Grilled Ham Steak with Blood Orange, Green Chile, Dandelion Greens and Hazelnuts Recipe | Yummly
My FeedArticlesMeal Planning GuidesNewMeal PlannerPantry-Ready RecipesBrowsePro RecipesGuided RecipesSmart Thermometer
Saved Recipes
New Collection
All Yums
Breakfasts
Desserts
Dinners
Drinks
Sides
PrivacyTermsInterest-Based AdsCopyrightSitemap
AboutCareersContact UsFAQs
BookmarkletYum Button
PrivacyTermsInterest-Based AdsCopyrightSitemap
  • iPhone
  • Android

®/™©2023 Yummly. All rights reserved.Part of the Whirlpool Corp. family of brands

This online merchant is located in the United States at 883 E. San Carlos Ave. San Carlos, CA 94070.

MSRP is the Manufacturer's Suggested Retail Price, which may differ from actual selling prices in your area.

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

PORK FOODSERVICE
25Ingredients
40Minutes
Read Directions
Add to Meal Planner
Grilled Ham Steak with Blood Orange, Green Chile, Dandelion Greens and Hazelnuts
Add to Meal Planner

Ingredients

US|METRIC
4 SERVINGS
  • 10 lb. ham steaks bone-in (¼-in. cut)
  • 1 1/2 qt. ham steak marinade
  • 1 qt. 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 pt. honey
  • 2 jalapeno chilies (stemmed and chopped)
  • 1 pt. cider vinegar
  • 2 qt. 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)
    • Did you make this?
    Add All to Shopping List
    Add to Meal Planner

    Directions

    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
    Discover more recipes from Pork Foodservice

    Recipe Tags

    PlanShop

    Add RecipesTaste PreferencesMake Yummly Better