Skip to content

Robert St. John

Restaurateur, author, enthusiastic traveler, & world-class eater.

Orange County Ham

Ingredients

2 Tbl Unsalted Butter

1 1/2 lbs Country Ham, sliced 1/8-1/4” thick

1/4 cup Orange Juice, freshly squeezed

2 Tbl Orange Marmalade

1/4 cup Pure Maple Syrup

1 1/2 tsp Black Pepper, freshly ground

Instructions

Place a large heavy duty skillet over medium-high heat. Melt half of the butter and just as it begins to brown, place the ham slices in the skillet. Brown each side and place ham on a baking sheet. Repeat this process to brown the remaining ham.

Lower the heat and place the orange juice, marmalade and maple syrup in the ham skillet. Cook for 4-5 minutes, stirring often to prevent burning. Add the ham back into the skillet along with the black pepper. Use a pair of tongs to move the ham and coat each slice with the glaze. When the ham is coated and hot, remove from the heat and serve immediately.

Yield:  6-8 servings

Recent Recipes

Breakfast Casserole Number 3

Preheat oven to 325 degrees. Brown sausage in a large skillet and drain most of the fat. Add vegetables, garlic…

Read more

Amalfi Lemon Cake

There's a particular kind of sunshine that only shows up in citrus form, and this Amalfi Lemon Cake has it in spades. Bright, moist, and unapologetically lemony, it walks the line between a proper dessert and something you'd be just as happy eating with your coffee on a Tuesday morning. The glaze soaks into the crumb while the cake's still warm, so every bite carries that little pucker of acidity balanced against real sweetness. It's simple enough for a weeknight and pretty enough for company.

Read more

Pecan Crusted Redfish

There's a certain kind of Southern kitchen wisdom that says you can't improve on a fresh Gulf redfish — and for the most part, that's true. But every now and then a dish comes along that doesn't so much improve the fish as it does pay proper respect to it, and this pecan-crusted redfish is one of those. It's a dish that works just as well for a Tuesday supper as it does for a table full of guests you're trying to impress — which, if you ask me, is the mark of a truly great recipe. Serve it simple, with rice or grits and something green on the side, and let the fish do the talking.

Read more