This recipe I am sharing with you today is a very old one that I have been making for well over 45 years now. It is a recipe that I got from my good friend Leona way back when. Leona was a bit older than myself, more of a mother figure to me really.
I met her in London, Ontario at a Bingo on the base we were posted to. We clicked together from the start. She had an easy, open and friendly manner and she reminded me very much of my mother, whom I lived quite far away from at the time.
We both had a real love of family and of cooking. Leona was a simple, old-fashioned cook. She really didn't use recipes per se, but mostly just cooked by instinct, unless it came to baking. She was more inclined to use a recipe then.
She has always been such a dear sweet friend. She lives in New Brunswick now. I really must go over and see her before it is too late. She is well up in her 80's now. We are still very much in touch, although mostly by writing as her hearing has gotten very poorly and it is hard to talk on the phone.
Many, many of the recipes she shared with me through the years were destined to become family favorites, much like this simple baked ham steak recipe. It takes only a few ingredients and results in delicious, tender and juicy ham, each and every time.
I think you are really going to love this one. It is simply spread with dry mustard powder, brown sugar and baked in milk. Delicious. Pure and utter comfort. Prepare to fall in love. Really good food does not have to be complicated. Trust me on this.
WHAT YOU NEED TO MAKE OLD FASHIONED BAKED HAM STEAK
Some pretty simple ingredients, and not a lot of them.
- 1 (1-inch thick) center cut ham steak
- 2 tsp dry mustard powder
- 1/4 cup (50g) soft light brown sugar, packed
- milk (I use whole milk)
By center cut ham steak, I mean the one that has been cut from the whole leg of ham, with the round bone in the center. I have never used any other kind to do this. You might could use them, but the other types of ham steak are generally too thin and usually made from pressed together ham.
You could use a thicker ham slice. I have done this with one that is about two inches thick before, maybe even three. Most ham is already cooked so you are really just heating it through. It will take longer to do the thicker slices, but they will be just as delicious.
Dry mustard powder usually comes in a tin. Keen's is the most common one found. It gives a nice bit of heat to this, but don't overdo it. You don't want it to overwhelm all of the other flavors. If you cannot get powdered mustard, you can use a good Dijon. Just thinly smear it over the ham slice.
Soft light brown sugar is what I use. You could also use demerara sugar or even muscovado sugar. Don't overdo that either. You want it to kind of melt into the ham steak and give it a slight glaze.
I use whole milk which is all I keep in my kitchen. Just pour it around the edges of the ham steak, not over top. You don't want to wash off the sugar mixture. How much you use depends on the size of your dish and the size of your ham steak. You want it to just come about 1/2 way up the side of your steak, unless it is really thick. Then 1/3 of the way is probably sufficient.
HOW TO MAKE OLD FASHIONED BAKED HAM STEAK
It's not that hard to do. About five minutes prep is all it takes. It does bake for about an hour, but trust me when I tell you it's worth the wait!
Preheat the oven to 350*F/180*C/ gas mark 4. Have ready a large shallow baking dish large enough to hold your ham steak.
If your ham steak has a very fatty edge, trim that off. Pat it dry. Place it into the baking dish.
Sprinkle the dry mustard powder over top of the ham. Rub it into the top and sides. Sprinkle the soft light brown sugar evenly over top of the mustard.
Pour some milk into the baking dish around the ham steak. Don't pour it over top.
Bake, uncovered, for one hour in the preheated oven.
About 10 minutes before it is done, take a spoon and spoon some of the juices over top. I also like to pop it briefly under the grill to glaze it a bit, but that's not totally necessary.
There is no doubt about it, this is tender and juicy and filled with flavor. The ham comes out perfectly every time. It had been a very long time since I made this. I used to make it all the time for my family, except then it would be more like two ham-steaks. With five children that is what it took. They always loved it.
I enjoyed a portion of this with some leftover corn scalloped potatoes and mixed veggies. It was delicious! This would also make a fine holiday meal for a smaller family.
