Broiled or Grilled Ham Steak with Orange Molasses Glaze
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Thursday, 10-14-10
Broiled or Grilled Ham Steak with Orange Molasses Glaze
- 1 ham steak fully cooked 3.4 to 1-inch-thick ham steak (1 1/2 - 2 lbs)
- 1.24 cups finely minced onions
- 2 tbsps finely minced garlic
- 1 tbsp cracked peppercorns
- 1/2 cups balsamic vinegar
- 2 cups fresh orange juice
- 1 tbsp grated orange zest
- 1/2 cups light or dark molasses
- 1 tbsp coriander seeds, crushed (toasted, if desired)
- 1/4 cups yellow mustard seeds
- 1 tsp Salt
1. Heat 1 tbsp olive oil in medium saucepan over medium heat.
2. Add onions and garlic, and cook, stirring, until just beginning to color.
3. Stir in peppercorns, balsamic vinegar, orange juice, orange zest, molasses, coriander seeds, mustard seed, and salt, and bring to a boil.
4. Reduced the heat and simmer, uncovered, until the glaze is slightly thickened, 10 to 15 minutes. Let cool to room temperature. The glaze will keep, covered and refrigerated, for 3 to 4 days.
5. Place the ham in a baking dish and spread with the glaze. Bake, uncovered, until heated through and nicely browned on top, about 20 minutes. Remove the steak to a platter with any accumulated juices.
Source: Joy of Cooking, Simon & Schuster, Inc. 1997
