Easter ham, downsized
The holiday's traditional dish can be enjoyed in small households
Holiday ham options: A ham steak is one solution to the Easter dinner problem. A compact boneless ham is another. (E. Jason Wambsgans/Chicago Tribune)
Note: Adapted from "The Great Meat Cookbook" (Houghton Mifflin Harcourt, $40).
2 tablespoons butter
1 1/2 pound ham steak, or 1 1/2 pounds leftover ham slices or 4 smoked pork chops
1 cup finely chopped onion
Salt and freshly ground pepper
1 tablespoon Dijon mustard
2 cups raisins
1 cup canned low-sodium chicken broth
1 cup port
2 to 3 tablespoons balsamic vinegar
1. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add the ham steak; cook, 3 minutes per side. Transfer to a platter. (If using sliced ham, cook in batches, 1 minute per side. For smoked pork chops, saute 3 minutes per side.)
2. Add the onion to the skillet; season with a pinch each of salt and pepper. Reduce the heat to medium; cover. Cook, stirring occasionally, until the onion softens and begins to color, 5 to 7 minutes. Stir in the mustard, then the raisins and broth. Heat to a boil; cook, stirring, until the mustard is dissolved. Stir in the port and 2 tablespoons vinegar or to taste; boil until the sauce is just syrupy. Whisk in remaining 1 tablespoon butter.
3. Reduce the heat to a simmer, add the ham, cover and cook to rewarm the meat thoroughly, 1 minute. Transfer the ham to a serving platter; spoon the sauce and raisins over the ham.
Per serving: 538 calories, 13 g fat, 6 g saturated fat, 92 mg cholesterol, 71 g carbohydrates, 37 g protein, 2,279 mg sodium, 4 g fiber.
Ham steak with apples and Brussels sprouts
Prep: 20 minutes
Cook: 8 minutes