Breaking Out of the Flavor Rut
Grilled Ham Steaks with Jan’s Special Easy Glaze
Simple, easy, fast, delicious, economical, and a great change of pace.
Every summer I look forward to my annual invitation to enjoy grilled Ham Steaks with my friends, Dave and Jan. Jan prepares the wonderful glaze while Dave starts the grill. We enjoy wine, conversation, and good food. It’s all so simple, fast, delicious, and relaxing. I so look forward to that dinner every year. Why I don’t have it more often I just don’t know.
- 2 pounds of Ham Steak from Wohlner’s
- 2 tablespoons of brown sugar (packed)
- 1 or 2 tablespoons of cider vinegar (or white)
- 1 heaping teaspoon of yellow mustard (Jan recommends Plochman)
- While the grill is heating, mix sugar and vinegar in and a sauce pan and heat and stir just until the sugar dissolves (a couple minutes) or nuke in the microwavable container. Add mustard and stir.
- Grill ham slice over medium coals about 5 to 7 minutes per side to get some nice grill marks. Brush ham with glaze and cook 2 or 3 minutes more per side. By grilling the basted ham you add start to caramelize the sugars in the baste, which adds flavor, but be careful as the sugars in the baste can burn easily. (Note: Ham steaks are already fully cooked, so you’re just heating them and adding good grill flavor.)
Wine Pairings: Dave, Jan and I are red wine lovers so we always drink a bold fruity California Cab with this dinner. Mike suggests a Hague Washington Riesling which is I think would be ideal. If you embolden the glaze with some cinnamon and nutmeg and clove, then I’d suggest a Washington Gewürztraminer which will mirror some of the lovely spices you added.
Note: In keeping with the rest of the recipes on this post, which are centered on curry, you may want to make a glaze of 1/4 cup of apricot jam or preserves, 1 teaspoon of madras curry and 1 Tablespoon of mustard. Heat the ingredients in a sauce pan to melt the jam/preserves, and then baste the ham steak in the last few minutes of grilling. With this apricot curry baste I would steer toward the Rieslings and, in my honest opinion, the Gewürztraminer.
Put the Lime in the Curry and Eat It all Up!
I grew up being told I wouldn’t like curry. Seems nobody in Nebraska or the Midwest liked curry. That lasted until a few years ago when I visited my daughter in San Jose and she took me to Kebob and Curry where I fell in love with the various curries. Funny thing is I have yet to see any kebobs at Kebob and Curry, just fantastic curries and lots of fantastic naan bread from the tandori. Yum.
Anyway, it’s been a long and hot summer and I’m, looking to add some new flavors to my grilled meats, flavors different than traditional American style rubs and spices and barbeque sauces. So here are three curry marinades with Indian style curry flavors. Be assured these flavorful but not overpowering. So if you’re like me and want to break out of a seasoning rut, and what better way to break the rut than with lime and curry marinated cuts of meat from Wohlner’s.
Lime and Curry Boneless Rib-Eyes Steaks
- 2 tablespoons fresh lime juice
- 1 tablespoon Pompeian® Extra Light Tasting Olive Oil
- 1 tablespoon green Madras curry powder
- 2 teaspoons salt
- 1 teaspoon pepper
- 2 14-16 ounce Wohlner’s boneless rib-eye steaks
- Stir together lime juice, oil, curry powder, 2 teaspoons kosher salt, and 1 teaspoon pepper in a non reactive bowl. Be sure break up any lumps of curry powder.
- Coat steak with curry mixture, massaging the paste in well and place in a zip lock baggie. Marinade at least one hour and up to 4 days
- The steak should be at room temperature before cooking, so if you're refrigerating the steak, bring them out about 30 minutes or so before grilling.
- Grill steaks until medium rare—126f-128f—then allow resting for about 8-10 minutes before slicing and serving.
Wine Pairings: a nice fruity California Pinot Noir would be ideal.
Lime and Curry Grilled Chicken Legs
Tastes great hot, at room temperature or cold!
- 4 pounds bone-in, skin-on whole chicken legs
- 4 garlic cloves, chopped
- Juice and zest of 2 limes
- 3 tablespoons vegetable oil
- 2 tablespoons good quality mild curry powder (like Madras)
- 1 teaspoon cumin
- 1/2 teaspoon ground fenugreek (optional)
- Place chicken pieces in a large zip-top bag or in a large, wide bowl.
- Whisk together remaining ingredients, making sure there are no lumps of curry powder, and pour over chicken. Turn the chicken around in the marinade to ensure that each piece is coated.
- If using a zip-top bag, gently press out excess air before closing. If using a bowl, cover tightly with plastic wrap. Marinate chicken in refrigerator at least 4 hours and up to 48 hours. Turn the chicken a couple of times to allow even marinating.
- Heat grill to medium. Grill chicken until the thighs reach an internal temperature of 175 degrees. (If you prefer to separate the drumsticks from the thighs, the drumsticks are cooked when they reach 170f.)