Late Summer Ham Supper

Late Summer Ham Supper

ham-dinnerShopping List:
smoked ham steak (Canter Hill)
red cabbage, 3 cups coarsely grated (The Farm Stuff / E. Fudd)
1 green apple, cored and cut into matchsticks (The Farm Stuff)
1 yellow or orange pepper, thinly sliced (The Farm Stuff / E. Fudd)
zucchini, 1 small per person (The Farm Stuff / E. Fudd)
parsely (E. Fudd)
cilantro (E. Fudd)
peaches (The Farm Stuff)
new potatoes, 3-4 per person (E. Fudd)
olive oil (Mediterra)
brown sugar (The Fair Trade Trolley Stop)
orange juice
apple cider vinegar
Bamboo Raw Honey (Randalia)
whole-grain Dijon mustard


Ham Steak

  1. Bring ham to room temperature.
  2. In saute pan melt  1 tablespoon butter with w tablespoons olive oil. Mix in brown sugar.
  3.  Add ham steak to pan and cook until heated through, flipping once to coat both sides, about 3 to 4 minutes each side.
New Potatoes
  1. Place washed potatoes in pan and cover in water. Bring to boil and cook about 15 to 20 minutes. Potatoes should be just fork tender.
  2. While potatoes cook, mix 1 tablespoon olive oil, 3 tablespoons minced parsley and 1 tablespoon melted butter. Salt and pepper to taste.
  3. Drain potatoes and cut into bite-sized pieces. Toss in parsley mixture to coat
  1. Slice zucchini and heat 1 to 2 tablespoons olive oil and 1 tablespoon butter in a saute pan.
  2. Saute zucchini slices until browned but not soggy
Apple and Red Cabbage Slaw
  1. Toss together cabbage, bell pepper, apple, and cilantro in large bowl.
  2. Whisk together remaining ingredients in small bowl. Drizzle dressing over cabbage mixture, and toss to combine. Season with salt and pepper, if desired.