…between Gosling’s Ginger Beer and ham steak.
Janet and I grew up in the generation and location where dinner often included a ham steak that had been simmered in Dr. Pepper until the steak was caramelized at the edges and the soda(pop) had been reduced to a savory syrup. So fast forward to 2014 and jump shift from Texas to the edge of the Atlantic, and now we use Gosling’s Ginger Beer (regular, not diet — bad food chemistry and won’t caramelize) the same way. We called it “dark and hammy.”
- Select a real ham steak preferably with no water added.
- Pour Goslings in a non stick skillet and place the knife-pierced (~10x) ham in the pan.
- Let sit for a half hour, then light up the fire and set it to medium or medium low — just bubbly,.
- Simmer for 30 minutes, then flip and simmer for another 30.
- Sauce is very good on vegetables. But two cans and longer simmer time may be required to have enough to drizzle over both ham and veggies.