Sticky Brown Sugar Ham and Potato Skillet

• 1 1/2 pounds baby potatoes, halved
• 1 pound ham steak, cubed
• 1/2 cup brown sugar
• 1/4 cup butter
• 2 tablespoons Dijon mustard
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• 1/4 cup chicken broth
• Fresh parsley, chopped for garnish

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Add potatoes, season with salt and pepper, and cook until golden, about 10 minutes.
3. 3 Push potatoes to the side and add ham cubes, cooking until browned.
4. 4 In a small bowl, mix brown sugar, Dijon mustard, smoked paprika, and garlic powder.
5. 5 Pour the mixture over the potatoes and ham, stirring to coat.
6. 6 Add chicken broth to the skillet, cover, and cook for 15 minutes.
7. 7 Stir occasionally to ensure potatoes and ham are coated with the glaze.
8. 8 Garnish with fresh parsley before serving.

Equipment

• Large skillet with lid

Variations

• Add diced apples for a fruity twist.
• Include a splash of bourbon for an adult flavor kick.

Substitutions

• Substitute honey for brown sugar for a lighter glaze.
• Use turkey ham for a leaner option.

Pairings

• Pairs well with a crisp lager or a glass of Chardonnay.

Nutrition

Tips

• For extra crispy potatoes, don't crowd the skillet and ensure the heat is consistent.
• If you prefer a thicker glaze, cook uncovered for an additional 5 minutes.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until warmed through.

Freezing: Freezes well for up to 2 months. Thaw overnight in the refrigerator and reheat in a skillet.

Serving Suggestions

• Serve with a side of sautéed green beans or a fresh garden salad.

FAQ