“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.