1 navel orange
1 lg. ready to eat ham stock, 3/4 inch thick
2 tbsp. oil, divided
1/3 c. peeled and minced onion
1/2 c. beef bouillon (or 3 tbsp. water, 1 tbsp. soy sauce, and 1/4 c. white wine)
1 tsp. cornstarch
1 tsp. prepared mustard
Pinch powdered ginger or clove
2 tbsp. marmalade or corn syrup

Peel orange, removing all white pith, and slip knife between membranes to release selections. Trim extra fat from ham steak and slit edges to prevent curling. Heat 1 tablespoon oil in skillet; brown ham on both sides. Remove ham, Clean skillet. Heat remaining oil; add onion and brown lightly. Stir cold bouillon with cornstarch; add to skillet and stir until it comes to a boil, turns clear and thickens.

Stir in mustard, ginger or clove, and marmalade. Add ham; heat through basting with sauce, about 10 minutes. Place ham on broiling platter or serving plate. Add orange sections to sauce, heat and spoon over ham. If desired place under broiler 5 minutes to glaze. Serves about 3.

Rice in orange cups: Cut tops from oranges, cut out flesh for other use. Cut very thin slice from bottom of each shell to stand evenly. Cook 2 cups seasoned rice; add candied cranberries. Fill shells.