Root Beer Braised Ham Steak
Jeff Barney of Saxapahaw General Store
1. Salt and pepper ham steak (kosher salt and coarse pepper)
2. Pan sear ham steak until caramelized on both sides.
3. de-glaze pan with root beer. I like Boylan’s.
4. add a pinch of toasted and ground coriander cumin and fennel seed along with two pinches of smoked paprika. Pour liquid over the ham steak and let braise covered in the oven at 325 for an hour and a half or until fork tender.
5. Gently remove ham steak and strain the liquid into a sauce pan. To make the glaze, combine the root beer braising liquid and duck stock in a medium heavy saucepan. Bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer until reduced to a thick syrup, about 1 cup, about 50 minutes to 1 hour. Remove from the heat.
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