1 (15 oz.) can pumpkin puree, canned
1 1/2 cups apple cider, fresh
1 cup chicken broth, low sodium
1/4 tsp. cloves, ground
1/4 tsp. nutmeg, ground
1/4 tsp. ginger, ground
3/4 cup all-purpose flour
1/2 tsp. sage, ground
1/2 tsp. coarse ground black pepper
3 large eggs
1 Tbsp. whole milk
1 cup Hammons Black Walnuts, finely chopped
1/4 cup panko breadcrumbs, unseasoned
1 (1.25 lbs.) boneless ham steak, fully cooked, hickory smoked
Pre-heat oven to 375 degrees F.
Prepare pumpkin-cider sauce. Place the pumpkin puree, apple cider, chicken broth and spices in a bowl and whisk to evenly combine then gently warm in the microwave. Reserve warm.
Slice the whole ham steak into 4 equal pieces, trimming off any fat on the steaks. Pat the steaks dry with a paper towel to help the breading adhere.
Prepare the breading ingredients. Evenly combine the flour, sage and black pepper and place in a shallow dish. Evenly combine the black walnuts and panko breadcrumbs and place in a shallow dish. Dip a ham steak into the seasoned flour shaking off any excess, then into the eggs allowing any excess egg to drip off, then lastly into the black walnut/panko mix lightly pressing the mixture into the ham steak to evenly coat all sides.
Transfer the coated ham steaks onto a baking pan, fitted with a wire rack. Bake for approximately 25-30 minutes. The ham steak should have an even golden brown color, crispy/crunchy outside texture and tender/juicy inside. The breading should not be dark in color.
Serve warm with the pumpkin-cider sauce.