I was tempted into buying a ham steak the other day when I was at the shops. A full cut, bone in round, cut from the shank of the ham.
It had been a very long time since I had had this kind of ham. Because I am only one person, I tend to resist larger pieces of meat unless I am having company over.
Most smaller ham steaks have been pressed into shape, boiled and sliced, ready for frying. Its not often you have a chance to enjoy one in its natural state. I was feeling like a treat and could not resist.
I know I could have just cut off a piece and froze the rest. Truth be told I am not fond of ham that has been frozen. It loses something in the freezing. I cooked the whole thing and will enjoy the leftovers over the next few days in a variety of ways.
Ham and eggs, ham hash, etc.
On this first day however I enjoyed a Ham Steaks Sheet Pan Dinner with vegetables and potatoes. I love, LOVE sheet pan dinners!! They make for quick and easy suppers.
With this one it is a simple matter of pre-cooking the vegetables (which you could conceivably do the night before and refrigerate) and then throw them onto a baking sheet with the ham steaks, which are drizzled with a lush honey-mustard sauce.
Once you have everything on the baking sheet, its a very simple pop into the oven and bake for 20 to 25 minutes supper! Quick and easy peasy!
These sweet and savory slices of ham, along with the vegetables also work as a hearty brunch idea. You could add some scrambled egg on the side and cut back a bit on the vegetables, or leave just as is!
It would also make a great, simple, quick and easy Easter Dinner. We always had ham for Easter when I was growing up. If you are a singleton like myself, this is a way of enjoying a ham dinner without tons of leftovers!
Or washing up, ahem. I always line my sheet pans with aluminum foil for easy clean up because I guess I am kind of lazy. Oh well! At least I am honest about myself!
WHAT YOU NEED TO MAKE HAM STEAK SHEET PAN DINNER
Ham steaks are just about the most delicious way to satisfy that ham craving when you don't have enough people to justify baking a whole ham, but are still wanting a tasty ham dinner!
- 1 large full round bone in ham steak, cut into 4 portions
- 8 small red potatoes, quartered
- 1/2 pound (250g) green beans trimmed
- 1/2 pound (250g) butternut squash cubes (1/2 inch cubes)
- 3 TBS olive oil, divided
- 2 cloves garlic grated
- 1/4 cup (85g) honey
- 3 TBS grainy mustard
- 2 TBS Dijon mustard
- 2 TBS water
- 1/2 tsp finely chopped fresh rosemary
- 1 tsp garlic powder
- fine sea salt and black pepper to taste
I adapted this recipe from one on Eatwell 101. I did make a few adaptions to the ingredients and recipe because I am on a low fodmap diet at the moment.
One change I had to make was to leave out the garlic altogether. Instead I used garlic infused olive oil which is fodmap friendly. I got mine on Fody. Fody is a site that sells products that safe for people with lactose, gluten and IBS issues to eat.
Another change that I made was reduce the number of beans and add some cubed butternut squash. I actually used a bag of frozen yellow/green bean and baby carrots mixture and added in the butternut squash.
I think you could pretty much use any vegetable that you enjoy.
I also used different ham than they specified. See above. Other than that I did everything pretty much the same as they did on Eating Well, with excellent results.
HOW TO MAKE HAM STEAK SHEET PAN DINNER
Preheat the oven to 400*F/200*C/ gas mark 6. Line a large sheet pan with some aluminum foil and grease the foil.
Whisk the honey, mustard, grated garlic, 1 TBS of olive oil and water together in a bowl. Add the minced rosemary and season to taste with salt and pepper. (Remember ham is salty.)
Place the potato quarters into lightly salted cold water. Bring to the boil and then boil for exactly 8 minutes. Drain. Blanch the green beans and butternut squash in boiling water for several minutes. Drain well.
Place the ham pieces, slightly overlapping on one side of the baking sheet. Place the green beans and butternut squash in the middle and then pop the potatoes onto the opposite end to the ham.
Stir the remaining oil together with the garlic powder and some salt and pepper. Drizzle this over the vegetables and the potatoes, tossing them together with your hands to lightly coat.
Bake in the preheated oven for 20 to 25 minutes, until the ham steaks begin to brown and the vegetables are all tender. You can pop the sheet pan under the grill for a few minutes if you desire.
Divide the ham, vegetables and potatoes amongst 4 heated plates and serve. Pass any remaining honey mustard sauce at the table. This is quite simply delicious!
