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Broiled Ham Steak with Sautéed Blueberries
This mouth-watering glaze of blueberry and orange will excite your summer taste buds, and add a new dimension to an old favorite-grilled ham steak. This dish can be served any time but it’s special at breakfast with pancakes and eggs.
- 2 Tbsp. butter
- 2 cup(s) fresh or frozen blueberries
- 2 Tbsp. honey
- 1/4 tsp. nutmeg, grated
- 1/4 tsp. grated or ground ginger
- 1 tsp. orange zest, grated
- tsp. white pepper
- 1 ham steak (approx. 1 40912 to 1 40910 pound) Smithfield Center Cut ham steak
- Light the grill to preheat while preparing the sauce (about 15 to 20 minutes).
- In a small saucepan, melt butter on low heat. Once the butter is melted, add the blueberries, stirring occasionally, and heat until the berries begin to break down, about 8 to 10 minutes. Once the berries begin to soften, they can be gently crushed with a wooden spoon.
- Add in the remaining ingredients, stirring occasionally and simmer for an additional 5 to 10 minutes to allow the flavors to blend. Keep the glaze warm, on a back burner or in the oven on the lowest setting, while the steak is being grilled.
- Wipe down the hot grill with a rag coated with cooking oil (this will help keep the steak from sticking).
- Place the steak on the hot grill surface and cook on high heat for 6 to 8 minutes. Flip the steak over and cook the remaining side for 6 to 8 minutes (internal temperature should reach 148°F).
- Cut the steak into quarters and serve with a light coating of the glaze. Be sure and put the remainder of the glaze in a serving bowl on the side for those who wish to indulge in this lush sauce.