I will forever associate Miss Cindy with ham. She made the best hams!
I enjoyed them at her house in Black Mountain and once she moved out here she baked hams to bring to all of our family get togethers.
Miss Cindy did so many things for us that I could never name them all. But one thing she did consistently was to keep an eye out for any deals at the grocery stores in our areas.
This time of the year she would often bring us a ham steak or two that she found discounted at a grocery store. This is the recipe I used to cook them.
GLAZED HAM STEAK
1 inch thick ham steak
½ cup sorghum syrup
3 tablespoons water
¼ cup orange juice
1 tablespoon brown sugar
½ teaspoon mustard powder
⅛ teaspoon cloves
Place ham in a shallow baking pan. Combine other ingredients and mix well. Pour over ham steak and bake at 375 degrees for 30 minutes, basting occasionally with the liquid in the pan.
TIP: Serve with baked sweet potatoes and biscuits.
—Celebrating Southern Appalachian Food – Recipes & Stories from Mountain Kitchens written by Jim Casada and Tipper Pressley
Such a simple recipe but oh so yummy! If you haven’t picked up a copy of mine and Jim’s cookbook you can find it here.
Last night’s video: Hiding from the Cold: Percolating Coffee & Sharpening Blades.
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O Tipper your making my mouth water. We love that ham but I can’t eat but a tiny piece cause my BP. .It look so delicious. I know you think of Miss Cindy with that ham. Tell Granny hey for us. Still praying for all.
Ham steak is one of our favorite meals. I have always just cooked it in the frying pan with a very small amount of oil. Tipper, I tried this recipe last week after seeing one of your Celebrating Appalachia videos. It was so good prepared this way and also very easy to do. Thank you for sharing this!
I’ve always fixed ham steak in a skillet, but I will definitely be trying this recipe. It looks delicious and so easy to fix and sweet potatoes are always a favorite with any type of ham. The percolated coffee last night took me down memory lane. Growing up, that’s the only kind anyone had, then Mr. Coffee came along, and all my family stopped using percolators.
Ham on a biscuit—yum! yum!
I love ham! I found a great deal yesterday at Walmart. Spiral hams are discounted to 50 cents per pound! We bought a nice 4 pound spiral very cheap!
I continue to pray for Grandma Wilson and all you guys. God’s blessings always. Hilary
I love ham! Hubby does not like ham. I want to make this so I looked for a ham steak at the store, none were available. I will try again, the sauce sounds so good. Is Sorghum, honey or molasses?? Should I buy some if I can find at the store???
Jackie-lots of folks call sorghum molasses 🙂 I think honey would work well in the recipe too.
I would like to thank you and girls and miss Cindy granny Wilson for taking the time to signed my cooked book last year I greatly appreciate it a lot It mean a lot thank so much sorry miss Cindy passed away I enjoyed see her on your channel she is greatly miss Still praying for you and your family difficults losing miss cindy Love video of her making the ham tips help alot
Hello friends. For Ms. L. Reinking I have in the past found hams with a lower sodium content and jumped right on it, to purchase. I cannot recall when or where I got it or the brand name, wish I did. I do remember It was a delicious ham though. Miss Tipper I think the ham steak and sweet potato meal is real comforting food and would enjoy it. My husband probably wouldn’t. He is not a fan of sorghum or molasses, but when I do a baked ham I make a glaze of coke, not diet, some jam, what I have available, like peach, apricot, raspberry or any that I like. Peach is my favorite. Then brown sugar, yellow mustard and I also like a bit of black pepper. I’ll use orange juice if I don’t have coke. I’ll mix it up and taste it til it’s the right flavor and consistency. I’ll baste my ham then and every so often baste til it’s just yummy good and caramelized. Makes my mouth water thinking about it. Ham is a great meat and makes a great holiday food and any special meal. Y’all take care and have a great week. Jennifer
You all make me think how well homemade cranberry sauce would go with the ham steaks. ‘Course can’t get those cranberries fresh except around Thanksgiving. I do have a question though. Who has 1″ thick ham steaks? (I can’t eat that hearty anymore but then I don’t need to. There was a time ….
I bought five spiral hams at a great price to give friends and family for Christmas. When I was growing up Dad would kill a hog every fall and that was about the only meat we had except a chicken now and then. I still eat chicken but I can’t remember how many years it’s been since I ate pork. My girls have been vegetarians since they were teenages until they slowly added some chicken and turkey to their diet. That made me happy to see them eating healthier, yet I could easily be a vegetarian too.
Have you heard about the lady that was buying chicken and avoiding any other meat because she wanted to be a vegetarian? When confronted about the chicken she insisted it was not meat because the sign at the store said poultry. That was separate from the meat.
