The Easter ham is the center piece of many Easter tables. A large plump glazed ham with pineapple and maraschino cherries is an iconic image. But, what if you have a small family? A whole ham could feed us for a week or more but I’ll be honest I have no interest in eating ham for a week. I like ham but, not for a week.

What’s the solution to avoiding copious amounts of ham? Ham steaks! I love ham steaks! They sear up quickly and are the perfect solution for a serving a small party. Using the iconic image of ham and pineapple as inspiration I decided to pair these ham steaks with a pineapple chutney.

The pineapple chutney is a fun twist on the traditional ham and pineapple. The chutney is a mix of savory and sweet, but mostly sweet.  Onion, garlic, cumin and ginger are sautéed until tender and then deglazed with spiced rum. Then I added the diced pineapple and dry cherries with hot chile, sugar and lime juice. Let it all stew together until it because a beautiful sweet and savory chutney.

Make sure the griddle is super hot before the ham steaks hit the griddle.  The ham steaks sear until caramelized and beautifully browned. Serve the ham steaks on a platter topped with pineapple chutney.

Ta-da! A delicious Easter ham and no leftovers.

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Yield: 4

Easter Ham Steaks with Pineapple Chutney

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Having a small Easter get together? Skip the whole Easter ham and try ham steaks instead. These ham steaks are served with a pineapple chutney. Keeping with the spirt of the loved ham and pineapple.

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 2 tablespoons, ginger diced
• 1 dry hot pepper, chopped
• 1 1/2 teaspoon ground cumin
• 1/2 cup rum
• 1 pineapple- diced
• 1/2 juice of fresh lime
• 1/4 cup sugar
• 1/2 cup dry cherries
• Salt to taste
• 2 ham steaks

Instructions

Heat a saucepan with olive oil over medium heat, sauté onions, ginger, pepper, and ground cumin for 6 minutes. Then add rum. Cook until almost all of the liquid has evaporated then add pineapple, lime juice, sugar and cherries. Bring to a simmer, cover and cook for 5 minutes. Remove cover, stir and continue to simmer until liquids almost evaporate. Remove from heat and season with salt to taste.

Heat a large skillet or griddle over med-high heat. Spay skillet or griddle with olive oil spray. Sear ham steaks on each side for 5 minutes, or until browned.

Serve ham steaks on a platter topped with chutney.

Notes

Makes 4 cups of chutney. Chutney can be stored in an air tight container in the refrigerator for a week.

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