Anda Bhurji, Ham Steak with Brown Sugar Glaze and Home Fries

Ingredients

• 4 piece Ham Steak (fully cooked, about 1-inch thick and 8 oz each)
• 2 tbsp Unsalted Butter
• 0.5 cup Light Brown Sugar (packed)
• 0.25 cup Pineapple Juice
• 1 tbsp Dijon Mustard
• 1 tbsp Worcestershire Sauce
• 0.25 tsp Black Pepper (ground)
• 0.125 tsp Ground Cloves (a small pinch)

Instructions

1. 1

   Prepare the Ham: Pat the ham steaks completely dry with paper towels. This is a crucial step to ensure they get a beautiful, flavorful sear in the pan.

2. 2

   Sear the Ham Steaks: In a large skillet (12-inch recommended) over medium-high heat, melt 1 tablespoon of butter. Once it's foaming, add two ham steaks, ensuring not to overcrowd the pan. Sear for 2-3 minutes per side until nicely browned. Remove the steaks to a plate. Repeat with the remaining 1 tablespoon of butter and the other two ham steaks.

3. 3

   Create the Glaze: Reduce the heat to medium. In the same skillet, add the packed brown sugar, pineapple juice, Dijon mustard, Worcestershire sauce, black pepper, and ground cloves. Whisk continuously, scraping up any flavorful browned bits from the bottom of the pan. Bring the mixture to a gentle simmer.

4. 4

   Thicken and Glaze: Continue to simmer the glaze for 2-3 minutes, stirring often, until the sugar is fully dissolved and the sauce has thickened enough to coat the back of a spoon. Return the seared ham steaks and any accumulated juices back to the skillet. Spoon the glaze over the steaks, turning them to coat all sides evenly. Let them warm through for about 1-2 minutes.

5. 5

   Serve: Transfer the glazed ham steaks to serving plates. Spoon any remaining glaze from the skillet over the top and serve immediately.

Ingredients

• 2 lb Russet Potatoes (About 4 medium potatoes)
• 1 tbsp Salt (For boiling water)
• 4 tbsp Vegetable Oil (Or another high-smoke point oil like canola or avocado oil)
• 1 large Yellow Onion (Chopped)
• 1 medium Green Bell Pepper (Chopped)
• 1 tsp Paprika (Use sweet or smoked paprika)
• 0.5 tsp Garlic Powder
• 0.5 tsp Black Pepper (Freshly ground)
• 2 tbsp Fresh Parsley (Chopped, for garnish)

Instructions

1. 1

   Prepare and Par-boil Potatoes

   • Peel the potatoes and cut them into uniform 3/4-inch cubes.
   • Place the cubed potatoes in a large pot and cover with cold water by at least one inch. Add 1 tablespoon of salt.
   • Bring to a rolling boil over high heat, then immediately reduce the heat to a simmer. Cook for 10-12 minutes until they are just fork-tender but still hold their shape.
   • Drain the potatoes thoroughly in a colander. Let them sit for 5-10 minutes to allow excess steam and moisture to evaporate. This step is crucial for crispy results.
2. 2

   Sauté Onions and Peppers

   • While the potatoes are drying, heat the vegetable oil in a large 12-inch cast-iron skillet or heavy-bottomed pan over medium-high heat until it shimmers.
   • Add the chopped onion and green bell pepper. Sauté for 5-7 minutes, stirring occasionally, until they soften and begin to brown at the edges.
   • Remove the onions and peppers from the skillet with a slotted spoon and set them aside on a plate.
3. 3

   Fry the Potatoes

   • Add the dried, par-boiled potatoes to the hot skillet, ensuring they are in a single layer. Do not overcrowd the pan; work in batches if necessary.