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Maple-Peach-Glazed Ham Steak
Bobby Flay, Mesa
Grill, Bolo
(From Bobby Flay’s Boy Gets Grill;
Scribner)
Serves 6
1 cup peach preserves
1⁄4 cup pure maple syrup
1 tablespoon ancho-chile powder
3 tablespoons freshly squeezed orange juice
Salt and coarsely ground black pepper
4 1⁄2-inch-thick smoked ham steaks, or 1 piece
of smoked ham, cut 2 inches thick, preferably bone
in
Stir together the preserves, maple syrup, ancho-chile powder,
and orange juice in a medium bowl. Season to taste with salt
and a lot of pepper.
Light the charcoal, or set a gas grill on medium, and cook
the ham steaks for 4 to 5 minutes on each side (the thicker
piece of ham will take 8 to 10 minutes), basting with the
chile-peach glaze every few minutes; take care not to burn
the glaze. Remove to a platter, brush once more with the glaze,
and let rest for 5 minutes. Serve immediately with the scrambled
eggs. (If using large ham, slice.)
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