I think that was a joke but I am beginning to believe it could be true. I am beginning to think God wasted a brain on some and should have just given them an apt or smart phone. Common sense is in short supply now a days.
This sounds delicious! I never think of ham steak unless it catches my eye at the store. I’ll have to add it to the list for next trip and make this!
Thank you for this recipe; I’ve been looking for a good way to cook ham steak!
This is in regards to a different recipe from your cookbook with Jim Casada…Sausage Soup. I made it last night, adding mushrooms and Cajun spice and using smoked sausage. When a new recipe is tried and if we like it alot, it gets a red check. Your recipe indeed got a red check! Thank you!
Oh, I am definitely cooking this ham. I love glazed ham and all the trimmings. I love perked coffee too and Randy, I am with you on the whop biscuits (canned). If I am eating the calories, I want real biscuits…hahaha. My gramma made the best biscuits EVER. She used Golden Eagle Self Rising flour, lard, and buttermilk. She’s been gone fifteen years and what I would give for one of her biscuits with our home churned butter (and we milked our own Jersey cow) and our own grown and killed at home country ham and our own eggs. Those memories carry us through a lot of times. Everyone have a good day. Love and prayers to Granny and Little Mamas and all of you.
Miss Cindy lives on with all of us now too. Thank you for sharing these special memories with us and keeping her memory alive. Maybe one day we will all gather together in Heaven and share how much we loved hearing about her. Heaven gets sweeter and sweeter.
I’ve been learning and practicing baking more. I’ve perfected THE BEST Coconut Cream pie EVER (totally homemade from the crust, to the extra egg yokes, to the stabilized whipping cream.) I’m still working on my MIL’s dinner roll recipe though. They turned out good but were a tad under cooked, so we just cut the bottom fourth off, as it was just a tad doughy. Her recipe didn’t give complete flour amounts and said only to took until golden brown. I guess many old recipes are like that?? I kept track of how much flour I used but I won’t feel confident until I make them a few more times.‘I need to make your dinner rolls too!
And yet another great recipe for ham and a great video on knives and coffee. You guys are just so well rounded and share great info. Wonder how Binks got her name? Prayin’ for Granny and you guys. Stay warm and well and get ready for planting.
Man again, you make pork look appetizing. I been shying away from pork as it doesn’t agree with my stomach anymore. Un American…my family jokes that I’m becoming a communist by cutting out pork. . But I’m still down to eat wild hog when it’s available. Most people here in west Texas just shoot ‘em and leave them as they’re just a pest. They say it’s too gamey. But that’s what I like about Javelina and wild hog the gamey taste. I think they’re a little cleaner than farm pig.
But man baked sweet potatoes and Biscuits! That sounds Amazing right now! The gravy you used the other day in the video looked super delicious. Chocolate gravy you called it?
My wife loves pork though. I’ll try to cook this for her and Hannah one day. Fingers crossed
Wyatt, in SC the wild hogs sometimes have a disease that can be deadly. I know of someone in my area being in the hospital and nearly dying after butchering a wild hog. Since I don’t hunt wild hogs, I really haven’t tried to learn much about this disease but maybe Jim Casada or someone else could comment on it. The wild hogs are also quickly becoming a pest in SC and are destroying a lot of the farmers crops.
yum, sounds delightful!
Oooh! I love ham steak! I have always done mine in a skillet, but baking in the oven sounds good. I agree with you that some foods make us think of loved ones. And I love having those great memories. Happy Monday!
I,too, love holiday hams and hams on sale! My mother made beautiful hams at Thanksgiving and Christmas, ringed with pineapples and dotted with cherries and cloves. They were so pretty, but not too pretty to eat. She poured pineapple juice mixed with honey and brown sugar over the hams and also set out orange marmalade as another side. My mouth is watering just thinking about how beautiful and delicious those holiday hams were for our entire family.
I watched he your videos on preparing ham steak and Miss Cindy’s ham. I like ham but it’s not my favorite. I guess it’s because ham always tastes too salty for me. I’m a pepper person, lol.
I love ham, just about anyway you fix it. I will be cooking a ham steak using this recipe. This is not baked ham but good Country ham biscuits ( not canned biscuits), red eye gravy, grits and eggs make a favorite breakfast and a heart doctor pitch a fit before they slip off and eat some too. I don’t drink more than 2 cups of coffee a day but recently thought about buying an electric percolator, but after looking at the prices, I changed my mind. I do have a very good non electric stainless steel coffee pot (percolator) that I used on my Coleman stove when we use to camp. 18 degrees this morning, suppose to be the last below freezing temperature for the next 7 days, daytime high of 70 degrees by Friday and several nights of 50-60 degree night time temps but 3 or 4 days of rain.