Am I the only one in the world that doesn’t know about ham steak? About how you don’t need to wait 3 hours for the flavor of fine ham? You can have it in, like, 8 minutes?
This may be my greatest revelation since sliced, um…bacon.
Yes, ham steak is an actual cut of meat, not a made-up one like I previously thought. Just a thick slab of ham. I received it in my quarter-share from Stillman’s Farm last week. I wasn’t really sure how to cook it because, did it come from a fresh ham or a cured ham? Was it previously cooked or not? Does Stillman’s even cure their own ham? Don’t make me come over there.
Anyway, I slapped it into a hot pan to see what would happen. And what do you know, they do cure their own ham. And it’s awesome.
Wait, there’s more.
I came across a recipe for bourbon cream sauce (I wonder what attracted me to this recipe? It’s a big mystery). And when I tell you that I almost died when I tasted the ham and the sauce together, it’s not because of this:
This was supposed to happen, actually. Maybe not as high or for as long as it did, but at least it gave me time to get a decent picture out of it. No, I almost died because, after that taste and others, I took up smoking just so I could have a cigarette afterwards. It was that good. And then I fell asleep in my chair and nearly burned the house down.
I had baked and mashed some sweet potatoes to go along with it because, you know, it just seemed like the right thing to do. But, no, it was the parsnips that sealed the deal. Because the farmer at Drumlin, apparently, doesn’t want to be outdone. Something about the sweetness of the parsnips in a tangy mustard glaze next to the sweetly salty meat smothered in creamy bourbon. Sweet mother of Jesus. This may be the ugliest meal ever created, but that wasn’t the part I remembered in the morning.
This is good for carrots, too. Just don’t forget the ham steak.
1 lb. parsnips, sliced on the diagonal, larger ones cut in half
1 Tbsp. butter
3 Tbsp. water
2 Tbsp. brown sugar
2 Tbsp. Dijon mustard
Salt to taste
In a large sauté pan, add parsnips, butter, water, and a generous sprinkling of salt. Cover and bring to a simmer over medium-high heat. Cook until parsnips are tender and water has mostly evaporated. In a small bowl, mix together brown sugar and mustard. Add to parsnips and sauté until nicely glazed, a minute or two. Sprinkle with snipped chives.