With Pineapple Clove Glaze, Potatoes Au Gratin, and Roasted Broccoli
Prep & Cook Time:40-50 min.
Cook Within:6 days
Spice Level:Not Spicy
All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
This is one 1950s throwback that we’re proud to share! Our ham steak is coated in a pineapple, allspice, and cherry jam glaze and caramelized for maximum flavor. You’ll whip up your own ridiculously cheesy, ridiculously delicious au gratin potatoes and serve it with a side of roasted broccoli for balance. The dish is finished off in throwback fashion with a retro canned pineapple ring and an electric red maraschino cherry. Yum.
Due to our just-in-time sourcing model, we may have to send you a
substitute ingredient. Not to worry! We make sure every ingredient
sent to you meets our high quality standards. We’ll keep you
informed should a switch occur, so please check the ingredient
labels in your meal bag.
You Will Need
Small Oven-Safe Casserole Dish
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
Start Potatoes and Prepare Ingredients
Preheat oven to 400 degrees. Prepare a baking sheet with foil. Place a colander in the sink. Thoroughly rinse produce and pat dry. Peel and slice potatoes into very thin 1/8" rounds. Cover with lightly salted water in a medium pot and bring to a boil. Cook until slightly pliable, about 8-10 minutes. Drain cherries and reserve juice. Mince chives. Rinse ham and pat dry.
Bake the Gratin
Drain softened potatoes and return to pot. Add evaporated milk, ¼ cup water, half the cheese, half the chives, and 1 tsp. salt to pot and cook until over medium heat until bubbling, about 2 minutes. Transfer potatoes to a small casserole dish, top with remaining cheese, and cover with foil (position foil shiny-side down and lightly coat with cooking spray to prevent cheese from sticking). Bake for 15 minutes. Uncover and bake until cheese is browned, about 8-10 minutes.
Score and Sear Ham
Heat a medium pan over medium-high heat. Score one side of the ham by slicing shallow lines in a cross-hatch pattern (This allows glaze to penetrate the meat. Plus, it looks cool.). Add butter and ham (scored-side down) to pan and sear for 1 minute on each side, or until browned. Transfer to plate and set aside.
Make the Glaze
Return pan to medium heat and add pineapple juice, cherry jam, cherry juice, ¾ cup water, and allspice to pan. Return ham and any accumulated juices to pan and cook 4-6 minutes, scored side up, until ham has reached a minimum internal temperature of 140 degrees and sauce has reduced to a glaze. Glaze should be thick enough to stick to ham - be careful not to over reduce. If glaze gets too sticky, add 1 Tbsp. of water to loosen.
Roast the Broccoli
Toss broccoli in a bowl with 1 tsp. olive oil and a pinch of salt. When you uncover potatoes (7-10 minutes left to cook), place broccoli on same baking sheet. They should finish at the same time, but if you like your broccoli extra-crispy you can remove the potatoes first and give the broccoli a few more minutes, keeping a close eye so it doesn't burn.
Plate the Dish
Scoop a portion of potatoes onto a plate. Place roasted broccoli next to potatoes. Spoon glaze onto the plate. Place a ham steak over the glaze and top with a pineapple ring. Place a maraschino cherry in the middle of the ring. Garnish with remaining chives.
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