½” - ¾” ham steak (I used Boars Head Black Forest)
Hot or Mild Habanero Pepper Jelly
Heat grill on high and then turn to low. Place ham on grill and cook for 3 minutes. Turn ham over and grill the other side for 3 minutes. Spread the pepper jelly on the ham and turn again to caramelize the jelly. Spread more on the other side and repeat. Remove from the grill and serve. I’m always a fan of serving over a bed of mixed greens with your favorite crumbled cheese (feta, gorgonzola or goat). Another idea would be to serve it over a bed of creamy risotto. This recipe was pulled from the web, but sounds
delicious. Let me know your thoughts after making this.
2 TBSP Butter
¼ cup finely diced sweet onion (Vidalia works)
1 finely minced garlic clove
1 cup of risotto or Arborio
3 ½ cups of chicken stock
½ cup of grated parmesan cheese
Salt and pepper to taste
Heat a large skillet over med-high heat. Add butter and saute onions for about 5-6 minutes. Add garlic and cook for 1-2 minutes, stirring constantly. Add risotto and cook for 2-3 minutes. Add 1 cup of stock at a time, letting the risotto absorb it before adding the next cup. Once the rice has simmered for about 20-25 minutes and all the chicken stock has been absorbed, stir in the parmesan cheese. Add salt and pepper.