Spiral Ham Steaks, Shelling Beans and Charred Herb Vinaigrette

Pork Foodservice
Spiral Ham Steaks, Shelling Beans and Charred Herb Vinaigrette


2 ham steak (1/4 or 1/2 inch thick)
lemon juice (As needed)
olive oil (As needed)
1/4 cup mint leaves (herbs, parsley leaves, dill sprigs)
1 1/2 tablespoons olive oil
3 cloves garlic (sliced)
1 tablespoon sumac
1 tablespoon aleppo pepper
1 tablespoon pomegranate molasses
1 cup brown sugar
1 tablespoon white wine vinegar
1 tablespoon salt
3 tablespoons water
1 lemon
1 lemon juice (and zest)
1/4 cup rice vinegar
3/4 cup white wine
1 cup extra-virgin olive oil
2 teaspoons pepper flakes (Marash)
2 tablespoons sugar
1/2 bunch parsley
1/2 bunch thyme
1/2 bunch dill
1/2 bunch basil
1/2 bunch mint
1/2 bunch cilantro
1/2 bunch scallions
1/2 cup champagne vinegar
1/2 cup olive oil
2 tablespoons honey
2 teaspoons pepper flakes (Marash)
1 tablespoon fish sauce
2 teaspoons garlic (minced)
2 tablespoons olive oil
1 bay leaf (toasted)
1 sprig rosemary
2 chile de arbol
2 teaspoons thyme (chopped)
1/2 white onion (sliced)
5 cloves garlic (slivered)
3 cups fresh cranberry beans (or redehydrated dry beans)
1 quart pork stock (or chicken stock)
1 brussels sprouts (OR 2 cabbage leaves, optional)
2 tablespoons sherry vinegar (aged 25 years)


11. For the Sumac Glaze: In a medium saucepot, heat the olive oil over medium heat. Sweat the garlic 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 molasses, brown sugar, vinegar, salt, plus 3 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, bring to room temperature before using, as the mixture will thicken when cold.
22. Preheat a grill with two zones of heat: medium and medium high.
33. For the Charred Herb Vinaigrette: Combine the ingredients for the dipping liquid and set aside in a 2” half hotel pan, large enough to fit your bundled herbs. Trim any large stems from the herbs. Using butchers twine, bundle the herbs together. Place the herbs on the grill over medium heat and allow the herbs to char. Every few minutes, dunk and roll the herb bundle in your dipping liquid and continue to cook on the medium grill until nicely charred and the scallions are fully tender. Remove from the heat, unbundle and once cool, 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.
44. Take the ham steaks and place them on a hot grill. Cook for about 30 seconds on each side and then dunk them in the Sumac Glaze. Return the slices to the hot grill and cook again, for approximately 30 seconds on each side or until the glaze begins to char. Remove from the grill and season with salt and pepper to taste.
55. For Shelling Beans: In a large saucepot, heat the olive oil over medium heat. Add the bay leaf, rosemary, chiles, and thyme. Bloom them in the oil for a few minutes before adding the sliced onions and garlic. Stir the mixture continuously until the onions are tender and translucent, approximately 5 to 7 minutes, then add the beans, stock, and Brussels sprout or cabbage leaves, if using. Allow the liquid to come to a simmer and reduce the heat so that it is just under a simmer. Let the beans cook for about 45 minutes, stirring occasionally and making sure that the pot does not simmer or boil in order to prevent the beans from overcooking or breaking apart.
66. Once the beans are tender and creamy all the way through, remove them from the stove and season them with salt, pepper and sherry vinegar. Do not be tempted to season them sooner – this can make the beans tough.
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