This was one of the nicer meals I have enjoyed recently. It was not only gluten and lactose free, but incredibly delicious, with a lovely variety of vegetables to enjoy.
I do love my meat and veg. Every now and then I toy with the idea of becoming a vegetarian, but . . . I do enjoy meat and veg so I would probably miss certain things like ham, and bacon, pork chops, chicken, turkey, beef . . . ie. meat.
I know. Me <=========== hopeless.
Ham Steak Sheet Pan Dinner
Yield: 4
Prep time: 15 MinCook time: 25 MinTotal time: 40 Min
This delicious Ham steak baked in the oven with green beans, butternut squash and potatoes is a quick and easy favorite.
Ingredients
- 1 large full round bone in ham steak, cut into 4 portions
- 8 small red potatoes, quartered
- 1/2 pound (250g) green beans trimmed
- 1/2 pound (250g) butternut squash cubes (1/2 inch cubes)
- 3 TBS olive oil, divided
- 2 cloves garlic grated
- 1/4 cup (85g) honey
- 3 TBS grainy mustard
- 2 TBS Dijon mustard
- 2 TBS water
- 1/2 tsp finely chopped fresh rosemary
- 1 tsp garlic powder
- fine sea salt and black pepper to taste
Instructions
- Preheat the oven to 400*F/200*C/ gas mark 6. Line a large sheet pan with some aluminum foil and grease the foil.
- Whisk the honey, mustard, grated garlic, 1 TBS of olive oil and water together in a bowl. Add the minced rosemary and season to taste with salt and pepper. (Remember ham is salty.)
- Place the potato quarters into lightly salted cold water. Bring to the boil and then boil for exactly 8 minutes. Drain.
- Blanch the green beans and butternut squash in boiling water for several minutes. Drain well.
- Place the ham pieces, slightly overlapping on one side of the baking sheet. Place the green beans and butternut squash in the middle and then pop the potatoes onto the opposite end to the ham.
- Stir the remaining oil together with the garlic powder and some salt and pepper. Drizzle this over the vegetables and the potatoes, tossing them together with your hands to lightly coat.
- Bake in the preheated oven for 20 to 25 minutes, until the ham steaks begin to brown and the vegetables are all tender. You can pop the sheet pan under the grill for a few minutes if you desire.
- Divide the ham, vegetables and potatoes amongst 4 heated plates and serve. Pass any remaining honey mustard sauce at the table.
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Several years ago, when I was living in the UK, I had the opportunity to visit the Mornflake Oats factory in Crewe in Cheshire. It was a fascinating day that began with a lovely meal enjoyed out in the middle of an oat field, culminating in a tour of their factory and a question/answer period with the owners.
I love learning about the food we eat and its provenance. I find it fascinating.
I remember being told on the day that all oats were naturally gluten free, but in order to be designated and packaged at gluten free they had to be grown on a special farm that was in a gluten free area. Theirs was up on an island in the North of Scotland.
Due to my digestive problems I am having to stay away from gluten and dairy for a month or so to let my gut settle. Then I can slowly start to introduce some things back into my diet so that I can discover my triggers.
By all means it is not just dairy and gluten I need to avoid, there is a whole list of things, like onions, garlic, legumes, etc. Not fun!!
You could use a dairy free alternative for the butter in the recipe if you wished. Coconut oil would be nice. In that case the crumble itself would be considered vegan. (Without the cream, ice cream, custard, etc.)
I have to say I have never been a huge fan of gluten free products. Sadly, they never quite come up to the tastiness of the original. I have yet to taste a manufactured loaf of gluten free bread that I enjoyed, and I bought some crackers the other day that were lovely and crisp and which looked for all the world like crackers.
Unfortunately in the mouth they felt and tasted like wall paper paste. Not nice at all. And they were not a cheap brand, but a well known Gluten Free brand.
I picked up some gluten free flour to use in baking which measures 1:1. It is the Bob's Red Mill brand. It was not cheap. That's the thing with specialized ingredients like this, you pay through the nose for them.
At over $8 for a very tiny bag I am loathe to waste it. I found a Gluten-Free Apple Crisp recipe here on a blog called Thriving Gluten Free. It looked and sounded quite good.
