Friday, 3 March 2017
Pineapple Ham Steaks Cooktown-style
Mrs Maurine Mason’s Cooktown Cookbook: From Dampers to Dinners: Five generations of Australian Cooking, Melbourne, 1989
Ingredients: 6 ham steaks; 6 slices canned pineapple; ½ cup brown sugar; 1 tspn dry mustard; 1/8 tspn ground cloves; 1 egg; ¼ cup butter; 4 cups cubed bread; 1 dstspn mixed herbs of your choice; 1 cup pineapple juice from can
Method: Mix brown sugar, mustard and cloves with the pineapple juice. Trim ham steaks and place over pineapple rings on a greased foil lined pan. Brush over with the mixture and cover with foil and bake in a moderate oven for 30 minutes.
Mix remaining ingredients with surplus mustard mixture and form into 6 balls, pressing firmly. Place one on each steak. Replace cover and bake a further 10 minutes, then brown without the foil cover. Garnish with parsley. Serve hot with a tossed salad and french fries.