Here are a few other ways that I like to enjoy ham. One is a full baked ham and the other is a ham steak recipe sized jus for two. Both are delicious!
INSTANT POT BAKED HAM -You will never make ham another way after making this Instant Pot Honey Baked Ham! Spiral sliced ham is steamed to perfection with a sweet honey sauce, keeping this ham full of flavor and moisture. This is a real family favorite. Juicy and tender and delicious!
PINEAPPLE GLAZED HAM STEAK - This sized for two recipe results in juicy tender pieces of a full ham steak (you freeze half for another purpose) that are perfectly cooked and served with a brown sugar, mustard and pineapple glaze, that is a little bit sweet and fruity, a little bit tangy, a bit spicy and totally delicious!
Yield: 4 servings
Old Fashioned Baked Ham Steak
Prep time: 10 MinCook time: 1 HourTotal time: 1 H & 10 M
This is a very simple recipe which I have been making for years. The ham always comes out delectably moist and delicious.
Ingredients
- 1 (1-inch thick) center cut ham steak
- 2 tsp dry mustard powder
- 1/4 cup (50g) soft light brown sugar, packed
- milk (I use whole milk)
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Have ready a large shallow baking dish large enough to hold your ham steak.
- If your ham steak has a very fatty edge, trim that off. Pat it dry. Place it into the baking dish.
- Sprinkle the dry mustard powder over top of the ham. Rub it into the top and sides. Sprinkle the soft light brown sugar evenly over top of the mustard.
- Pour some milk into the baking dish around the ham steak. Don't pour it over top.
- Bake, uncovered, for one hour in the preheated oven.
- About 10 minutes before it is done, take a spoon and spoon some of the juices over top. I also like to pop it briefly under the grill to glaze it a bit, but that's not totally necessary.
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
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
Also, if you have not checked out my YouTube Channel yet, do give it a gander. I would really appreciate it, and if you want to subscribe that would be even more appreciated! Thank you so much! It is not really fancy like some people's channels. I am very much learning as I go along, but what you get is authentic at least! There is nothing fake there! No filters, bells or whistles. Filmed in real time and unedited!
I am sharing a lovely Pain d'Épices (French Gingerbread Loaf) recipe with you today. This is something which I have wanted to try for a very long time. I do not know how many times I have book-marked a recipe and then not made it. I decided yesterday that the time was right and so I dug out one of the recipes I had marked.
This recipe has been adapted to make a small batch/one loaf only from a recipe I found on a blog called Mission Food Adventure. The original recipe came from Sebastien Rouxel, former executive pastry chef for the Thomas Keller Restaurant Group (including Bouchon Bakery).
Monsieur Rouxel grew up in the Loire Valley in France and has enjoyed a version of this spice bread throughout his life. I wanted to enjoy it too!
The Loire Valley is an area of great beauty in France, several hundred Kilometers southwest from Paris. We travelled through it on our way to the Bordeaux region one year when we went to the South of France on holiday. We did not enjoy any Pain d'Épices when we were there, but we did enjoy a few other things!
This is a beautiful gingerbread loaf with complex flavors. Dark and dense, it is super moist with a delicate sweetness. It is lovely and spicy. I did not use the blackstrap molasses, instead preferring to use just regular molasses and I found it to be just molasses-ee enough! Anymore molassess-ee and I felt it would just be too much for me!
Do make it a day ahead of the time you wish to enjoy eating it. That will give it enough time for the flavors to ripen into something very beautiful and enjoyable! This was quite quite lovely with a nice hot cup of lemon and ginger tea. A real taste treat on this very cold December's day!
WHAT YOU NEED TO MAKE PAIN d'EPICES (FRENCH GINGERBREAD LOAF)
Just a few simple everyday baking cupboard ingredients. There is nothing at all complicated about this simple loaf.
- 1 1/3 cup + 3 tsp (170g) plain all-purpose flour
- 3/4 tsp (4 grams) baking soda
- 1/2 TBS ground ginger
- 1/3 tsp ground cloves
- 3/4 tsp ground cinnamon
- 1/3 tsp kosher salt
- 1/2 cup (110g) soft dark brown sugar
- scant half cup (170g) blackstrap molasses (use dark treacle in the U.K.)
