Spiral Ham Steaks, Shelling Beans and Charred Herb VinaigrettePORK
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- To make the Sumac Glaze: In a medium saucepot, heat the olive oil over medium heat. Add the garlic and sweat for about 1 minute. Add the sumac and Aleppo pepper and toast in the hot oil for 30 to 60 seconds until fragrant. Pour in the pomegranate molasses, brown sugar, vinegar, salt, plus 1 1/2 tablespoons of water and bring to a simmer. Add the lemon peel and remove from the heat, allowing the mixture to steep for 30 minutes. Strain the glaze. The glaze will hold refrigerated for up to a week, but bring to room temperature before using, as the mixture will thicken when cold.
- To make the Charred Herb Vinaigrette: Preheat your broiler. Combine the ingredients for the dipping liquid and set aside in a large bowl. Trim any large stems from the herbs, add them to the dipping liquid and toss them to dress. Remove the herbs from the dipping liquid and place onto a sheet tray. Place under the broiler and allow the herbs to char, after 10 to 15 second, then remove the pan and turn and stir the herbs with a set of tongs, repeat as needed until the herbs are halfway charred.Once the herbs are nicely charred and the scallions are tender, remove the pan to cool. Once cooled, remove all the tough stems from the mixture and chop the charred herbs. Whisk together the ingredients for the vinaigrette base, as well as any remaining dipping sauce mixture. Fold in the chopped charred herbs and reserve.
- Preheat a large sauté pan over medium heat. Pour the room temperature Sumac Glaze into a large casserole dish large enough to hold the ham steaks. Place the ham steaks into the hot pan. Cook for about 30 seconds on each side and then dunk them in the Sumac Glaze, allowing the excess glaze to drip off the ham steaks. Return the slices to the pan and cook again, for approximately 30 seconds on each side or until the glaze begins to caramelize. Remove from the pan and season with salt and pepper to taste.
- To serve: Arrange the cooked, glazed slices on a platter and spoon the warm Shelling Beans over top. Drizzle everything with the Charred Herb Vinaigrette and season with salt, lemon juice and olive oil. Combine the picked fresh herbs and sprinkle top.