A ham steak can be a quick and easy weeknight dinner for us. We often make baked or mashed yams alongside the ham. Unfortunately, these days supermarket ham steaks are pumped full of water. This results in a soggy mess in the frying pan that prevents the ham from browning. The worst part of it is that we paid good money for all that water.
A couple of nights ago I made a ham steak with an apple-onion pan sauce. The recipe called for browning the steak before sautéing the onion. Once the ham hit the pan, it was if I’d wrung out a giant sponge. I must have poured off a good 1/4 cup of fluid out of the frying pan. And the fluid kept coming out. The ham eventually browned, but it took several minutes longer than it should have.
The next time this happens, I will contact the company that packaged the ham and raise some cain. I suggest other consumers follow suit. We don’t need to be paying ham prices for water.
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