- 1/2 cup (120ml) neutral vegetable oil
- 1 large egg, beaten
- 6 fluid ounces (170ml) boiling water
- the finely grated zest of one lemon
I used ordinary fancy molasses for my cake/loaf. I am not very fond of blackstrap molasses, and I am also not fond of straight dark treacle. If you are by all means use the blackstrap or in the U.K., the dark treacle. Personally, I felt that it would be a bit too intense for my own taste.
For vegetable oil I always like to use light olive oil. This has the same health properties as regular olive oil, but is much lighter in color and not as intense in flavor. You can use any flavorless vegetable oil that you like.
I did use the dark brown sugar. I sure wish I could get Demerara sugar here, but I cannot. If I could, I would use that as it has a lovely molasses kick.
Don't skip the lemon zest. It adds a lovely depth of additional flavor to the mix along with the spices.
HOW TO MAKE PAIN d'EPICES (FRENCH GINGERBREAD LOAF)
It's not really a difficult loaf to make. The batter is very thin so don't think you have done something wrong when you see how thin it is. That's the way it's supposed to be!
Preheat the oven to 350*F/180*C/ gas mark 4. Butter an 8 1/2 by 4 1/2-inch loaf tin and line with bottom with baking paper. Butter the paper.
Sift the flour, spices and salt together. Set aside.
Beat the brown sugar together with the molasses on low speed to break up any lumps and then on high speed or about a minute until smooth. Keep beating while slowly drizzling in the oil.
Scrape down the sides and then beat in the egg and lemon zest.
Add the dry ingredients in two lots, mixing on low after each addition. Add the water 1/4 cup at a time incorporating each lot before adding the next. The batter will be runny.
Pour into your prepared pan. Bake in the preheated oven for one hour, or until a skewer inserted in the center comes out clean.
Leave to cool in the pan for 10 minutes, then tip out onto a wire rack to finish cooling completely.
Wrap tightly and store at room temperature for up to a week. Can be frozen for longer if properly wrapped.
This was a really rich and dense gingerbread loaf cake. The flavors were quite intense, but not so much so that it was not enjoyable. I did not use blackstrap molasses as I did not have any and I liked it just as is. I am not sure I would enjoy it as much using blackstrap as that has a very strong flavor.
If you are looking for a lovely dense and gingery loaf, this is the perfect choice. Spread with softened butter or as is, it is delicious both ways!
Hmmm . . . I wonder how tasty it would be spread with some lemon curd? Mm mm lemon curd gingerbread sandwiches. Sounds very yummy to me!
If you love gingerbread as much as I do, you will probably also enjoy the following gingerbread cakes/bakes!
EASY OLD-FASHIONED GINGERBREAD - This is a basic no-frills recipe. No bells and whistles. Simple ingredients, simply put together in a most delicious way. I would not add anything else. It is perfect just as it is. PER-FECT! Simple as that. Vintage recipes are like that. It is also very nice served with a lemon sauce, or a dollop of whipped cream on top, or both.
GINGERBREAD CAKE WITH LEMON CREAM - This fabulous Gingerbread Cake is one of my absolute favourites. Why? Because it is easy to throw together and the end result is moist and delicious with a beautiful crumb. On its own it is a beautiful cake, baked in a Bundt pan and dusted with icing sugar. That is my preferred tin to bake it in as it is really pretty, but you can also bake it in a 9-inch square tin or even in cupcake or muffin tins. The lemon whipped cream is a beautiful accompaniment.
Yield: one loaf (8 1/2 by 4 1/2-inches)
Pain d'Épices (French Gingerbread Loaf)
Prep time: 15 MinCook time: 1 HourTotal time: 1 H & 15 M
This is a deliciously moist and spicy loaf. It is darker and denser than the traditional gingerbread loaf. It's fabulous cut into slices and spread with softened butter. This is best made a day ahead in order to allow the flavors to deepen.
