2 pound slab of cooked ham (preferably
canned picnic ham or vacuum-packed ham steak)
Method :
In a large skillet, combine the
juice, mustard, brown sugar, and cloves, if using.
Heat over medium heat until the
liquid starts to bubble.
Add the ham to the skillet and
turn it over so both sides are coated.
Cook for 6-8 minutes, turning once
or twice, until the glaze reduces and coats the ham, and the ham is
heated through.
Serves 4
Note :
In the interest of flavor, canned picnic
hams can be baked, their surfaces glazed and scored with a diamond
pattern. It's not because they're raw - they come fully cooked - but
because it tastes better to heat the ham through and glaze it. You can
achieve that same flavor, however, in a few minutes on top of the stove,
by heating the ham slices in a sauce until it reduces to a glaze.
To serve 4, use a thick slice off a whole
large canned picnic ham, or buy one of those thick ham steaks, 1.5 to 2
pounds, which come in vacuum packs. Serve with mashed potatoes and green
peas.