Ham Steaks with Russian Red Eye Gravy and Cranberry Almond Pilaf

Recipes in this PostHam Steak with Russian Red Eye Gravy and Cranberry Almond Rice Pilaf

Sometimes, you need a little Christmas, right this very minute. That’s why we love ham steaks, because you satisfy your craving for a good piece of ham, without having to cook a whole ham. If you’re lucky, you even get to have the bone with the luscious marrow.

When I make a whole ham, I usually make a glaze of Russian mustard and Sour Cherry preserves. It’s sweet and a little hot, and definitely wakes up the ham. One of the traditional gravies for ham steak is Red Eye gravy, which has, you guessed it, coffee in it. I wanted to incorporate both.

Since The Good Plate is all about deconstructing packaged foods, and one everyone likes a lot is Rice-a-Roni. Rice-a-Roni is rice pilaf, but with way too much salt and other preservatives. There’s no need to use the box, just get the ingredients together and make it from scratch – you know what’s going in it, and you can add whatever you want.

Over the weekend, I made a salad with a new dressing. It was fresh dill and lime, and Amber absolutely loved it. She asked for it again tonight, so I’m including the recipe for it here.

Remember, if you’re having a ham steak, and you don’t want your bone, just give it to me!

Recipe: Ham Steak with Russian Red Eye Gravy

Ingredients

  • 2 Ham Steaks
  • 1 teaspoon butter
Russian Red Eye Gravy
  • 1 tablespoon Dijon mustard
  • 2 tablespoons Sour Cherry preserve
  • 1/8 teaspoon freshly cracked cinnamon
  • 1 teaspoon Russian mustard
  • 2 tablespoons flour
  • 2 tablespoons butter
  • 2 tablespoons black coffee
  • 1 tablespoon Sour Cherry preserve

Instructions

  1. Heat a skillet. Melt the teaspoon of butter, then add one of the ham steaks. Cook on medium heat for 5 minutes on one side, then turn and cook, covered for 5 minutes on the other side. Remove the steak and keep it warm.
  2. Put in the other steak, and cook as above.
  3. While the steaks are cooking, in a small bowl, mix the Dijon mustard, 2 tablespoons of the sour cherry preserve, the Russian mustard, and the cinnamon. Taste for seasoning. It should be sweet and a little hot. Reserve.
  4. When both the steaks are done, put the remaining butter in the same pan and whisk it around, getting all the nice brown bits. Add the flour and whisk it in thoroughly. Add the coffee, and whisk it in thoroughly as well. Let the sauce thicken a little, about 2 minutes, stirring constantly,
  5. Add the reserved mustard cherry mixture, and whisk that in thoroughly. If the gravy seems a little thick, or doesn’t taste quite right, add the last tablespoon of sour cherry preserve.
  6. Cut the ham steaks into portions, and serve the gravy in a separate bowl.

Quick notes

Sour cherries are wonderfully sweet and tart and go perfectly with this. If you cannot find sour cherry preserve, then use regular cherry preserve, and add some balsamic vinegar to add tartness.

If you cannot find Russian mustard, just use Dijon. Do not use yellow mustard.

Variations

If you are afraid of being awake all night, then use decaffeinated coffee.

Preparation time: 5 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 6

Culinary tradition: USA (Southern)

My rating 5 stars:  ★★★★★ 1 review(s)

Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.

You can put just about anything in this pilaf, these were just some of the things I had in my pantry and refrigerator.

Recipe: Cranberry Almond Rice Pilaf

Ingredients

  • 2 tablespoons Shallots in Oil
  • 1 tablespoon butter
  • 4 or 5 mushrooms, sliced
  • 1 tablespoon Marsala
  • 1/4 cup dried cranberries
  • 1 tablespoon sliced almonds
  • 1/2 cup broken up spaghetti, linguine or vermicelli
  • 2 cups rice
  • 4 cups water
  • 2 teaspoons vegetable base

Instructions

  1. Heat a large skillet and add the shallots in oil. Sauté the shallots until they are translucent. Add the mushrooms and sauté them until they have browned nicely on both sides. Add the Marsala, sauté until it has been absorbed. Add the butter, then the cranberries, almonds and pasta. Sauté that all around so all the pieces get nicely coated.
  2. While that is happening, heat the vegetable base and water together.
  3. When the vegetable stock is beginning to boil, add the rice to the pilaf pan, and stir it around so it also gets nicely coated.
  4. Add the hot vegetable stock, stir, cover and cook on low heat for 20 minutes, or until the rice has absorbed the stock. Fluff with a fork and serve.

Variations

You could add frozen peas just at the end, or whatever cooked vegetable you want.

Preparation time: 2 minute(s)

Cooking time: 20 minute(s)

Diet type: Vegetarian

Number of servings (yield): 8

Culinary tradition: USA (Nouveau)

My rating 5 stars:  ★★★★★ 1 review(s)

Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.

Cranberry Rice Pilaf, Ham Steak with Russian Red Eye GravyMy friend, Amber, just loves this salad. It’s a light salad, and perfect on a warm day. Please use only fresh dill, not dried dill – then it would be awful.

I have to recommend the Chef’n Flexicado Flexible Avocado Slicer. It is one of my treasured kitchen tools, and it makes making a salad like this one a breeze!

Recipe: Tossed Salad with Dill Lime Dressing

Ingredients

  • Salad
  • 1 head Romain lettuce, broken up
  • 3 scallions, sliced
  • 2 Persian cucumbers, sliced
  • 1 tomato, sliced or cut
  • 1 avocado, sliced
  • Dressing
  • 2 inches of the top of a bunch of fresh dill
  • 1 scallion, chopped, greens only
  • 1/4 cup mayonnaise
  • Juice of 1 lime

Instructions

  1. Put the vegetables in a nice bowl, cover loosely and refrigerate until ready to serve.
  2. Make the dressing by putting all the ingredients in a small food processor, and processing until you have a smooth dressing.

Variations

You could use other types of lettuce, and add other vegetables you like in your salad. The avocado really is essential, however, as it mixes beautifully with the dill and lime.

Preparation time: 1 minute(s)

Cooking time:

Diet type: Vegetarian

Number of servings (yield): 4

Culinary tradition: USA (Traditional)

My rating 5 stars:  ★★★★★ 1 review(s)

Copyright © The Good Plate.
Recipe by Adrienne Boswell.
Microformatting by hRecipe.

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4 Responses to Ham Steaks with Russian Red Eye Gravy and Cranberry Almond Pilaf

  1. Luke Moeser says:

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  2. Elizabeth.Conley says:

    This would be great with your dish. Mix sour cream, marshmallows, Mandarin oranges, coconut, pineapple and … Note: If desired, salad can be “dressed” … with half sugar brought to a boil).

  3. Sam says:

    Interesting addition to the classic Red Eye gravy you have there. Can I use brown mustard instead of Russian mustard?