Brooklyn butcher Tom Mylan marinates a fresh ham steak in a mix of pineapple juice, dark beer, soy sauce, ginger and sesame oil. He loves ham steaks because, he says, "They're huge, cheap and great for feeding many people while staying epic and getting oohs and aahs."
Slideshow: Ham Recipes
1 1/2 cups pineapple juice
1/2 cup dark beer
1/4 cup red wine vinegar
1/4 cup soy sauce
1/4 cup finely chopped peeled fresh ginger
2 tablespoons toasted sesame oil
1 1/2 tablespoons kosher salt
One 3- to 3 1/4-pound, bone-in fresh ham steak, cut about 1 1/2 inches thick
Toasted sesame seeds, for garnish
How to Make It
In a large resealable plastic bag, combine all of the ingredients except the ham steak and sesame seeds and shake to mix. Add the ham steak and seal the bag, pressing out the air. Set the bag in a large baking dish and refrigerate overnight.
Light a gas grill. Remove the ham from the marinade and let stand at room temperature for 30 minutes.
Pat the ham dry with paper towels. Grill over high heat, turning once, until lightly charred, about 3 minutes per side. Flip the steak again and grill over low heat, turning occasionally, until an instant-read thermometer inserted in the thickest part registers 140°, 20 to 25 minutes.
Transfer the ham steak to a carving board and let rest for 10 minutes. Cut the meat off the bone and slice against the grain. Garnish with toasted sesame seeds and serve.
Juicy Grenache is a good match for this slightly sweet ham steak.
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