Type what you have

Ingredients

• ✓ ham steak
• hash brown potato
• bacon
• parmesan cheese
• all-purpose flour
• garlic
• egg
• green onion
• cayenne pepper
• kosher salt
• black pepper
• olive oil
• egg
• avocado

Instructions

1. 1 Bacon Potato Cakes: In large bowl, combine potatoes, bacon, Parmesan cheese, flour, garlic, eggs, green onions, and cayenne pepper; season with salt and pepper.
2. 2 Heat olive oil in large skillet over medium-high heat. Scoop tablespoons of batter for each pancake, flattening with spatula, and cook until underside is nicely golden brown, about 2 to 3 minutes. Flip and cook on other side, about 2 minutes longer.
3. 3 To Serve: Place bacon potato cakes on plate and top with ham steak. Top with fried eggs, followed by sliced avocado fanned on top.

By Farmland

Ingredients

• ✓ ham steak
• butter
• brown sugar

Instructions

1. 1 Gather the ingredients.
2. 2 Cook ham steak in a large skillet over medium heat until browned, 3 to 4 minutes per side.
3. 3 Remove ham from skillet; drain off any fat. Melt butter in the same skillet over medium-low heat. Stir in brown sugar.
4. 4 Return ham to skillet. Cook, turning ham often, until heated through and brown sugar has dissolved, about 10 minutes. Reduce heat if brown sugar/butter mixture starts to pop or splatter.
5. 5 Serve and enjoy!

By CassieB

Ingredients

• ✓ ham steak
• aluminum foil
• brown sugar
• pineapple
• sweet potato
• marshmallow

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place a ham steak onto each aluminum foil sheet. Sprinkle 1/2 of the brown sugar over both sides of steaks. Spread 1/2 of the pineapple over steaks, then top with sweet potatoes. Sprinkle remaining brown sugar and pineapple over sweet potatoes. Close the aluminum foil tightly around each steak and place on a baking sheet.
3. 3 Bake in the preheated oven for 30 minutes. Remove from the oven and carefully open the packets. Sprinkle marshmallows over the top, return the open packets to the oven, and bake for 10 more minutes.

By Dog Lovin' Mama

Ingredients

• ✓ ham steak
• brown sugar
• yellow mustard
• pineapple ring
• pineapple juice

Instructions

1. 1 Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
2. 2 Mix dark brown sugar and mustard together in a bowl. Place ham on a broiling pan rack. Spoon mustard mixture over both sides of the ham.
3. 3 Broil in the preheated oven until browned on one side, about 5 minutes. Flip, pour on pineapple juice from the can, and continue to broil for about 5 minutes more, adding pineapple rings on top in the final 2 minutes of cooking. Watch carefully as it cooks fast.

By SHERBEAR42003

Ingredients

• ✓ ham steak
• water
• brown sugar
• worcestershire sauce
• clove

Instructions

1. 1 Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Mix water, brown sugar, Worcestershire sauce, and cloves in a baking dish. Arrange ham steaks in baking dish, coating with sugar mixture. Add more water as needed to cover ham.
3. 3 Bake in the preheated oven until ham is tender, 35 to 45 minutes.

By chrissy_592

Ingredients

• ✓ ham steak
• cooking spray
• salsa
• apricot nectar
• apricot preserves
• brown sugar
• taco seasoning

Instructions

1. 1 Coat a large skillet with cooking spray and place over medium heat. Fry ham in skillet until browned and heated through, 5 to 6 minutes per side. Drain any excess grease. Add salsa, apricot nectar, apricot preserves, brown sugar, and taco seasoning to skillet.
2. 2 Reduce heat to low and cover skillet. Simmer until sauce is hot and bubbly, turning ham steak once, about 5 minutes.
3. 3 Transfer ham steak to a platter and cover with sauce.

By tea and honey

Ingredients

• ✓ ham steak
• marinara sauce
• flatbread
• spinach
• pineapple
• green bell pepper
• black olive
• green onion
• cheese blend

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Spread marinara sauce on the entire surface of the flatbread. Evenly distribute spinach over marinara sauce, followed by pineapple, bell pepper, olives, ham, and green onions. Sprinkle cheese on top.
3. 3 Bake in the preheated oven until crust is crispy and cheese has melted, 10 to 15 minutes.

By CookingWithShelia

Ingredients

• ✓ ham steak
• red new potato
• green bean
• onion
• butter
• water
• salt
• black pepper

Instructions

1. 1 Place ham steak, potatoes, green beans, onion, and butter in a large pot with just enough water to cover. Season with salt and pepper; bring to a boil. Reduce heat to medium-low and simmer until potatoes are tender, about 20 minutes.

