Ham & Pineapple Skillet with Quick Gravy
Ingredients
- 1 poundham steak (about 1 inch thick)
- 1 fresh or canned (about 2 cups)pineapple
- 2 tablespoonbutter
- 2 tablespoonbrown sugar
- 1 tablespoonDijon mustard
- 1 tablespoonapple cider vinegar
- ½ cupchicken broth
- 1 teaspooncornstarch
- ¼ teaspoonblack pepper
Method
- 01
Heat butter in a large skillet over medium-high heat. Once foaming, place ham steak in the pan and cook for 3–4 minutes per side until lightly browned. Transfer to a cutting board.
- 02
To the same skillet, add brown sugar, Dijon mustard, and apple cider vinegar. Stir for 30 seconds until fragrant.
- 03
Add pineapple (with juice if canned) and chicken broth. Bring to a simmer.
- 04
In a small bowl, whisk cornstarch with 1 tablespoon water to make a slurry. Stir into the skillet and simmer for 1–2 minutes until the liquid thickens slightly.
- 05
Cut ham steak into bite-sized pieces and return to the skillet. Toss gently to coat. Simmer for 2 minutes. Season with black pepper and taste; adjust sweetness or tang as desired.
- 06
Serve over rice or egg noodles.
Spice Tips
For warmth, add ¼ teaspoon ground ginger or a pinch of cayenne to the sauce. A dash of soy sauce deepens savory notes without extra sodium.
Leftovers keep for 3 days refrigerated and reheat beautifully. For a lighter sauce, use less brown sugar or add a splash more vinegar for tang.