Caramel glazed ham steak with crunchy noodle salad

A modern twist on Christmas ham

Shopping list:

  • 2  x 1.5cm thick slices of leg ham
  • 1 cup caster sugar
  • ¾ cup water
  • ¼ cup chopped red cabbage
  • ¼ cup shredded cabbage
  • ¼ cup crunchy Asian noodles
  • ¼ cup bean shoots
  • 1 teaspoon fish sauce
  • ¼ teaspoon sesame oil
  • ¼ cup coriander leaves picked
  • 1 teaspoon soy sauce
  • 1 x lime
  • salt, pepper to taste

  • Step 1

    To make the salad dressing, in a small bowl or jug combine the fish sauce, soy sauce, sesame oil and 1 teaspoon of the caster sugar. Combine well.

  • Step 2

    Place the carrot, cabbage, noodles, bean shoots and coriander in a medium bowl. Pour over the dressing and combine well.

  • Step 3

    To make the caramel, place a medium heavy based saucepan over medium/high heat. Add the sugar and keeping a very close eye, wait until the sugar turns to liquid and becomes a rich dark brown. Do not stir and be careful not to burn the caramel.

  • Step 4

    Remove from the heat and plunge saucepan into a sink of cold water to stop the cooking.

  • Step 5

    Add the rest of the water, stir and allow the vigorous bubbling to subside. Return to the stove and heat through whilst stirring until the water is combined.

  • Step 6

    To cook the steaks, preheat a frypan over medium heat. Add a little oil to the pan and cook on each side for 2-3 minutes without turning.

  • Step 7

    Remove from the heat and using a pastry brush, spread the caramel evenly over the steak.

  • Step 8

    To Serve: slice the ham lengthways, as desired. Place a handful of the salad in a bowl, squeeze over the lime juice. Top with the ham steaks and a sprig of coriander leaves, season and serve.


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