By dalzac

Ingredients

• ✓ ham steak
• apple cider vinegar
• pineapple juice
• soy sauce
• onion
• honey
• mango juice
• green bell pepper
• red bell pepper
• ginger
• sugar
• bay leaf
• seasoned salt
• basil

Instructions

1. 1 Combine vinegar, pineapple juice, soy sauce, onion, honey, mango juice, green bell pepper, red bell pepper, ginger, sugar, bay leaf, seasoned salt, and basil in a large pot; add ham steak. Cover pot and refrigerate for 30 minutes.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove steak from marinade.
3. 3 Cook on the preheated grill until warmed, 5 to 10 minutes.

By Passion to cook

Ingredients

• ✓ ham steak
• olive oil
• onion
• green pepper
• garlic salt
• egg
• asparagus
• milk
• provolone cheese

Instructions

1. 1 Heat olive oil in a pan over medium heat; add onion and green pepper. Cook and stir until onion is slightly brown, about 5 minutes. Stir in ham and garlic salt.
2. 2 Beat eggs, asparagus, and milk together with a whisk or a fork in a bowl; pour over ham mixture. Add whole Provolone cheese slices or break them into pieces. Cook until eggs begin to set, about 3 minutes. Gently fold the omelet in half; cook until cheese melts, about 2 minutes.

By Susan Springstead

Ingredients

• ✓ ham steak
• hash brown potato
• cheddar cheese
• onion
• cream of chicken soup
• sour cream
• butter
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
3. 3 Stir hash browns, ham, cheese, onion, condensed soup, sour cream, and butter in a large bowl; season with salt and pepper.
4. 4 Transfer mixture to the prepared baking dish and cover with aluminum foil.
5. 5 Bake until bubbly and cheese is melted, 45 minutes to 1 hour. Remove foil and continue baking until brown, about 15 minutes more.

By Heather Gray

Ingredients

• ✓ ham steak
• cooking spray
• olive oil
• mustard green
• onion
• garlic
• corn muffin mix
• biscuit mix
• egg
• milk
• dijon mustard
• seasoned meat tenderizer
• mexican cheese blend

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Spray a 2-quart casserole dish with cooking spray.
2. 2 Heat olive oil in a large skillet over medium heat. Cook the mustard greens, onion, and roasted garlic until the onions are translucent and the mustard greens are wilted and reduced, about 10 minutes. Drain greens mixture in a colander if very juicy.
3. 3 Mix the corn muffin mix, biscuit mix, eggs, and milk together in a large bowl to make a batter; mix in the Dijon mustard and seasoned tenderizing salt, then gently stir in the cooked greens, ham, and Mexican cheese blend until thoroughly combined. Scrape the mixture into the prepared casserole dish.
4. 4 Bake in the preheated oven until browned and a toothpick inserted into the center of the casserole comes out clean, about 50 minutes. If casserole begins to brown too quickly, cover dish with foil partway through the cooking time. Turn off oven, and allow casserole to stand 15 minutes in the hot oven before serving.

By Donnasue

Ingredients

• ✓ ham steak
• cooking spray
• potato pierogi
• butter
• mushroom
• green onion
• garlic
• cream of mushroom soup
• sour cream
• milk
• salt
• black pepper
• garlic powder

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line a jelly roll pan with aluminum foil; spray with cooking spray.
2. 2 Arrange pierogies on the prepared pan; spray pierogies with cooking spray.
3. 3 Bake in the preheated oven for 9 to 10 minutes; flip pierogies and continue baking until lightly golden, 9 to 10 more minutes.
4. 4 Melt butter in a large frying pan over medium heat; cook and stir ham, mushrooms, green onions, and garlic in the melted butter until ham and mushrooms are lightly brown, 5 to 10 minutes. Stir pierogies into ham mixture; cook until flavors have blended, about 5 minutes.
5. 5 Mix mushroom soup, sour cream, and milk together in a bowl; season with salt, pepper, and garlic powder. Pour soup mixture over ham-pierogie mixture. Cook and stir until heated through, 5 to 10 minutes.

By anmlnrs

Ingredients

• ✓ ham steak
• black-eyed pea
• bacon
• onion
• celery
• garlic
• tomato
• lemon
• bay leaf
• creole seasoning
• cayenne pepper
• salt
• black pepper
• chicken broth
• rice
• green onion

Instructions

1. 1 Place black-eyed peas into a large container and cover with several inches of cool water; let soak, 8 hours to overnight.
2. 2 Drain peas. Dice ham and reserve the bone.
3. 3 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle. Reserve for garnish.
4. 4 Saute onion and celery in the bacon drippings over medium heat until softened and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Drain the bacon fat and transfer vegetables to a soup pot.
5. 5 Add peas, diced ham, ham bone, tomatoes, lemon juice, bay leaves, Creole seasoning, cayenne, salt, and pepper. Cover with chicken broth and bring to a boil.
6. 6 Reduce heat to low and simmer until peas are soft, about 2 hours. Remove bay leaves and ham bone.
7. 7 Serve over warm rice with crumbled bacon and green onions sprinkled over top.

