This week, my man-servant brought home some ham steaks. He thought it'd be a nice change from all the holiday fare.
I've never been keen on ham with pineapple rings and maraschino cherries. Especially, after I found out those cherries are bleached in a solution containing calcium chloride and sulfur dioxide. And to add that unnatural, neon red colour, they are soaked in a dye known as FD&C Red 40 (along with corn syrup or other sugars). Blah.
My mother almost always served ham with mustard. But it wasn't gourmet fancy mustard, just that bright yellow stuff that came out of a squeeze bottle. The thing is, plenty of mustards and maraschino cherries contain sulfites and my man-servant is allergic to sulfites.
I just can't have him feeling unwell, I mean, I would need to actually do some physical work around here.
And to tell you the truth, mustard can be overpowering. It's a taste that keeps on giving, if you use too much. I could taste mustard for three days after eating my mother's ham.
LCBO at Maple Leaf Gardens
The Inspiration and Tweaks
If there's one place I love to visit, it's my local LCBO (Liquor Control Board of Ontario). Every season, they put out a fabulous free Food & Drink magazine in their stores. If I miss the latest copy (or they are all snapped up), I check out their recipes online.
In the 2006 holiday edition, Jennifer McLagan posted a recipe for ham steak with port and cinnamon glaze. I switched out the honey and used maple syrup instead. Also, I didn't have dark brown sugar, I had Lantic brilliant yellow sugar. I figured the maple syrup would give this glaze an earthier Canadian taste. And it did, so I thought I'd share it with you.
Ham Steak w/ Port, Cinnamon & Maple Glaze
Serves: 4 - 6 | Prep: 13 mins | Total: 40 mins
Organic Maple Syrup from New Brunswick
by Coulis Divin
An Exquisite Canadian Maple Syrup
Coulis Divin Organic Maple Syrup
Amazon Price: $9.99 Buy Now
(price as of Dec 30, 2014)