August 04, 2006
Spicy Peach Glazed Ham Steak - Carnival of the Grill #1
My friend Adam at Men In Aprons started up a great blog carnival -- the "Carnival of the Grill" which has no specific theme this first time around, other than, well, using the grill!
The deadline for the first roundup is August 14th -- so get crackin'. Thanks to Adam for hosting and creating a much needed blogging event!
All righty. I improvised A LOT from the original recipe. It turned out wonderful and I imagine if I had followed the recipe it would have been even more tasty. Sometimes though, you just have to make due with what you have in your fridge. So that is precisely what I did.
This is another great recipe from Bobby Flay's cookbook, Boy Gets Grill.
Spicy Peach Glazed Ham Steak
Serves 4; can be doubled for 6 to 8 (no need to double the glaze)
1 cup peach preserves (I used mashed peaches mixed with spicy jam instead -- this is why I have chunky pieces of peaches in the pics above)
1/4 cup pure maple syrup
3 Tbsp. orange juice, preferable fresh
1 Tbsp. ancho chile powder (I omitted since I thought it might clash with the spicy jam I used)
Salt and coarsely ground black pepper
1 (1 1/2-pound) ham steak, cut 2 inches thick (I used 2 thin ham steaks)
Stir the preserves, syrup, orange juice, and the ancho powder together in a medium bowl. Season to taste with salt and pepper; you want the mixture to be pretty peppery.
Heat your grill to high. (I used charcoal instead)
Place the ham on the grill, close the cover, reduce the heat to medium, and grill for 8 to 10 minutes on each side, basting with he glaze every few minutes.
When the ham is heating through and nicely glazed, remove it to a platter, brush once more with the glaze, and let rest for 5 minutes. Cut into 1/2" slices and serve immediately.