I adapted it to make a much smaller portion, so that it feeds only three instead of six. I also adapted it to use Swerve Brown Sugar sugar replacement. I am a Diabetic also and am trying to watch my sugars and carbs a bit better.
The servings are not huge, but I found them to be quite sufficient. Large enough for me to be able to enjoy a bit of a treat, but not large enough to regret later on. I found them to be just right.
WHAT YOU NEED TO MAKE GLUTEN FREE APPLE CRISP
Very simple ingredients really.
For the filling:
- 3 apples, peeled and thinly sliced (I recommend Granny Smith)
- 1 TBS brown sugar, packed (Or Swerve Brown Sugar)
- 1/2 TBS lemon juice
- 3/4 tsp ground cinnamon
- pinch ground nutmeg
- 1 TBS cornstarch (corn flour in the UK)
For the crumble topping:
- 1/2 cup (40g) gluten-free oats
- 1/3 cup (50g) gluten free 1:1 flour (I used Bob's Red Mill)
- 1/4 cup (60g) butter, cubed and softened
- 2 TBS soft light brown sugar, packed (I used Swerve Brown sugar)
- 1/4 tsp ground cinnamon
- pinch salt
For desserts like this I like to use Granny Smith apples. They are just tart enough but not overly so. You can still eat them out of hand raw, so they are a nice balance of sweet and tart.
I have been using the Swerve sugar replacements in most of my desserts and baking now. It measures one for one like sugar and is made of completely natural ingredients. No artificial ingredients at all. My sister is using it in her Keto creations also.
HOW TO MAKE GLUTEN-FREE APPLE CRISP
Its not really all that hard to make and goes together very quickly. You will need a small baking dish. I used a ceramic casserole that is about 3 inches by 7 inches in size. You could also use a small Pyrex casserole dish.
Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 3 1/2 by 7 inch baking dish, or small round casserole dish.
Stir the apple slices, cinnamon, nutmeg, brown sugar, lemon juice and cornstarch together in a bowl. Pour into the baking dish and level off.
Toss the oats and flour for the crumble topping in a bowl along with the brown sugar and salt. Add the butter and cut it in until the mixture is crumbly. Sprinkle this evenly over top of the apples.
Bake in the preheated oven for 25 to 30 minutes until the fruit is bubbling and the topping is golden brown.
Serve warm with a scoop of ice cream, whipped cream, custard or pouring cream.
I enjoyed mine with two cookie scoops of lactose free ice cream and it was just right. It made for a little treat for me on a dull rainy day when I was wanting to treat myself to something special.
In the pictures it looks like a lot more. The eyes can be very deceiving. That dish is only about 2 1/2 inches across, and an inch and a half deep.
It was the right amount for me.
It was actually very good. I quite enjoyed this little treat! If you are wanting the full recipe which serves six, do check out the link above!
Gluten Free Apple Crisp (small batch)
Yield: 3
Prep time: 15 MinCook time: 30 MinTotal time: 45 Min
A old-time classic, redone so that anyone can enjoy it. Tender pieces of spiced apple covered in an oaty crumble. Delicious!
Ingredients
For the apple filling:
- 3 apples, peeled and thinly sliced (I recommend Granny Smith)
- 1 TBS brown sugar, packed (Or Swerve Brown Sugar)
- 1/2 TBS lemon juice
- 3/4 tsp ground cinnamon
- pinch ground nutmeg
- 1 TBS cornstarch (corn flour in the UK)
For the Crumble Topping:
- 1/2 cup (40g) gluten-free oats
- 1/3 cup (50g) gluten free 1:1 flour (I used Bob's Red Mill)
- 1/4 cup (60g) butter, cubed and softened
- 2 TBS soft light brown sugar, packed (I used Swerve Brown sugar)
- 1/4 tsp ground cinnamon
- pinch salt
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 3 1/2 by 7 inch baking dish, or small round casserole dish.
- Stir the apple slices, cinnamon, nutmeg, brown sugar, lemon juice and cornstarch together in a bowl. Pour into the baking dish and level off.
- Toss the oats and flour for the crumble topping in a bowl along with the brown sugar and salt. Add the butter and cut it in until the mixture is crumbly. Sprinkle this evenly over top of the apples.
- Bake in the preheated oven for 25 to 30 minutes until the fruit is bubbling and the topping is golden brown.
- Serve warm with a scoop of ice cream, whipped cream, custard or pouring cream.
