Labor Day Grilling w/Gooch's Specials

Honey-Glazed Ham Steaks with Black-Eyed Peas

Prep time: 15 min

Grilling Time: 8-11 min

Salsa: 1 can (15 oz) black-eyed peas of small white beans, rinsed

1 cup cored, seeded, finely diced hot house red tomatoes (2 for $3.00)

1/4 cup thinly sliced scallions (green onions)

2 tbs finely chopped (fresh or jarred) Italian parsley

2 tbs lime juice

2 tbs extra virgin olive oil

1/2 tsp kosher salt

1/4 tsp ground black pepper

2 tbs extra virgin olive oil

1 tbs honey

1 tbs dijon mustard

1/4 tsp prepared chili powder

2 smoked, bone-in ham steaks ($1.39 LB)

1. In medium bowl combine the salsa ingredients.  Mix well.  If desired, to fully incorporate the flavors, let the salsa sit at room temperature for 1 to 2 hours. Adjust the seasonings, if desired.

2. Prepare a two-zone fire for medium heat (see page 14-15).

3.  In a small bowl mix the oil, honey, mustard, and chile powder until you have a smooth glaze.

4.  Brush the cooking grate clean.  Grill the ham steaks over direct medium heat, with the lid closed as much as possible, until the edges turn crispy and the steaks are hot, 2 to 3 minutes longer, glazing, turning, and rotating once or twice.

5.  Remove the steaks from the grill and cut into serving pieces.  Serve warm with the salsa (leave most of the liquid released by the salsa ingredients in the bowl).

Try grilling golden pineapple and adding to the top of the ham steak! (2 for $5)

Be sure to grab some seedless watermelon ($2.99) for a great summer treat!

Enjoy!

recipes referenced from the Weber's Charcoal Grilling pg. 138