.view-list .excerpt-thumb { display: block; }

Recipe: Saddleberk Apple Cranberry Stuffed Ham Steaks

We thought we'd share this great recipe for using uncured ham steaks this Thanksgiving. It's festive, so pretty to look at, and super delicious too! 

What you'll need (for 6 servings): 

  • 2 cups of fresh cranberries 
  • 2 tart apples (we used Pink Lady)
  • 6 Saddleberk fresh ham steaks 
  • 2 boxes of stuffing mix (or you can make your own if you prefer), follow instructions on box for extra ingredients
  • 4 cloves of garlic, minced
  • 4 tablespoons butter 
  • 2 teaspoons salt
  • 2 tablespoons sugar
  • 1/2 teaspoon pepper
  • 2 tablespoons chopped thyme 
  • Extra salt and pepper to taste

To begin, throw your cranberries in a saucepan on medium heat. Dice up your apples as well into small cubes and add to the saucepan along with the butter, salt, sugar and pepper. Stir. 

You'll now begin to prepare the ham steaks. For this recipe, you'll butterfly them. To do this, you'll hold the knife blade flat, parallel to the cutting board and make a lengthwise cut into the middle of the steak. Stop before you cut all the way through so that the two pieces stay attached. Open the steak like a book and carefully cut some more at the top and bottom if you need to to get the steak flat. With a rolling pin or meat mallet, pound the meat out to your desired thickness (we went with about 1/2 of an inch for faster cooking). This also helps tenderize the meat, which is very important with tougher cuts like ham! 

Salt and pepper one side, and add the chopped thyme and minced garlic as well. 

Now you'll want to make the stuffing. You can either use a box mix for added simplicity or use a homemade recipe if you prefer. 

Mix some of the stuffing with the apple and cranberry mixture in a separate bowl. Do not mix all of it together, that way you can save the rest of the stuffing for a side dish. 

Now place some of this mixture on the unseasoned side of your ham steaks. Wrap the hams from the bottom to the top like a pinwheel with the stuffing inside. Use butcher's twine to securely tie the steaks in place so they don't fall apart while they're cooking. 

Place the finished hams on a foil lined baking sheet and cook at 400 degrees F for approximately half an hour. Pay attention to internal temperature, checking especially towards the end to see when your steaks have reached 145 degrees F, which is when they will be most tender. Make sure you check the middle of the steaks to ensure all layers are cooked properly! 

When they're done, they'll look something like this. Cut the strings before serving. 

Serve with any traditional Thanksgiving side dishes and enjoy!