It's a Keeper: Maple Ham with Spicy Creamed Spinach

Maple Ham with Spicy Creamed Spinach is yet another recipe that my photographic skills are just not up to par. Hey, I did my best, people. Don't let my crappy photography stop you from making this simple, easy, and a bit out of the ordinary (at least for us) recipe.  Although, the picture on Rach's website isn't that outstanding either, so maybe I shouldn't sell my self short....

In any case, the short list of ingredients in the recipe below is just one indication of how easy this recipe it s to make.  Plus, you'll get some oh-so-healthy for you spinach (mixed in with some not-so-healthy cream cheese, but whatever).  Here's the recipe with my comments in brackets:

1 pound spinach
4 ounces cream cheese [I went for the full fat stuff because it's going into spinach, which in my mind makes it okay.]
4 ounces pepper Jack cheese, shredded
Salt and pepper
2 tablespoons butter
One 24-ounce ham steak, cut into 4 portions
2 tablespoons maple syrup [Get the real stuff, it is worth every stinking dime.]

Fill a large skillet with enough water to reach a depth of 1 inch and bring to a boil. Add the spinach and cook until wilted, 3 to 4 minutes. Drain in a colander, pressing to remove any excess moisture. Return to the pan and stir in the cream cheese and pepper jack cheese. Cook, stirring, over medium heat until the cheese is melted. Season with salt and pepper and cover to keep warm.

In a large nonstick skillet, melt the butter over medium heat. Add the ham and cook until browned, 2 to 3 minutes on each side. Drizzle with the maple syrup and turn to coat. Serve with the creamed spinach.

1 comment:

  1. Great stuff! I keep learning new things every time I come back to your blog.


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