Cooking the ham steak to medium rare is the key to this cut of meat. Overcooking will make the lean ham steak dry and chewy.
What you'll need (for 4-6 servings):
- 4 each Saddleberk ham steaks
- 1 cup soy sauce
- 1 cup pineapple juice
- 1/4 cup light brown sugar
- 1/2 cup fresh ginger, thinly sliced
- 8 cloves garlic, crushed
- 1 lemon
- 2 tbsp sesame oil
In a medium sized mixing bowl, combine soy sauce, pineapple juice, brown sugar, garlic, ginger, and sesame oil. Cut the lemon in half, squeeze the juice into the mixing bowl along with the remaining lemon halves. Let sit 5 minutes, stirring occasionally to dissolbe the brown sugar.
Place ham steaks in a container large enough that they are not overlapping. Pour the marinade over the ham steaks. Cover the container and refrigerate. Let the ham steaks marinate for 4 hours, turning them half way through the process to ensure all sides are marinated evenly.
Over a medium high heat on the grill or in a pan with 1 tsp of vegetable oil, cook the ham steaks 4-5 minutes on each side. The internal temperature will register 145 degrees for proper doneness.
Remove steaks from grill or pan once done and let the steaks rest for 3-4 minutes before slicing. Serve as shown with sesame sticky rice and stir fry vegetables, but potatoes and sugar snap peas or broccoli would be just as good. To keep with the Asian flavors in the marinade, try serving the sliced ham steak atop a stir fry of lo mein noodles and vegetables.
Courtesy of Chef Jonathon Olson, head chef at The Keep (at the Hotel LeVeque, Columbus Ohio) and friend of Saddleberk.