Ingredients
- 1 1/3 cup + 3 tsp (170g) plain all-purpose flour
- 3/4 tsp (4 grams) baking soda
- 1/2 TBS ground ginger
- 1/3 tsp ground cloves
- 3/4 tsp ground cinnamon
- 1/3 tsp kosher salt
- 1/2 cup (110g) soft dark brown sugar
- scant half cup (170g) blackstrap molasses (use dark treacle in the U.K.)
- 1/2 cup (120ml) neutral vegetable oil
- 1 large egg, beaten
- 6 fluid ounces (170ml) boiling water
- the finely grated zest of one lemon
Instructions
- Preheat the oven to 350*F/180*C/ gas mark 4. Butter an 8 1/2 by 4 1/2-inch loaf tin and line with bottom with baking paper. Butter the paper.
- Sift the flour, spices and salt together. Set aside.
- Beat the brown sugar together with the molasses on low speed to break up any lumps and then on high speed or about a minute until smooth. Keep beating while slowly drizzling in the oil.
- Scrape down the sides and then beat in the egg and lemon zest.
- Add the dry ingredients in two lots, mixing on low after each addition. Add the water 1/4 cup at a time incorporating each lot before adding the next. The batter will be runny.
- Pour into your prepared pan. Bake in the preheated oven for one hour, or until a skewer inserted in the center comes out clean.
- Leave to cool in the pan for 10 minutes, then tip out onto a wire rack to finish cooling completely.
- Wrap tightly and store at room temperature for up to a week. Can be frozen for longer if properly wrapped.
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
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
Also, if you have not checked out my YouTube Channel yet, do give it a gander. I would really appreciate it, and if you want to subscribe that would be even more appreciated! Thank you so much! It is not really fancy like some people's channels. I am very much learning as I go along, but what you get is authentic at least! There is nothing fake there! No filters, bells or whistles. Filmed in real time and unedited!
One of my favorite vegetables is cabbage. I can enjoy it in any way, shape or form. I love it raw in salads such as coleslaw. I love it fried in butter and tossed with noodles. I love it steamed and cooked in a cream sauce. I adore it in a gratin. I just love it full-stop.
This recipe today is for an oven braised cabbage that is charred in a skillet and then braised simply in cream, with a bit of cheese and crispy bacon on top. Such simple ingredients and yet so delicious when put together in this way.
I have downsized the original recipe to make only two to three servings, but again, you can simply double everything to serve more people. This is a dish that melts in the mouth. You get meltingly tender, braised cabbage in a rich and creamy sauce which has been flavored by the bacon drippings and some of the juices from the cabbage.
It is topped with melted cheddar cheese and crispy bits of bacon. (What doesn't taste better with bacon!) Altogether this is a fabulous side dish that would be perfectly at home next to just about anything. Simple to make, using simple ingredients, resulting in spectacular flavors! There is nothing about this easy dish that I do not love! I guarantee if you are a fan of cabbage you are going to fall in love with this easy dish as well!
WHAT YOU NEED TO MAKE BACON & WHITE CABBAGE GRATIN (FOR TWO TO THREE)
You will be surprised as just how few ingredients you need to make this delicious gratin. Simple everyday ingredients, put together in the most delicious way!
- 3 to 4 ounces (114g) smoked streaky bacon, chopped
- 3 to 4 small white cabbage wedges (about half of a small cabbage)
- 2/3 cup (180ml) heavy cream
- 1/2 cup (42g) grated strong cheddar cheese
- salt and black pepper to taste
- pinch of dried thyme
I do not recommend braising any cabbage other than a white cabbage. White cabbage is a densely packed cabbage. It may be a light green in color, but the leaves are very closely compacted and it is usually quite heavy for it's size.
The cabbage I used was about 8-inches in diameter. You will only need 1/2 of it for this recipe. Or you could double everything to make a gratin for more people. (Don't worry about using the other half. You can use it to make coleslaw or pop it into soups, fry it and toss it with buttered noodles, etc.
I promise you that it will end up getting used up.
