Ham Steaks and Mashed Potatoes
A great meal from Ham and Cabbage leftovers
Ham Steaks 1/2" to 5/8" thick.
Cooked Potatoes (skin on or off) 1-1/2 lbs per ham steak.
Butter or Margarine.
Milk, Half and Half, Cream, Sour Cream or potato cooking liquid.
Chopped Scallions (white and green parts) ("OBR" optional but recommended).
Chopped Chives (OBR).
Chopped Fresh Parsley (OBR).
Preheat broiler or skillet.
Rinse the ham slices in hot water and pat dry.
Coat both sides of ham slices with butter, margarine or olive oil.
Sprinkle with a little fresh ground pepper and/or garlic poweder and/or dry mustard (optional).
Place ham slices under the broiler or in a hot skillet until barely browning on one side.
Remove ham slices and set aside.
Prepare mashed potatoes your favorite way. Danger Kitchen Garlic Mashed are fine.
Top the ham slices with an even layer of mashed potatoes 1/2" to 1" thick.
Brush the potatoes with melted butter or margarine.
Sprinkle with chopped scallion, chives and/or parsley (OBR: optional but recommended)
Sprinkle with fresh ground black pepper "FGBP" and/or garlic powder(optional).
Broil until the peaks of the potatoes are lightly browned. Serve with just a salad or some mixed vegetables go well. Try Danger Kitchen Cabbage With Carraway Seeds, Baked Mushroom or Carrots Danger Kitchen Style. Dab on some melted butter just before serving (optional).
When I tried this dish in 1985 I became an instant fan. I always get the largest ham I can when I make Ham and Cabbage so I can slice off at least one ham steak. Make sure you save the broth and ham bones from Ham and Cabbage to make Danger Kitchen Pea Soup. A big ham is a gift that keeps on giving. All of the above mentioned recipes freeze well so you can cook three different dishes from one batch of ingredients and eat well wheneverthe mood strikes for weeks. Try making the mashed potatoes with leftover Ham and Cabbage potatoes for more interesting variations.