Hickory Smoked, Panko Crusted Bone-In Ham Steak

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Here  we have another dish which exemplifies home cooking at it’s most simple, most tasty, most satisfying goodness.
It goes to show that you don’t have to be rich or a professional chef in order to serve excellent food. Creativity and good, simple  ingredients will get you pretty far.
While I love my lobster, caviar and foie gras, food made with  simple ingredients  should, in my opinion, alternate with the high-end stuff which most of us could not afford on a daily basis anyway. But even back in the day’s when I ran five star operations and could have had “the good stuff” for breakfast, lunch and dinner, I always liked to mix it up with some home style cooked dishes. After all, the beauty of good food lies, among other things,  in variation.
Well, there you have it : Another  ChefsOpinion 🙂
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Bon Appetit !   Life is Good !

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Hickory Smoked Panko Crusted Bone-In Ham Steak

Hickory Smoked Panko Crusted Bone-In Ham Steak

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Hickory Smoked Panko Crusted Bone-In Ham Steak

Hickory Smoked Panko Crusted Bone-In Ham Steak

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Hickory Smoked Panko Crusted Bone-In Ham Steak

Hickory Smoked Panko Crusted Bone-In Ham Steak

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Preparation :
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mix 1/3 corn starch, 1/3 ap flour, 1/3 panko bread crumbs, season with cayenne pepper, english mustard powder and granulated garlic

mix 1/3 corn starch, 1/3 ap flour, 1/3 panko bread crumbs, season with cayenne pepper, english mustard powder and granulated garlic

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dip ham steak on both sides into flour mixture, saute in butter until golden, remove ham and set aside, fry sunny side up eggs in same butter, season eggs with kosher salt and freshly ground black pepper

dip ham steak on both sides into flour mixture, saute in butter until golden, remove ham and set aside, fry sunny side up eggs in same butter, season eggs with kosher salt and freshly ground black pepper

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almost......

almost……

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saute onions in butter until lightly caramelized, add garlic confit paste

saute onions in butter until lightly caramelized, add garlic confit paste

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add cabbage and peppers, saute until cabbage starts to wilt

add cabbage and peppers, saute until cabbage starts to wilt

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add demi glace and grape tomatoes, season with kosher salt and cayenne pepper, simmer for one minute, check / adjust seasoning

add demi glace and grape tomatoes, season with kosher salt and cayenne pepper, simmer for one minute, check / adjust seasoning

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plate cabbage on serving dish

plate cabbage on serving dish

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top with ham steak

top with ham steak

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top with fried eggs, serve with horseradish mashed potatoes or a good rustic bread to soak up the sauce and juices

top with fried eggs, serve with horseradish mashed potatoes or a good rustic bread to soak up the sauce, egg yolks and juices

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Hickory Smoked Panko Crusted Bone-In Ham Steak

Hickory Smoked Panko Crusted Bone-In Ham Steak

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Hickory Smoked Panko Crusted Bone-In Ham Steak

Hickory Smoked Panko Crusted Bone-In Ham Steak

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7 comments

  1. This is a heavy duty meal. Breakfast, lunch and dinner all rolled into one. Just about the only thing I would attempt after putting this away is to possibly take a nap, if I could keep my eyes open long enough to find a reasonably comfortable place to collapse.

    Liked by 1 person

      1. O’K Chef…I believe you…Bella ate most of the Ham? She’s a lucky girl indeed. I suppose she insists on a Strammer Max for breakfast too?

        Liked by 1 person

  2. Hans, those are either very small eggs or, that’s a huge slab of ham on an equally spacious platter! And hey, “lobster, caviar, fois gras” and may I add “truffles” all started out as peasant (or simple) food fare, too… Let’s just be more careful not to push ham and eggs into that elusive category either… I’ve had enough of expensive vinyl and bottled water…

    Liked by 1 person

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