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Broiled Ham Steak with a Sweet & Spicy Rosemary Glaze

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Serves 2

  • by from Fine Cooking
    Issue 59

  • 3/4 to 1 lb. ham steak, 1/2 to 3/4 inch thick
  • 1/3 cup orange marmalade
  • 1 Tbs. cider vinegar
  • 1-1/2 tsp. chopped fresh rosemary
  • 1/2 tsp. dry mustard
  • 1/2 tsp. soy sauce
  • Pinch crushed red chile flakes

Arrange an oven rack so a broiler pan will be able to sit 2 to 3 inches away from the element and heat the broiler on high (or prepare a hot charcoal or gas grill fire).

Pat the ham steak dry with paper towels and set on the broiler pan (or on a plate for transferring to the grill). In a small saucepan, combine the marmalade, vinegar, rosemary, mustard, soy sauce, and chile flakes. Bring to a simmer over medium heat and cook, whisking to combine, for 2 to 3 minutes. Keep warm. Brush one side of the ham with the glaze and broil (or grill) until the glaze is bubbling and browned, 4 to 5 minutes. Flip, brush on the remaining glaze, and cook the other side for another 4 to 5 minutes. Serve immediately.

nutrition information (per serving):
Calories (kcal): 340; Fat (g): fat g 8; Fat Calories (kcal): 70; Saturated Fat (g): sat fat g 2; Protein (g): protein g 34; Monounsaturated Fat (g): 4; Carbohydrates (g): carbs g 36; Polyunsaturated Fat (g): 1; Sodium (mg): sodium mg 2260; Cholesterol (mg): cholesterol mg 75; Fiber (g): fiber g 0;

Photo: Scott Phillips

This is actually really good, and SO simple. I often have a ham in the freezer for a quick family meal, and this sauce jazzes it up. My picky 5-year-old loved it, and so did my husband (and he is scarred from too much orange-juice-and-pork-chops as a child, so he was concerned). The sauce is a lot like the rosemary chicken thighs from #87, although it's not quite as sharp here. Advice: even if you're an eco-freak like me, put foil inside the broil pan - the sugary sauce made a BIG mess that someone is going to need to scrub tomorrow.

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