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Ham Steaks with a Citrus Sauce

Jamie Purviance

Fuel Type:
  • People

    Serves 6

  • Prep Time

    25 min.

  • Grilling Time

    6 to 8 min.

Ingredients
Instructions

the Ingredients

20151023095408 Row Pork 16

Sauce

  • Completed step 80 milliliters extra-virgin olive oil
  • Completed step 8 grams finely chopped fresh Italian parsley leaves and tender stems
  • Completed step 40 grams finely chopped red onion
  • Completed step Finely grated zest of 1 large orange
  • Completed step 60 milliliters fresh orange juice
  • Completed step 2 tablespoons fresh lime juice
  • Completed step 1 teaspoon minced garlic
  • Completed step ¾ teaspoon kosher salt
  • Completed step ½ teaspoon freshly ground black pepper
 
  • Completed step 1 tablespoon orange marmalade
  • Completed step 1 tablespoon fresh orange juice
  • Completed step 1 tablespoon balsamic vinegar
  • Completed step 2 biftecks de jambon avec l’os, chacun d’environ 1 livre et une épaisseur de ¾ po
  • Completed step ¼ teaspoon freshly ground black pepper
  • Completed step 1 orange, cut into wedges (optional)

Instructions

  • Prepare the grill for direct cooking over medium-high heat (200° to 260°C). 
    Prepare the grill for cooking over medium-high heat (230°C).. 
  • In a medium, nonreactive bowl combine the sauce ingredients.
  • In a small saucepan combine the marmalade, orange juice, and vinegar. Cook over low heat on the stove just until the mixture thins slightly.
  • Blot the ham steaks dry with paper towels. Brush both sides of each ham steak with the marmalade mixture and season one side evenly with the pepper.
  • Brush the cooking grates clean. Grill the ham steaks over direct medium-high heat, with the lid closed, until they are nicely marked and crispy around the edges, 6 to 8 minutes, turning once. Remove from the grill and cut into individual portions. Serve warm with the sauce and orange wedges, if desired.
    Brush the cooking grates clean. Grill the ham steaks over medium-high heat, with the lid closed, until they are nicely marked and crispy around the edges, 6 to 8 minutes, turning once. Remove from the grill and cut into individual portions. Serve warm with the sauce and orange wedges, if desired.

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