Ham Steak And Frites Recipes

HAM STEAK AND FRITES

Steps:

• For the rosemary garlic French fries: Leaving the skin on, cut the potatoes into fries that are 1/4-inch thick and 1/4-inch wide and as long as the potato. As soon as they are cut, transfer the fries into a deep container that will hold them all and run cold water over the top. Run the water until the water overflowing out of the container runs clear.
• In a 2-gallon pot, heat the oil to 250 degrees F. Line a baking sheet with paper towels. Strain the potatoes and pat dry.
• In batches, fry the french fries plus 4 to 6 garlic cloves until the fries are tender but do not have color, about 4 minutes. Transfer to the lined baking sheet and allow the oil to drain off. Refrigerate for at least 1 hour.
• When ready to serve, heat the oil up to 350 degrees F. Fry the french fries and the garlic until the fries are golden brown and crispy, 7 to 8 minutes. With about 30 seconds left of cooking, add the rosemary sprigs. Transfer the fries and garlic to a bowl, season with salt and pepper and toss. Remove the rosemary sprigs.
• For the apple chutney: In a saute pan over high heat melt the butter. Add the onions and saute until caramelized and brown, about 15 minutes. Add the apples and saute until the apples are tender. Add the cinnamon and chopped thyme and saute for 1 minute.
• Add the vinegar and brown sugar and bring the mixture to a boil. Reduce the heat to a simmer and cook the chutney until the liquid reduces by half and glazes the apples, about 20 minutes. Season to taste with salt and pepper.
• For the ham steaks: Heat a skillet on high heat until smoking hot and reduce the heat to medium-high. Season the ham steaks with pepper. Coat the skillet with the oil.
• Place the ham steaks in the skillet and cook until the first side is seared. Flip the steaks and add 1 cup water to the skillet. Cover and cook 2 to 3 minutes. Remove from the heat and allow them to rest.
• For plating: Arrange the ham steaks in the center of 6 plates. Top the steaks with 3 to 4 ounces of the apple chutney, then top with piles of the rosemary-garlic fries.

STEAK FRITES

Steps:

• Heat 1 1/2 to 2 inches oil in a deep frying pan over medium heat to 325 F degrees. Cut potatoes into thin slices lengthwise. Cut each slice into thin shoestring strips. Place cut potatoes on paper towels. Place 2 generous handfuls of potatoes at a time into hot oil, in 2 batches. Par cook the potatoes 2 minutes and transfer to a towel lined plate. Raise heat to medium high up to 375 degrees F. Allow oil to rise to a higher temperature, 3 to 5 minutes. Return potatoes to oil in 2 batches to crisp them, cooking them to a deep, golden brown color, another 2 to 3 minutes per batch. Remove potatoes from oil to clean towels to drain. Season with fine salt and serve.
• For steaks, heat a large nonstick skillet over high heat. Add a little oil to the pan, 1 turn. Season steaks with salt and pepper. Place steaks in skillet and sear 2 minutes on each side. Reduce heat to medium and cook steaks 6 minutes longer for medium rare, 8 for medium to medium well. Remove steaks to a warm plate to rest. Add 2 tablespoons butter and the shallots to the pan. Cook shallots 2 or 3 minutes, add flour to the pan and cook a minute longer. Whisk wine into pan and lift pan drippings up. Add the last tablespoon of butter and remove the pan from the heat. Spoon wine and shallot sauce over the steaks and serve with hot, shoestring potatoes.

EASY BAKED HAM STEAKS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix water, brown sugar, Worcestershire sauce, and cloves in a baking dish. Arrange ham steaks in baking dish, coating with sugar mixture. Add more water as needed to cover ham.
• Bake in preheated oven until ham is tender, 35 to 45 minutes.