The Recipes

Ham Steak with Mushrooms and Cippolini Onions

When I was a kid, there were certain traditions related to birthdays.  The first was at breakfast, which was an Eggo waffle topped with the ice cream flavor of your choosing.  I still love to do this on my birthday.  Second, the birthday girl got to pick out what was for dinner.

Now, my mom also had the rule that at any given time, both my sister and I could have one food that she wouldn't make us eat.  My birthdays must have been horrible for my sister, because I requested ham for years on end, and that was the one food that she wouldn't eat.

I don't think I've ever made a ham steak as an adult, so this was the perfect throwback to childhood tonight.

Ham Steak with Mushrooms and Cippolini Onions


- 5-6 cippolini onions, peeled
- 1/4 c. mushrooms, sliced
- 3 sprigs of thyme, leaves picked
- 1 T. dijon mustard
- splash white wine
- splash chicken stock
- 1 ham steak
- olive oil
- salt
- pepper

Preheat the oven to 350 degrees.

Put the onions in a small dish.  Drizzle them with olive oil and season with salt and pepper.  Bake for 30 minutes.

About halfway through the cooking time for the onions, heat 1 T. of olive oil in a small saute pan.  Add the mushrooms in a single layer and let them cook for 5-6 minutes; until they start to turn golden brown.  Season with salt and pepper.

In a larger pan, add 1 T. of olive oil.  Add the ham steak and cook for 1-2 minutes per side to heat it through.  Remove the ham steak and add the wine, scraping up any yummy bits from the bottom of the pan.  Add the mustard and stock and stir to combine.  Add in the mushrooms and thyme, stirring to bring everything together.  Taste and season with salt and pepper to your liking.

Slice the ham, plate, and top with the pan sauce.  Scatter the onions around the ham.