- 1 1/2 cups fresh or frozen cranberries
- 1/2 cup sugar
- 2 teaspoons cider vinegar
- 1 teaspoon grated orange zest
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter
- 1 fully cooked ham steak (about 1 1/4 lbs.)
- 2 tablespoons Dijon mustard
- calories 347
- fat 12 g
- satfat 6 g
- protein 28 g
- carbohydrate 31 g
- fiber 2 g
- cholesterol 79 mg
- sodium 2128 mg
How to Make It
Combine cranberries, 1/2 cup water, sugar, vinegar, zest and salt in a large pan. Bring to a boil. Reduce heat to medium-low; simmer until berries have burst, about 10 minutes. Strain into a large bowl, pressing against solids to extract as much liquid as possible (you should have about 2/3 cup). Discard solids.
Melt butter over medium-high heat in a skillet large enough to hold ham flat. Pat ham dry and cook until lightly browned, about 5 minutes per side. Transfer to a large plate and pour off all but 1 Tbsp. liquid in skillet.
Pour strained cranberry mixture into skillet, add 1 Tbsp. water and stir over low heat until smooth, scraping up any browned bits from bottom of skillet. Whisk in mustard. Return ham to skillet and turn a few times to coat and warm through. Transfer to a platter and drizzle with any extra glaze. Serve warm.