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Ham Steak Topping Ideas, Possibly Biscuits and Muffins Too!! Pineapple Rhubarb!!

We are fond of ham!! Also fans of ham glazes or toppings. I always top my ham steaks with something interesting, some favorites being apricot or peach jam, or a honey mustard. I like jam, but I also like to make my own spread/toppings when time permits. I do not use pectin, only fruits and some sugar, and cook it down until it thickens to my liking. This procedure makes for a softer product which we prefer, even spooned on our toast, biscuits, English muffins etc. and of course then on our ham. I also like to use some in my muffins before baking (see another recipe on here) pretty much any place I can use some is my motto!! Granted my method takes longer then using pectin, but I prefer the finished results. I add my spread on my ham steaks just before they are cooked to my liking and let it melt onto the ham.

Today I decided to use some frozen fruits from my freezer, so went with pineapple chunks, and frozen rhubarb, both unsweetened. If you are lucky enuf to have frozen rhubarb this summer like I did (thanks to friends who supply me with it every summer) you might want to give this a try!! but any fruit combination will work, imagination works well here.

This is what I do:

1 12 oz. bag of frozen pineapple chunks, or about 2 1/2 cups

3 cups of frozen rhubarb chunks

1/2 teaspoon cinnamon or to taste

3/4 cup sugar

Bring to a boil, watching carefully

Stir and lower to a slow simmer, stirring now and then until starts to thicken on edge of pan or starts to stick to a wooden spoon

Please note: this is going to take some time, depending on size of your pieces and your rate of simmer, Today I had large chunks took about 40 minutes to get where I wanted it

This will also thicken as it cools, and will keep in your fridge several weeks or more

You can also mash your fruits when done or leave as is

I have also used frozen and fresh fruits together, works fine

Bonus, your house should smell nice, and you will have a wonderful all natural spread or glaze to enjoy, so dig around in your freezer or your store offerings and give this a try!! My last batch I made was blueberry rhubarb. Your kitchen your choice!!

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