh mashed potatoes if you wish, but this will add to the time required.)
• Spread the potatoes into the casserole dish. Sprinkle the top with paprika. (The paprika adds color.) (You could also divide the mixture between smaller individual casserole dishes.)
• Bake in the preheated oven for 25 to 30 minutes, until well heated through and the flavors meld well together. (It will not really brown. Pop under the grill for a few minutes if you want it to brown.)
• While the potatoes are baking do the ham. Cut the ham steak into four single serving sized pieces. Slash any fatty edges at 1/2 inch intervals. (Slashing the fatty edge helps to prevent the ham steak from curling up when you fry it.)
• Mix together the marmalade, cloves and ginger. 
• Heat a large non-stick skillet over medium-high heat. (You can spray it with a bit of low fat cooking spray.) Add the pieces of ham steak. Fry for ten minutes. Flip the pieces over.  (It should be just starting to turn golden brown on the underside.)
• Dollop a portion of the marmalade mixture over each piece of ham steak and fry for 8 to 10 minutes longer, basting it with the marmalade glaze as it heats and cooks through. (If you like you can flip the steaks two or three times to be sure that the glaze gets on both sides of the meat.)
• Serve a portion of ham steak for each person, with some of the potatoes and a vegetable on the side.

We enjoyed this with some hot buttered corn on the side. Any vegetable would work, as would a salad or some coleslaw.

 

HINTS & TIPS FOR SUCCESS

✨ Choose thick‑cut ham steaks Thicker steaks stay juicy and caramelize beautifully in the gingery glaze. Thin slices can dry out quickly.

✨ Score the edges to prevent curling A few small cuts around the fat edge help the steaks stay flat in the pan and brown evenly.

✨ Don’t rush the glaze Let the ginger mixture bubble gently so it reduces and clings to the ham. This is where the flavor really develops.

✨ Use fresh ginger for extra brightness If you love a bit of zing, grate in a little fresh ginger along with the ground. It adds a lovely warm heat.

✨ Warm your dairy before mixing the deviled potatoes Warm milk, cream, or butter blends more smoothly and keeps the potatoes fluffy instead of pasty.

✨ Taste and adjust the seasoning Deviled potatoes love a little extra mustard, salt, or pepper depending on your preference. Add a touch at a time until they sing.

✨ Add a splash of pickle juice or vinegar for tang If you want a brighter flavour, a teaspoon of pickle brine or cider vinegar perks the potatoes right up.

✨ Garnish for colour and freshness A sprinkle of paprika, chives, parsley, or even a few crispy fried onions makes the whole plate look extra inviting.

 

FREQUENTLY ASKED QUESTIONS

WHAT KIND OF HAM STEAKS WORK BEST FOR THIS RECIPE?

Thick‑cut, center-cut fully cooked ham steaks work beautifully. They stay juicy during cooking and soak up the marmalade and ginger glaze without drying out.

CAN I USE FRESH GINGER INSTEAD OF GROUND GINGER?

Yes! Fresh ginger adds a brighter, slightly sharper flavor. Use about 1 teaspoon of finely grated fresh ginger in place of the ground ginger. In the past I have also used a knob of preserved stem ginger in syrup, finely chopped. This works very well with the marmalade.

DO I NEED TO USE INSTANT MASHED POTATOES?

No, feel free to use regular mashed potatoes. (Four servings.) Stir in the sour cream, mustard, onions, sugar and salt as required for this recipe and proceed as per recipe instructions. 

CAN I DO THE POTATOES AHEAD OF TIME?

You can certainly put the potato dish together earlier in the day. Cover and refrigerate. When you are ready to cook them, bring to room temperature and proceed to bake as per the recipe instructions.

WHAT KIND OF MUSTARD SHOULD I USE?

The recipe originally uses French's American mustard. Dion would work well also.  Grainy mustard would add a tiny bit of texture.

CAN I COOK THE HAM STEAKS IN THE OVEN INSTEAD OF ON THE STOVETOP?

Yes — bake them at 350°F (180°C) for about 20 minutes, brushing with the ginger glaze halfway through. Finish under the broiler for a minute or two to caramelize the top.

CAN I DOUBLE OR HALVE THE RECIPE?

Absolutely, just make sure to use appropriately sized pans. If you need to cook the ham steak pieces in batches do so. It is preferred that they caramelize rather than steam. I halved the recipe myself, quite successfully. Cook times will remain the same, unless you are doubling. In that case you may need to add a few additional minutes to the potato dish.

 

A FEW OTHER VINTAGE RECIPES TO ENJOY

Are you as much of a fan of Vintage Recipes as I am? If so you might also enjoy the following!

LAZY DAISY MEATBALLS - These delicious meatballs and gravy were a part of a Vintage Menu that I cooked from the Betty Crocker Good and Easy Cook Book, which was published in 1954. The tasty menu consisted of tender meatballs in gravy, scalloped potatoes, buttered beets, pineapple coleslaw and lemon surprise cake for dessert. Everything was very tasty.

VINTAGE GRIDDLE CAKES - This recipe for Griddle Cakes comes from the Better Homes & Gardens Cookbook, published in 1943. These were some of the best pancakes I had ever made or eaten. They were light and fluffy and puffed up very nicely, without deflating after they were cooked.  Always a bonus!  They have become my favorite pancakes!  Delicious with some maple syrup, a pat of butter and some grilled sausage on the side!

 

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Author: Marie Rayner

Gingered Ham & Deviled Potatoes

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

A delicious duo of meat and potatoes that everyone is sure to love. This can be on the table in not much more than half an hour!

Ingredients

For the Ham:

• 1 fully cooked, center cut ham slice, 1-inch thick (about 1 1/2 pounds)
• 1/3 cup (165g) good quality orange marmalade
• 1/4 tsp ground ginger
• 1/4 tsp ground cloves

For the potatoes:

• Instant mashed potatoes (enough for four servings)
• 1/2 cup (120g) sour cream
• 1 tsp prepared mustard
• 1/2 tsp salt
• 1/2 tsp sugar
• 2 spring onions, trimmed, washed and finely chopped
• paprika to sprinkle

Instructions

1. Start with the potatoes. Preheat the oven or toaster oven/air fryer to 350*F. Butter a shallow 1 QT casserole. Set aside.
2. Make four servings of the instant mash as directed on the package.
3. Whisk the sour cream, onions, sugar, salt and mustard into the potatoes, making sure the ingredients are well combined.
4. Spread the potatoes into the casserole dish. Sprinkle the top with paprika.
5. Bake in the preheated oven for 25 to 30 minutes, until well heated through and the flavors meld well together.
6. While the potatoes are baking do the ham. Cut the ham steak into four single serving sized pieces. Slash any fatty edges at 1/2 inch intervals.
7. Mix together the marmalade, cloves and ginger.
8. Heat a large non-stick skillet over medium-high heat. (You can spray it with a bit of low fat cooking spray.) Add the pieces of ham steak. Fry for ten minutes. Flip the pieces over.
9. Dollop a portion of the marmalade mixture over each piece of ham steak and fry for 8 to 10 minutes longer, basting it with the marmalade glaze as it heats and cooks through.
10. Serve a portion of ham steak for each person, with some of the potatoes and a vegetable on the side.

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