Ham Steaks

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I didn't like this recipe, but I tried it a second time and made some changes:
I substituted the ham for a combination of chicken legs and thighs, pearl onions, lardon, mushrooms, a medium onion, celery, carrots, garlic, thyme, and a bay leaf. I substituted the EVOO for salt, pepper, flour, butter, red wine, tomato paste, and chicken stock. I then made Alton Brown's Coq au Vin recipe. Now, THAT was so much better (and a little more time consuming.

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Well, this is not really a recipe, more like a simple heating method. I guess we'll have to look forward to Rachel's new show, "3-minute meals", where she simply plops food into a hot pan or skillet and heats it up.

Personally, I could cut that cooking time down to 30 seconds by nuking those steaks at power level 2. Good heavens...do you know how many recipes I could show the viewing audience in a 30-minute time span if I could only have my own show? Just imagine all the microwavable foods that could now be endorsed by Food Network!

By the way, why did she not specifically identify her olive oil as EVOO this time around? Is it OK to use trampy non-virgin olive oil instead? She really needs to be more precise and consistent.

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Hey Rachael Haters - This ham steak recipe is part of her Egg Pasta Frittata recipe & is to be served along with it. Don't be so quick to judge!

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I was very impressed with this recipe. I am newly married and was given ham steaks and I didn't know what to do with them. This was the easy solution to cooking these steaks; my husband and father loved the steaks. I love Rachael and Food Network, they have helped me in learning to cook.

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Sometimes one needs to remember that a simpler dish will enhance the side dishes. I was looking for the 'perfect' ham steak recipe when I found this and I appreciated the reminder that I have permission to keep it simple.

I am really surprised at the effort it took to pass judgement on one recipe. I pass up more recipes that do not appeal to me than those that do but don't feel complelled to lash out.

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I have to agree with the other reviewers. I think the reason it is so upsetting is because she makes an ENORMOUS amount of money and she doesn't even have to make up the recipes.

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If you don't like it, you don't have to do it again. Why do people have to be nasty to or about Rachel?

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What to do with that extra ham from Easter? Rachel Ray ham steaks are a must and are not that difficult to prepare. I did make a few modifications that I feel are needed to make this dish even better. Do not, I repeat do not cut the ham steaks in half. This could cause them to release some of the delicious juices. Also, just use olive oil instead of EVOO. The whole virgin thing is over rated.

I did not have any peas or carrots to accompany my ham steaks. Instead, I used some leftover bread which I toasted up and topped with some grape jelly. My large skillet was still hot, so I fried a couple of eggs just until the edges were crispy. A glass of New Zealand Sauvignon Blanc would be perfect with this dish, but I settled for coffee.

Rachel Ray should build a restaurant empire around her ham steak recipe.

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Rach has done it again elevating the lowly pig to soar with such simplicity and elegance. Who would think that ham fried in olive oil could be this good?
A complicated recipe best attempted by those who have advanced knowledge and experience. Dare we call this a mere recipe when it is more a philosophical statement worthy of serious debate about our Rachel's place in the halls of gastronomy?

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come on. This should have never made it on the show or the website.