Baked cured ham steak with honey, onion confit, and bourbon from Good Meat: The Complete Guide to Sourcing and Cooking Sustainable Meat by Deborah Krasner

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on June 07, 2014

    Not sure what to do with the cured ham steak from my meat CSA, I decided to try this recipe. The recipe specifies 1 1/2 hours of cooking time. I checked the ham after one hour of cooking, and it looked fine and the edges were tender. I checked again 30 minutes later and the bottom of my ham, all of the sauce, and my pan were totally black and there was dinner ruined. Anyone else trying this, I would keep a watchful eye on it, and pull it out as soon as it is tender.

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