8 grams
finely chopped fresh Italian parsley leaves and tender stems
40 grams
finely chopped red onion
Finely grated zest of 1 large orange
60 milliliters
fresh orange juice
2 tablespoons
fresh lime juice
1 teaspoon
minced garlic
¾ teaspoon
kosher salt
½ teaspoon
freshly ground black pepper
1 tablespoon
orange marmalade
1 tablespoon
fresh orange juice
1 tablespoon
balsamic vinegar
2
biftecks de jambon avec l’os, chacun d’environ 1 livre et une épaisseur de ¾ po
¼ teaspoon
freshly ground black pepper
1
orange, cut into wedges (optional)
Instructions
Prepare the grill for direct cooking over medium-high heat (200° to 260°C).
Prepare the grill for cooking over medium-high heat (230°C)..
In a medium, nonreactive bowl combine the sauce ingredients.
Related Grill Skills
Chopping Parsley
Chopping an Onion
Mincing Garlic
In a small saucepan combine the marmalade, orange juice, and vinegar. Cook over low heat on the stove just until the mixture thins slightly.
Blot the ham steaks dry with paper towels. Brush both sides of each ham steak with the marmalade mixture and season one side evenly with the pepper.
Brush the cooking grates clean. Grill the ham steaks over direct medium-high heat, with the lid closed, until they are nicely marked and crispy around the edges, 6 to 8 minutes, turning once. Remove from the grill and cut into individual portions. Serve warm with the sauce and orange wedges, if desired.
Brush the cooking grates clean. Grill the ham steaks over medium-high heat, with the lid closed, until they are nicely marked and crispy around the edges, 6 to 8 minutes, turning once. Remove from the grill and cut into individual portions. Serve warm with the sauce and orange wedges, if desired.