Brown Sugar Crusted Ham

In my second “make it stretch” meal I made Brown Sugar Crusted Ham steak with a baked potato with garlicy green beans.  When I was first diagnosed I was told that pork products are one of those products that you had to be careful about because many times it’s a source of hidden gluten.  Thankfully now many companies are labeling their products better with “gluten free” right on them!  I’m very happy and thankful that companies started doing this.  It makes life so much easier.

Trader Joe’s has gotten really good about labeling their products now.  When I was shopping there last week I noticed that their ham steaks have gluten free written right on the package so I grabbed one.  I figured this one little ham steak could stretch for two-three meals.  I used only a third of the ham for the first meal and plan to make a ham and cheese quice or frittata and use the remaining third to make “breakfast for dinner” one night this week.

Brown Sugar Crusted Ham

1 ham steak

1 tablespoon brown sugar

Coat one side of the ham steak with the tablespoon of brown sugar.  In a medium non stick skillet place ham steak brown sugar side down and cook over medium high heat for about five minutes or until it starts to caramelize – do not burn.  Turn and repeat on the other side.  (The good thing with these steaks is they are pre-cooked, you just need to heat them through out). This meal was made for one person so adjust the amounts depending on how many people.

Baked Potato

1 large russet potato

1 teaspoon canola oil

kosher salt

Heat oven to 375 degrees. Clean and lightly scrub potato and try off.  Poke several times with a fork.  In a medium bowl coat the potato with the oil and season with salt.  Place potato directly on the middle rack and place a baking sheet below to catch any drippings.  Bake for about 1 hour or until the skin is crispy and the flesh is soft.

Garlicy Green Beans

1/4 pound of green beans

1 small garlic clove minced

1/2 teaspoon olive oil

Salt and pepper to taste

In a small/medium pan steam the green beans until they are a vibrant green color and still have a little crunch to them.  Strain.  In the same pan teat oil, garlic and salt and pepper.  Cook for about 1 minute and return green beans to the pan, sautee for an additional two minutes.


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