By Deb Newell

Ingredients

• ✓ ham steak
• olive oil
• red onion
• garlic
• cabbage
• water
• potato
• carrot
• celery seed
• caraway seed
• paprika
• salt
• black pepper
• spinach
• chard
• beet top

Instructions

1. 1 Warm olive oil in a large pot over medium heat. Stir in onions and cook until tender, about 3 minutes. Stir in the garlic and ham; cook for another 2 minutes. Stir in the chopped cabbage and water. Cover, and simmer 10 minutes.
2. 2 Stir in potatoes, carrots, celery seed, caraway seed, paprika, salt, and pepper. Cover, and simmer 10 to 12 minutes.
3. 3 Reduce the heat to medium low, stir in the greens, adjust seasonings, and cook for 10 minutes. Serve with bread.

By BOBBESONG

Ingredients

• ✓ ham steak
• red bean
• andouille sausage
• butter
• onion
• green bell pepper
• celery
• bay leaf
• creole seasoning
• chicken broth
• garlic
• tomato sauce
• vinegar
• green onion
• parsley
• rice

Instructions

1. 1 Place red beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain.
2. 2 Heat a skillet over medium heat; cook sausage until cooked through, 10 to 15 minutes. Transfer sausage to a work surface and slice.
3. 3 Heat butter in a skillet over medium heat; cook and stir onions, bell pepper, celery, and bay leaves until softened, about 5 minutes. Add sausage, ham, and 1/2 of the Creole seasoning; saute over medium-high heat until lightly browned, about 10 minutes. Stir drained beans into sausage mixture.
4. 4 Mix chicken broth, garlic, and remaining Creole seasoning into bean mixture; cover skillet and simmer on low for 3 hours.
5. 5 Stir tomato sauce, vinegar, and 1/2 of the green onions into bean mixture, slightly smashing beans with a potato masher. Simmer, uncovered, until thickened and beans are tender, about 30 minutes more. Mix remaining green onions and parsley into beans and serve over cooked rice.

By Kelly Hughes

Ingredients

• ✓ ham steak
• black pepper
• salt
• dijon mustard
• nutmeg
• parmesan cheese
• all-purpose flour
• butter
• milk
• butter
• all-purpose flour
• parmesan cheese
• panko bread crumb
• milk
• egg
• toothpick
• gruyere cheese
• salt
• chicken breast

Instructions

1. 1 Butterfly each chicken breast by cutting it down the center, lengthwise, leaving about 1 inch of connective tissue at the other end. Spread open like a book, and rub each chicken breast with 1/2 teaspoon salt. Let rest for 30 minutes to absorb salt.
2. 2 Cover each chicken breast with plastic wrap and pound thin with a meat mallet until roughly doubled in surface area. Using a very sharp knife or meat slicer, cut ham steak into very thin slices.
3. 3 Spread 1/4 cup Gruyère cheese over each chicken breast, then divide 1/4 of the ham between them. Repeat, making 2 layers. Fold chicken over like an omelet, enclosing cheese and ham. Secure open edges with 4 to 5 toothpicks.
4. 4 Whisk eggs and milk together in a bowl. Combine bread crumbs and Parmesan cheese in a second bowl. Carefully dredge each chicken breast in flour, coat with egg wash, then dredge in breading. Transfer to a wire rack and freeze for 20 minutes to help breading adhere to chicken.
5. 5 Preheat the oven to 375 degrees F (190 degrees C). Place breaded chicken breasts in a baking dish.
6. 6 Bake chicken in the preheated oven for 25 minutes, then brush each side down with melted butter and flip. Bake for 25 minutes more.
7. 7 To make the sauce: Pour milk into a saucepan set over low heat and simmer until steaming, about 10 minutes.
8. 8 Melt butter and stir in flour to create a roux. Let roux cook, stirring constantly, 4 to 5 minutes. Slowly whisk in hot milk, letting sauce come together before adding more milk, until everything is well incorporated. Add Parmesan cheese and nutmeg, stirring constantly until cheese is melted evenly into sauce. Stir in Dijon mustard. Simmer sauce until it is thick enough to coat the back of a spoon. Season with salt and pepper.
9. 9 Remove chicken from oven and transfer to plates; remove toothpicks. Ladle sauce over chicken and serve immediately.

