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Topic: Ginger-Mustard Ham with Steamed Broccoli & Jasmine Rice  (Read 1081 times)
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Mistress Jennie
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« on: January 12, 2011 12:16:58 PM »

I've been following along on the Five-Dollar-Dinner Cookalong lately.  (Husband just quit his rather terrible job, so I'm supporting us both and trying to be extra creative and frugal with our grocery budget, while still serving healthy meals.  Thank goodness for Aldi!)  Here's one of my favorites so far.

Ginger-Mustard Ham with Steamed Broccoli & Jasmine Rice

1 ham steak                        2.10 (@ Aldi)
1/2 can ginger ale               .25 (Free for me - left by my friends)
3-5 T Brown sugar              .20
2-3 T Spicy Mustard            .20
Grated frozen ginger           .05
Dash of sesame oil             .05
Sprinkle of ground ginger    .05
Sprinkle of cloves               .05
Sprinkle of allspice             .05
1 crown of broccoli             1.00
1 cup jasmine rice              .75   (cheaper if you use white rice)     

Total:                                4.75

Here's the recipe:
Place the ham steak in a large baking dish.  Squeeze on some dollops of mustard, then sprinkle on the brown sugar.  Use the back of a spoon to smear it around on the steak, forming a paste.  If its too dry, add more mustard.  Too liquidy, add more sugar.  You want a nice even coating over the whole steak.  Next sprinkle on the ground ginger, cloves & allspice.  (I had tons of spices left over from holiday baking, so I'm trying to use them up before they loose their flavor.) 

Grate on a little fresh ginger.  (I keep a ginger root in my freezer, and just grate some of it on while frozen.  And just FYI a piece of whole ginger will last just about forever in there.)  Pour the ginger ale into the pan, around the edges of the ham steak.  You want it to come about halfway or so up the side of the steak.  About 1/4"-1/2" deep.  Add on a dash of sesame oil for fragrance while cooking.

Bake at 350 for about 40 minutes, or until the ginger ale is mostly simmered away.  Meanwhile, steam a cup of rice and a crown of broccoli.  I actually grated a little ginger onto my broccoli too, just before steaming.  I used Jasmine rice, because it's what I had on hand, but you could also use white or brown rice too.


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