Paleo Ham Steak

The Saturday of Labor Day weekend, I decided to do some grilling, Sunday and Monday being taken up with other commitments. I have never entirely understood grilling in painfully hot weather. Sure, being outside is nice, eating grilled food outside even nicer. But charring meat while you are yourself being slowly charred by the sun has never appealed to me. That being said, grilling the ham steak Labor Day weekend gave me a sense of the masochistic pleasure to be taken in grilling on a hot day. You are the brave soul out in the noonday sun, haughtily defying the weather by standing next to an open flame.  It’s a nice feeling to remember as soon as you’re back inside where it’s cool.

The secret to a good glazed paleo ham steak is a small batch of peach compote. Combined with maple syrup, freshly squeezed orange juice and spices it makes the ham steak sweet and spicy and perfect for a really hot day. I served it with a light citrus potato salad slices of very fresh beefsteak tomato drizzled in vinaigrette.

Paleo Ham Steak

Adapted from The Food Network

One two-pound ham steak

¼ cup maple syrup

3 tablespoons freshly squeezed orange juice

1 tablespoon chile powder

1 cup peach compote (recipe below)

1.)   Start your barbecue. Pile up a pyramid of coals to one side of your barbecue and light them. Wait a half hour for the coals to settle down and get very hot.

2.)   Stir together preserves, chile powder, syrup, and orange juice.

3.)   Grill ham steak first to one side of your pyramid of coals, coating each time you turn it with the peach maple glaze. This may take about ten minutes per side, depending on your barbecue and your ham steak. Use a meat thermometer. It’s cooked when the thermometer says it’s at 140 degrees Fahrenheit. When the steak is cooked, put it directly over the coals on either side for a couple of minutes to make it nice and crispy. It will be very gooey and make a complete mess of your barbecue. I assure you it’s delicious and worth the clean up.

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Peach Compote

4 peaches

½ teaspoon kosher salt

2 tablespoons honey

½ teaspoon cinnamon

Juice of one lemon

Combine all ingredients until fruit is soft and starts to break down, about twenty minutes on low heat.