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April 15, 2010 / Sarah

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

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