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Grilled Ham Steak with Blood Orange, Green Chile, Dandelion Greens and Hazelnuts
PORK FOODSERVICE25Ingredients
40Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 10 lb. ham steaks bone-in (¼-in. cut)
- 1 1/2 qt. ham steak marinade
- 1 qt. glaze
- 1 cup chile vinaigrette (Green)
- salt (To taste)
- 10 lemon (zested and juiced)
- 1 cup sugar
- 1 cup shallots (shaved)
- 1 1/2 cups fish sauce
- 1 cup chile de arbol (burnt, powder)
- 1 pt. honey
- 2 jalapeno chilies (stemmed and chopped)
- 1 pt. cider vinegar
- 2 qt. pork stock
- 3 jalapeno chilies (grilled and stemmed)
- 1 1/2 cups cider vinegar
- 2/3 cup sugar
- 1 cup dashi (shiro)
- 1 cup olive oil
- salt (To taste)
- 1/2 shallots (minced)
- 1 cup hazelnuts (toasted and skinned)
- 1 bunch dandelion greens
- 1 1/2 cups blood orange (supremes)
- salt (To taste)
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Directions
- 1. For the Ham Steak Marinade: Combine ingredients and marinate ham steaks overnight
- 2. For the Ham Glaze: Place honey and jalapeños in a pot over medium heat and simmer for 5 minutes until honey caramelizes. Stop caramelization by adding cider vinegar, then add pork stock and reduce by two-thirds
- 3. For the Ham Steaks: Remove ham steaks from marinade, pat-dry and season with salt. Grill on both sides, then dunk into Ham Glaze and return to grill to caramelize the Ham Glaze and cook pork to medium
- 4. For the Green Chile Vinaigrette: Blend all ingredients except shallots until homogenized. Fold in minced shallots
- 5. For the Dandelion Salad: In mixing bowl, toss ingreidents with Green Chile Vinaigrette until coated; season with salt to taste 6.To serve: Slice pork into bite-sized pieces and place on bottom of plate, top with Dandelion Salad
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