I used heavy whipping cream and smoked streaky bacon. (I chopped the streaky bacon with some kitchen scissors.) In the U.K. you can use whipping cream or double cream.
I used a good Farmhouse Strong cheddar cheese. White, undyed. You could also use Gruyere (which is what the original recipe used) or any other cheese with a flavor that you enjoy. It should be a cheese which melts easily and that does not have an overpowering flavor.
HOW TO COOK BACON & WHITE CABBAGE GRATIN (FOR TWO TO THREE)
This goes together very simply and easily. It looks like it should take a lot more effort, but it is really quite a doddle to throw together.
Preheat the oven to 375*F/190*C/ gas mark 5. You will need a medium sized oven proof, heavy bottomed skillet. (I used a cast iron skillet.)
Add the bacon to the skillet and fry over medium heat until the fat has rendered and the bacon is crisp. Scoop the bacon out to some paper towels to dream, leaving the drippings in the skillet. Do not turn off the heat.
Arrange the cabbage wedges in the drippings in the hot skillet. Color and char the first side (5 minutes) then use some tongs to flip the wedges over and repeat on the other side.
Pour the cream over the cabbage in the skillet and season with salt, pepper and the dried thyme.
Sprinkle the cheese over top and then sprinkle the cooked bacon over top.
Pop the skillet into the pre-heated oven and bake for 20 to 25 minutes until the cabbage is fork tender and the cream has thickened up and is bubbly. Serve warm.
If you love cabbage as much as I do, then you will also love the following recipes in which cabbage is the star! Prepare to be amazed!
BRAISED CABBAGE WITH HORSERADISH CREAM - One of my favorite ways to cook and eat cabbage is by braising it. So tender and melt in the mouth delicious. This is one of the tastiest ways to braise it, in a horseradish cream sauce. If you are a fan of cabbage you will fall in love with this.
CABBAGE ROLLS - This is a recipe that I gleaned from a church lady cookbook over 35 years ago now. They are the best cabbage rolls I have ever made or eaten, with a lush almost sweet and sour sauce, and a generous meat and rice filling. They are often requested. I used to bring a big roaster full of these to potlucks and they were always the first thing to disappear. Yes, they are THAT good!
Yield: two to three servings
Bacon & White Cabbage Gratin
Prep time: 5 MinCook time: 30 MinTotal time: 35 Min
Charred cabbage, baked in lush heavy cream with a good cheddar cheese and crispy bacon sprinkled over top. Delicious!
Ingredients
- 3 to 4 ounces (114g) smoked streaky bacon, chopped
- 3 to 4 small white cabbage wedges (about half of a small cabbage)
- 2/3 cup (180ml) heavy cream
- 1/2 cup (42g) grated strong cheddar cheese
- salt and black pepper to taste
- pinch of dried thyme
Instructions
- Preheat the oven to 375*F/190*C/ gas mark 5. You will need a medium sized oven proof, heavy bottomed skillet. (I used a cast iron skillet.)
- Add the bacon to the skillet and fry over medium heat until the fat has rendered and the bacon is crisp. Scoop the bacon out to some paper towels to dream, leaving the drippings in the skillet. Do not turn off the heat.
- Arrange the cabbage wedges in the drippings in the hot skillet. Color and char the first side (5 minutes) then use some tongs to flip the wedges over and repeat on the other side.
- Pour the cream over the cabbage in the skillet and season with salt, pepper and the dried thyme.
- Sprinkle the cheese over top and then sprinkle the cooked bacon over top.
- Pop the skillet into the pre-heated oven and bake for 20 to 25 minutes until the cabbage is fork tender and the cream has thickened up and is bubbly.
- Serve warm.
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
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
Also, if you have not checked out my YouTube Channel yet, do give it a gander. I would really appreciate it, and if you want to subscribe that would be even more appreciated! Thank you so much! It is not really fancy like some people's channels. I am very much learning as I go along, but what you get is authentic at least! There is nothing fake there! No filters, bells or whistles. Filmed in real time and unedited!
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