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More from chrismukkah
...Every once in a while, I just love a big ol' ham steak, cooked straight on the grill - I mean, they're relatively cheap, (I got mine at my local "Aldi's" for about 3 to 4 dollars, if that) tasty, and you can feed at least 3 people with just one (unless you're 
:P)
But the recipes I saw for glazes...well...were a bit limited. So have my very own made up one, yay!
What you need:
2 tropical fruit cups (not the kind with the gel, the one with the juice)
1 lemon (killed off all my Myers)
1 jalapeno (I had two baby ones...same thing :P) seeded and deveined
1/2 cup brown sugar
1/2 chopped onion
salt and pepper
1/2 tsp coriander
1 nip of coconut rum (or regular dark rum, though you can always do this without the alcohol)
1 tsp butter
your food processor / mini chopper
To make:
Get a large saucepan
Finely chop the onion and jalapeno, and get the pan going to a medium heat to melt the butter and saute' the onions and peppers. While those are cooking, you can open the two fruit cups and put those in your food processor...don't puree them, but a somewhat chunky consistency is fine.
Once the onions and peppers are cooked, just put in the chopped fruit - juice and all - into the pot, and get to a simmer to cook down the liquid. Add in the lemon, and then the spices and sugar. Let this all cook down until it gets nice and syurpy...about 30 minutes or more, so be patient!
As for the ham steak, all you need is your gas grill and get it to about 350 - 375 F and let that ham cook on there for about 25 - 30 minutes....when you see a crispy 'crust' on the skin, its done!
The veggies were grilled before (actually, leftovers) but all in all, very good...though I think the glaze came out as more like a chutney or marmalade :B
Enjoy!
:P)But the recipes I saw for glazes...well...were a bit limited. So have my very own made up one, yay!
What you need:
2 tropical fruit cups (not the kind with the gel, the one with the juice)
1 lemon (killed off all my Myers)
1 jalapeno (I had two baby ones...same thing :P) seeded and deveined
1/2 cup brown sugar
1/2 chopped onion
salt and pepper
1/2 tsp coriander
1 nip of coconut rum (or regular dark rum, though you can always do this without the alcohol)
1 tsp butter
your food processor / mini chopper
To make:
Get a large saucepan
Finely chop the onion and jalapeno, and get the pan going to a medium heat to melt the butter and saute' the onions and peppers. While those are cooking, you can open the two fruit cups and put those in your food processor...don't puree them, but a somewhat chunky consistency is fine.
Once the onions and peppers are cooked, just put in the chopped fruit - juice and all - into the pot, and get to a simmer to cook down the liquid. Add in the lemon, and then the spices and sugar. Let this all cook down until it gets nice and syurpy...about 30 minutes or more, so be patient!
As for the ham steak, all you need is your gas grill and get it to about 350 - 375 F and let that ham cook on there for about 25 - 30 minutes....when you see a crispy 'crust' on the skin, its done!
The veggies were grilled before (actually, leftovers) but all in all, very good...though I think the glaze came out as more like a chutney or marmalade :B
Enjoy!
Category Photography / Tutorials
Species Unspecified / Any
Size 1000 x 563px
File Size 550.2 kB
About that...as I said, it was really more of of a marmalade consistency...
Im wondering if putting the glaze in the refrigerator had anything to do with it setting up like that?
I think next time I'll put it on the steak when its hot, then cook it on the grill to see what happens!
Im wondering if putting the glaze in the refrigerator had anything to do with it setting up like that?
I think next time I'll put it on the steak when its hot, then cook it on the grill to see what happens!
Hmm.... there's not a great deal of liquid in this mix, and 30 minutes would evaporate a fair bit. Wonder if you might have managed to bring the remaining sugars from the fruit and brown sugar up to the "soft ball" stage of heat during the simmering? That could have been a factor with it thickening up. The butter could also thicken it if the glaze cooled, as the fats solidified some.
Perhaps a wee bit of apple, white grape, or maraschino cherry juice in the mix to thin it back down a bit if it gets too thick and syrupy?
On the other paw, you could run some white or rose wine, or champagne into it to spike a bit of acid/tartness if it's tasting too sweet for fruit juice. *grins* That could be a nice flavor complement too.
Perhaps a wee bit of apple, white grape, or maraschino cherry juice in the mix to thin it back down a bit if it gets too thick and syrupy?
On the other paw, you could run some white or rose wine, or champagne into it to spike a bit of acid/tartness if it's tasting too sweet for fruit juice. *grins* That could be a nice flavor complement too.
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