By Brian Genest

Ingredients

• ✓ ham steak
• crescent roll dough
• gruyere cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Unroll crescent dough and separate individual rolls at perforations. Place 1 piece of ham and 1 tablespoon of Gruyere cheese in the center of each triangle. Fold over the 2 longer sides of the triangle, overlapping them to seal ham and cheese.
3. 3 Arrange crescents 1 inch apart on a baking sheet.
4. 4 Bake in the preheated oven until golden brown, 12 to 14 minutes. Let cool completely on a cooling rack.
5. 5 Wrap crescents individually with wax paper and place into a large resealable bag. Place in the freezer.

By B Tario

Ingredients

• ✓ ham steak
• oil
• coffee
• salt

Instructions

1. 1 Heat oil over medium-high heat in a cast iron skillet. Fry ham on both sides until browned. Remove ham and set aside. Stir coffee and salt into the hot oil. Return to a boil over medium heat, stirring to get any bits of ham that may be stuck to the pan. Cook until the mixture has reduced by 1/3. Remove from heat and serve over ham and biscuits.

By Norma

Ingredients

• ✓ ham steak
• brown sugar
• maple syrup
• dijon mustard
• white vinegar
• clove

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Arrange ham steaks in a baking dish.
2. 2 Whisk brown sugar, maple syrup, Dijon mustard, and vinegar in a bowl; pour over ham steaks. Sprinkle cloves over ham steaks.
3. 3 Bake in the preheated oven until browned on both sides, about 45 minutes, turning every 15 minutes. Discard cloves before serving.

By Chriss Pooler

Ingredients

• ✓ ham steak
• whole wheat elbow macaroni
• salad dressing
• pineapple
• celery
• tomato
• egg
• onion

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes; drain. Transfer hot macaroni to a large bowl.
2. 2 Pour Italian-style salad dressing and crushed pineapple over the macaroni; stir. Add ham, celery, tomatoes, eggs, and onion; stir.
3. 3 Cover bowl with plastic wrap and refrigerate until chilled, at least 1 hour.

By Jodi

Ingredients

• ✓ ham steak
• chicken breast
• cream of chicken soup
• cream of celery soup
• saltine cracker
• swiss cheese

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 Place chicken breasts in a lightly greased 9x13 inch baking dish. Pour soups over the chicken. Then spread the ham around and over the soups. Top all with the cheese and cracker crumbs.
3. 3 Bake at 375 degrees F (190 degrees C) for 50 minutes, making sure chicken is fully cooked.

By Donna

Ingredients

• ✓ ham steak
• ground chicken
• almond flour
• salt
• garlic powder
• onion powder
• egg
• olive oil
• butter
• chicken broth
• mustard
• heavy cream
• swiss cheese
• black pepper
• parsley

Instructions

1. 1 Combine chicken, almond flour, salt, garlic powder, onion powder, and egg in a bowl. Form a small portion of chicken mixture into a 1 1/2-inch ball around a cube of ham; place on a plate. Repeat with remaining chicken mixture and ham, making 20 meatballs total.
2. 2 Heat olive oil in a large skillet over medium-high heat. Brown meatballs for 3 minutes on one side; turn and cook an additional 3 to 4 minutes. Transfer meatballs onto a clean plate.
3. 3 Return the skillet to medium heat and melt butter. Whisk in chicken broth and Dijon mustard; bring to a simmer for 3 to 4 minutes. Stir in heavy cream and whisk until sauce begins to simmer. Whisk in Swiss cheese until completely melted. Return meatballs to skillet and simmer until sauce has slightly thickened, 3 to 4 minutes. Season with cracked black pepper and parsley. Serve immediately. Sauce will further thicken upon cooling.

By France Cevallos

Ingredients

• ✓ ham steak
• canola oil
• corn tortilla
• onion
• kosher salt
• black bean
• green chile pepper
• cooking spray
• monterey jack cheese
• pico de gallo
• egg
• black pepper
• avocado
• cilantro

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Heat 1 1/2 tablespoons oil in a large skillet over medium heat. Fry tortillas, one at a time, until golden and lightly crisp, about 30 seconds per side. Drain on paper towels and set aside.
3. 3 Add ham to the skillet and cook until lightly browned, about 1 minute. Transfer ham with a slotted spoon to a paper towel-lined plate to drain; set aside.
4. 4 Heat remaining 1 1/2 tablespoons oil in the skillet. Add onion and 1/2 teaspoon salt; cook, stirring often, until onion is translucent. Add beans and green chiles; cook, stirring and partially mashing, for 1 minute. Remove from heat.
5. 5 Spray a 9x13-inch baking dish liberally with cooking spray. Place tortillas in a single layer on the bottom. Sprinkle ham and cheese over the tortillas. Top evenly with the black bean mixture and pico de gallo. Form 6 shallow wells in the pico layer; crack an egg into each well.
6. 6 Bake in the preheated oven until egg whites are just set and yolks are runny, about 20 minutes. Sprinkle with pepper and remaining 1/4 teaspoon salt. Top with avocado and cilantro.

By NicoleMcmom