Cran-Rice Pilaf and Ham Steak with Buttered Rum Gravy

{"handle":"cran-rice-pilaf-and-ham-steak-with-buttered-rum-gravy","title":"Cran-Rice Pilaf and Ham Steak with Buttered Rum Gravy","seoTitle":"Cran-Rice Pilaf and Ham Steak with Buttered Rum Gravy","ingredients":"

• 3 tablespoons butter, divided
• 1 handful (1/4 pound) broken spaghetti
• 1 cup white rice
• 1/2 cup (about a handful) dried sweetened cranberries
• 4-5 cups chicken stock (2-3 cups hot, 2 cups at room temp)
• 1 tablespoon extra virgin olive oil (EVOO)
• 2 ham steaks
• 2 tablespoons flour
• 2 cups chicken stock
• 2 tablespoons maple syrup
• 1/4 cup rum
• 1 pound sweet snap peas

","preparation":"

In a medium skillet over medium heat, melt 1 tablespoon of butter. Add the spaghetti and rice, and toast until golden brown, about 5 minutes.\n\nAdd in the dried cranberries, season with salt and ground black pepper and cover with the 2-3 cups of hot chicken stock. Stir once, cover and cook until tender, about 15-18 minutes.\n\nWhile the rice is cooking, place a large skillet over medium-high heat with 1 turn of the pan of EVOO. When the pan is hot, add the ham steaks to the skillet and cook until brown, about 2 minutes per side.\n\nWhile the ham steaks are cooking, melt remaining 2 tablespoons butter in a high-sided, medium skillet over medium-high heat. Add flour to the butter, cook for 1 minute then whisk in remaining 2 cups chicken stock and maple syrup. Add in rum and light. Let the fire burn off and cook until thick, about 2 minutes.

Serve gravy over ham steak and rice with a veggie like steamed sweet snap peas on the side.

","tags":"brunch,dinner,fruit,lunch,pasta,pork,Rachael Ray Show,sauté,simmer,vegetables","publishDate":"2008-12-09T08:00:00Z","status":"Publish","author":"rachael-ray","image":false}