National Glazed Ham Day
Grilled Ham Steak with Peppered Apricot Glaze
Adapted from Bon Appetit
1/4 cup apricot preserves
1 tablespoon peeled and grated fresh ginger
1 tablespoon fresh lime juice
2 teaspoons coarse-grained Dijon mustard
1/2 teaspoon grated lemon peel
1 8-to 10-ounce boneless ham steak (about 1/2 inch thick)
1/2 teaspoon coarsely ground pepper
- Heat a grill pan over high heat. Combine preserves, ginger lime juice, mustard and lime peel in heavy small saucepan. Stir over low heat until preserves melt. Sprinkle both sides of ham with pepper; press lightly so that pepper adheres. Brush ham with some of peach glaze.
- Grill ham until heated through, lightly browned and beginning to crisp at edges, brushing occasionally with more glaze, about 3 minutes per side. Transfer ham to plates and brush with any remaining glaze and serve.