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Published: Tuesday, 6/24/2014 - Updated: 1 year ago

Dinner Tonight: Grilled Ham Steak with Charred Blood Oranges

“A ham steak may be one of the most underutilized and underappreciated options for the grill — or dinner, for that matter,” writes Donald Link in Down South.

Grilled Ham Steak with Charred Blood Oranges

Slightly adapted from Donald Link‘‍s Down South: Bourbon, Pork, Gulf Shrimp & Second Helpings of Everything, published by Clarkson Potter.

  • 1 pound ham steak (1/2 to 3/4 inch thick)
  • 1 teaspoon vegetable oil
  • 1½ teaspoons your favorite dry rub
  • 2 teaspoons sugar
  • 1 large blood orange or navel orange

Heat your grill to medium. Evenly coat the ham steak with the oil and seasoning rub. Sear the steak until it’‍s well charred, about 5 minutes on each side.

Meanwhile, put the sugar on a small plate, slice the orange in half, and dip each half, cut-side down, into the sugar to coat. Grill the orange halves alongside the ham, cut-side down, until they char and begin to caramelize, 5 to 10 minutes.

Transfer the ham steak to a platter and rub it with the charred orange halves while squeezing out the juice from each half.

Yield: 1 or 2 servings.

Source: Donald Link.

Have a recipe that is fast and healthy? Send it to food@theblade or Dinner Tonight, The Blade, 541 N. Superior St., Toledo, OH 43660.

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