Thank you so much for visiting! Do come again!
One of my largest regrets, and maybe only the only one, from having lived in the UK was that I never actually got to visit Ireland.
I was to Scotland several times, and lived at the gateway to Wales, with the border being virtually at the end of my street in Chester. Visiting Ireland was always on my bucket list, but never happened, unfortunately.
"Over it all . . . the white houses, the green fields with their stone walls, the long road winding, the slow herds coming along in the knee-deep dust, the sweet smell of turf burning, the little carts with coloured shafts, the soft Irish voices, the quick Irish smiles . . . over it all, and in it as if imprisoned in the stone and brick of this country, as if buried beneath the grass and hidden in the trees, is something that is half magic and half music." ~H.V. Morton, In Search of Ireland, 1930
From the time that I watched the film (as a young girl) "The Quiet Man," I had a longing to visit Ireland and take in the many colors of green first hand.
I am told that there is no friendlier more welcoming folk than the Irish, and I believe it to be so. It has been so with every Irish person I have met.
I have also been told that you meet an Irishman in a pub and you are more than certain to be invited home to their hearth for supper with the family. A heart warming thought to be sure.
Stirabout. This is the name that the Irish give to their porridge, a dish which has been eaten in Ireland since the fifth century A.D. at least.
Over the ensuing years porridge has been made with a variety of grains, including barley, cornmeal and wheatberries, but today in modern times is usually made with oats.
Irish purists look down on the addition of anything to their Stirabout with the exception of salt and perhaps a knob of butter or smattering of cream.
I did add salt to this that I made today and can only assume it is an acquired taste. I added half the amount and to my taste would have preferred it with even less to be honest.
WHAT YOU NEED TO MAKE STIRABOUT
Not a lot really. This is the simplest of breakfast dishes.
- 2 tsp salt (I used only half of this amount, perhaps even less)
- 1 cup (160g) Irish steel cut, stone-ground, or rolled oats
- 3 1/2 cups (850ml) water
To serve: (all optional)
- A knob of butter (the Irish way)
- Cream
- Fresh Berries
- Soft light brown sugar or granulated sugar
- date syrup or honey
I used the steel cut oats for mine here today. I really love the nutty chewiness of steel cut oats. Its quite delicious. It has a really nice texture.
Also because there is only one of me, I made half a recipe rather than a full recipe, so needed only 1/2 cup (80g) of oats and 1 3/4 cups (414ml) of water.
HOW TO MAKE STIRABOUT
You do need to start this at least six hours ahead of time. I started mine the night before. Measure the water and salt into a medium sized saucepan with a lid. Bring to the boil.
Stir in the oats, mixing well. Cover and leave to sit for a minimum of six hours or overnight. Reheat over medium heat, stirring frequently. Add more water if necessary.
Simmer for a few minutes or until as thick as you enjoy. Serve hot with your favorite additions, if any.
I did add a smattering of lactose free cream to the top of mine and a heaped spoonful of brown sugar Swerve, and a few fresh berries.
It made a lovely hearty start to my day, filling me up to lunch time and beyond. I love eating food with cultural and historical properties. I may never have gotten to visit Ireland, but there is nothing to stop me from eating some of their dishes.
The food of any country has always been one of my favorite parts about visiting. This recipe was adapted from one found in the book, The Country Cooking of Ireland by Colman Andrews. Its a hefty tome to Irish cooking, but a beautiful one.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Stirabout
Yield: 4
Prep time: 5 MinCook time: 10 MinInactive time: 6 HourTotal time: 6 H & 15 M
Stirabout, the Irish name for porridge. Simple and delicious.
Ingredients
- 2 tsp salt (I used only half of this amount)
- 1 cup (160g) Irish steel cut, stone-ground, or rolled oats
- 3 1/2 cups (850ml) water
To serve: (all optional)
- A knob of butter (the Irish way)
- Cream
- Fresh Berries
- Soft light brown sugar or granulated sugar
- date syrup or honey
Instructions
- Measure the water and salt into a medium sized saucepan with a lid. Bring to the boil.
- Stir in the oats, mixing well. Cover and leave to sit for a minimum of six hours or overnight.
- Reheat over medium heat, stirring frequently. Add more water if necessary. Simmer for a few minutes or until as thick as you enjoy.
- Serve hot with your favorite additions, if any.
Thank you for visiting! Do come again!!
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