Grilled Ham Steak with Peppered Peach Glaze
Vicki Butts (lazyme)
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1/4 cpeach preserves (i've also used apricot)
1 Tbspfresh ginger, peeled and minced
1 Tbspfresh lime juice
2 tspcoarse-grained dijon mustard
1/2 tspgrated lime peel
1boneless ham steak, about 1/2-inch thick, (8- 1/2to 10-ounces)
1/2 tspcoarsely ground pepper
How to Make Grilled Ham Steak with Peppered Peach Glaze
- Prepare barbecue (medium-high heat).
- Combine preserves, ginger lime juice, mustard and lime peel in heavy small saucepan. Stir over low heat until preserves melt.
- Sprinkle both sides of ham with pepper; press lightly so that pepper adheres. Brush ham with some of peach glaze.
- Grill ham until heated through, lightly browned and beginning to crisp at edges, brushing occasionally with more glaze, about 3 minutes per side. Cut ham in half. Transfer to plates. Brush with any remaining glaze and serve.