Leftover Christmas Ham Recipes
17 December 2020
Born Free - Barn Raised in Tasmania for superior taste
Maple Glazed Loin Steaks
Courtesy of Scottsdale Pork
Horseradish and Mustard Mayo
- ½cup whole egg mayo
- 2 tsp Dijon mustard
- 2 tsp horseradish
- Salt and pepper to taste
Roasted Veggies and Fruit
- 4 baby parsnip, peeled and halved lengthwise
- 2 firm red apples, sliced
- 2 small pears, quartered
- 4 stems fresh thyme
- 2 tbsp olive oil
- Salt and pepper to taste
Glazed Loin Steaks
- 1 tbsp olive oil
- Salt and pepper to taste
- 2 Scottsdale Loin Steaks
- 25gm butter
- 2 tbsp maple syrup
Make the mayo by placing all ingredients in small bowl and combine well. Chill until ready to serve.
Make the roasted veggies and fruit by preheating oven to 200C. Place all ingredients in a lined baking tray and toss to coat well. Bake for 20 minutes or until all have softened.
Meanwhile, cook the loin steaks by heating the oil on medium in a heavy based fry pan.
Cook the steaks to brown for 4-5 minutes on each side or until internal temperature reaches 63-65C depending on desired doneness. Remove the steaks and set aside. Drain the fat from the pan and return to a low heat, add the butter and syrup to heat through. Return the steaks to the pan to baste and coat with the syrup for a further 2 minutes. Remove the steaks, loosely cover with foil to rest. Continue to reduce syrup for another minute or two until sticky.
To serve, place the roasted veg and fruit on serving plates. Add the steaks and top with a drizzle of the syrup.
Serve with a side of the horseradish mayo and a fresh green leaf salad.
Tips:
This recipe is also delicious with any of your favourite roasted veg.
