Ham Steak Florentine
|Fresh spinach/Frozen chopped spinach||10 Ounce (1 Package)|
|Butter/Margarine||4 Tablespoon (1/2 Stick)|
|Fully cooked ham steak||1 Pound (About 1/2 Inch Thick)|
|Chicken broth||1⁄2 Cup (8 tbs)|
|Sour cream/Plain yogurt||1⁄2 Cup (8 tbs)|
|Ground nutmeg||1⁄2 Teaspoon|
|Black pepper||1⁄8 Teaspoon|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
1. Preheat the broiler. Trim the fresh spinach of coarse stems and blemished leaves, and wash it. Place the spinach in a 3- or 4-quart pot with just the water that clings to the leaves, and cook covered, for 5 minutes, or until just limp. If you are using frozen spinach, cook according to package directions, drain well, and press out as much liquid as you can. Set aside.
2. Heat 2 tablespoons of the butter in a heavy 12-inch skillet over moderately high heat until bubbly. Add the ham steak. Cook uncovered, for 3 minutes on each side, or until browned. Transfer to a 9"x 9"x 2" flameproof baking dish.
3. Add the chicken broth to the skillet, and cook stirring, for 3 minutes, or until 2 tablespoons of broth remain. Reduce the heat to moderate, add the sour cream, and heat through but do not boil—about 2 minutes. Add the spinach, nutmeg, salt, pepper, and the remaining butter. Heat, stirring, for 1 minute.
4. Spread the spinach mixture over the ham steak and sprinkle with the cheese. Broil 3 inches from the heat for 2 or 3 minutes, or until the cheese is browned and bubbly. Serve with rice and Sauteed Green Peppers.