Ham Steaks with Cranberry Stuffing

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Preparation info

  • 6

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • ½ cup raw cranberries
  • 3 slices of day-old bread
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 teaspoon grated orange rind
  • ¼ teaspoon poultry seasoning
  • ¼ cup chopped celery
  • 1 tablespoon chopped parsley
  • 2 ready-to-eat ham steaks (about
  • pounds each)
  • ¼ cup salad oil
  • ¼ teaspoon freshly ground black pepper


  1. Preheat oven to moderate (350°F.).

  2. Chop the cranberries with a chopping knife, or put through a food chopper, or chop in an electric blender.

  3. Crumble the bread and toast it in the oven until golden. Add to the cranberries along with the sugar, salt, orange rind, poultry seasoning, celery and parsley; mix well.

  4. Trim most of the fat from the ham steaks. Brown them, one at a time, in the oil in a large skillet.

  5. Oil a baking dish about the same size as the ham steaks. Arrange one steak in it and sprinkle with half of the pepper. Spread the stuffing evenly over the ham steak and cover with the second steak. Sprinkle with remainder of pepper.

  6. Cover the baking dish. Bake the stuffed ham in the oven for about one hour.

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