1 T apple jelly or apricot preserves
1 1/2 tsp Dijon mustard
1/8-1/4 tsp grated orange peel
dash ground allspice or ground cinnamon
6oz fully cooked boneless ham steak
Combine jelly, mustard, orange peel and allspice; cook over low heat, stirring occasionally until jely is melted. Do not boil.
Score both sides of ham steak in a crisscross pattern; transfer to baking sheet.
Brush steak with half of the jelly mixture and broil until glazed, about 3 minutes. Turn steak over and repeat.
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