How to make it

  • Over moderately high heat, melt 2 Tbsp butter. Add ham steaks and sauté until lightly browned. Transfer to plate and set aside.
  • Blot pineapples as dry as possible.
  • Add remaining 2 Tbsp butter to pan. Add pineapple and sauté until edges begin to caramelize (about 4 to 5 minutes).
  • Remove and reserve the pineapple.
  • Add orange and pineapple juices to pan and reduce by ½ (about 5 to 6 minutes).
  • Whisk in dijon and whole-grain mustards.
  • Transfer ham steaks back into pan. Add caramelized pineapple chunks and toss.
  • Heat thoroughly and season to taste.

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