Grilled Ham Steak with Blood Orange, Green Chile, Dandelion Greens and Hazelnuts Recipe | Yummly
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Grilled Ham Steak with Blood Orange, Green Chile, Dandelion Greens and Hazelnuts

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  • 10 pounds ham steaks bone-in (¼-in. cut)
  • 1 1/2 quarts ham steak marinade
  • 1 quart glaze
  • 1 cup chile vinaigrette (Green)
  • salt (To taste)
  • 10 lemon (zested and juiced)
  • 1 cup sugar
  • 1 cup shallots (shaved)
  • 1 1/2 cups fish sauce
  • 1 cup chile de arbol (burnt, powder)
  • 1 pint honey
  • 2 jalapeno chilies (stemmed and chopped)
  • 1 pint cider vinegar
  • 2 quarts pork stock
  • 3 jalapeno chilies (grilled and stemmed)
  • 1 1/2 cups cider vinegar
  • 2/3 cup sugar
  • 1 cup dashi (shiro)
  • 1 cup olive oil
  • salt (To taste)
  • 1/2 shallots (minced)
  • 1 cup hazelnuts (toasted and skinned)
  • 1 bunch dandelion greens
  • 1 1/2 cups blood orange (supremes)
  • salt (To taste)
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    1. 1. For the Ham Steak Marinade: Combine ingredients and marinate ham steaks overnight
    2. 2. For the Ham Glaze: Place honey and jalapeños in a pot over medium heat and simmer for 5 minutes until honey caramelizes. Stop caramelization by adding cider vinegar, then add pork stock and reduce by two-thirds
    3. 3. For the Ham Steaks: Remove ham steaks from marinade, pat-dry and season with salt. Grill on both sides, then dunk into Ham Glaze and return to grill to caramelize the Ham Glaze and cook pork to medium
    4. 4. For the Green Chile Vinaigrette: Blend all ingredients except shallots until homogenized. Fold in minced shallots
    5. 5. For the Dandelion Salad: In mixing bowl, toss ingreidents with Green Chile Vinaigrette until coated; season with salt to taste 6.To serve: Slice pork into bite-sized pieces and place on bottom of plate, top with Dandelion Salad
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