Grilled Ham Steak
Grilled Ham Steak with Summer Peach Salad
For the Ham:
- 2 Ham Steaks
- ½ cup peach preserves
- 2 tablespoons of bourbon or orange juice
- ½ teaspoon ground ginger
- 1 teaspoon worcestershire sauce
- Juice & zest of half a lemon
- 1 teaspoon stone ground mustard
For the salad:
- 1 peach pitted and sliced
- 2 cups of loosely packed arugula
- ½ a head cup of raddicio chopped
- 1 tablespoon each of fresh mint and chives chopped
- 2 tablespoon shelled pistachios roughly chopped
- Half a red chile finely sliced
- 3 tablespoons goat cheese
- 2 tablespoons extra virgin olive oil
- Juice of half a lemon
- ¼ teaspoon kosher salt
- Couple cracks of black pepper
For the ham steaks, make the glaze by combining the peach preserves and next 5 ingredients in a medium size pot set over medium heat. Bring to a bare simmer and allow to bubble for 5 minutes, stirring a few times. Remove from heat and set aside.
Pre-heat gas or charcoal grill to medium-high (375 to 425 degrees F) and make sure the grill grates are clean. Place the ham steaks on the grill and cook for 3-5 minutes or until nice char marks appear, flip and repeat on the second side. Brush some glaze on both sides of the ham steak and cook for 1-2 minutes per side so the glaze can caramelize and get sticky. Remove from heat. The ham steaks are ready when the internal temperature reaches 140 degrees F.
Meanwhile, make the salad by combining the arugula and next 4 ingredients in a large bowl along with the salt and pepper. Add the olive oil, lemon juice, and mix well. Serve the salad on a platter and place pieces of goat cheese and sliced peaches on top. Served ham steaks with salad and enjoy!
NOTE: Only half of the glaze is used in the recipe, the rest can be reserved as a dipping sauce.