Peach-Glazed Ham Steak

[fitfool]

My meat CSA this month included two pork ham steaks. I made this recipe twice since it was so fast and easy to put together that I was reluctant to look for another way to cook up a ham steak. Anyone want to recommend a favorite ham steak recipe to try next time I get this cut of meat?









The ham steaks had a big ring of fat along the edges that we trimmed off. I fried up a few smaller pieces of fat over medium low heat to render some of the fat out and used that to cook the ham steaks. I ate some of the pieces of fat and they tasted great (though I assume that's not good for you so I didn't eat too many pieces). Is there anything else I could do with that fat?

Peach-glazed Ham Steak
1/4 cup peach chutney (can use apricot jam instead)
2 teaspoons Dijon mustard
2 teaspoons white vinegar (was supposed to be cider vinegar but I didn't have any)

1. Mix chutney, mustard, and vinegar together.
   
   
2. Trimm fat from pork steak.
   
   
3. Spread the sauce on one side of the pork and then place into heated pan, sauce side down.
   
   
4. Spread sauce on other side.
   
   
5. After 3 minutes, flip.
   
   
6. Cook another 3 minutes until just cooked all the way through.
   

Notes:

Adapted this recipe from http://www.foodreference.com/html/grilled-ham-stk.html

We had substituted in peach chutney instead of jam since that's what we had in the house and because Brian's not a big fan of overly sweet things.

I also added some nectarine slices to the pan and let them cook along with the pork steak. This was a big hunk of meat about an inch thick that took up almost the entire pan so 3 minutes per side wasn't quite enough time and I had to throw it back in the pan for a few more minutes to finish cooking through.



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