Photo: David Malosh; Styling: Gerri Williams for James Reps
3/4 cup cherry preserves
2 teaspoons red wine vinegar
2 teaspoons grated orange zest
1/2 teaspoon cinnamon
1/8 teaspoon ground cloves
1/16 teaspoon salt
1 fully cooked ham steak (about 1 1/4 lbs.)
1 tablespoon unsalted butter
How to Make It
In a small saucepan, combine preserves, vinegar, orange zest, cinnamon, cloves and salt. Bring to a simmer over medium high heat, stirring until sauce is well combined, about 2 minutes. Remove from heat and keep warm.
Pat ham dry with paper towels. In a large skillet, melt butter over medium heat. Add ham and cook until lightly browned and heated through, 3 to 4 minutes per side.
Transfer ham to a serving platter, drizzle with cherry sauce and garnish with orange zest, if desired. Serve any remaining sauce on the side.
Dress it up. To make your Easter platter look more festive, top the ham steak with broiled orange slices. Just lay 1/2-inch slices on a greased sheet pan, sprinkle with a touch of sugar and broil until lightly brown.