Grilled Ham Steaks with Blood Orange, Green Chile, Dandelion Greens and Hazelnuts

Day PartDinner
Menu PartEntree
Cuisine TypeAmerican

Chef Cosmo Goss
The Publican
Chicago, Ill.

Most consumers associate ham steak with the cured or smoked product they see in the supermarket case, but this recipe starts with fresh ham steaks cut from the leg. The bone-in pork steaks are marinated, then dipped in a glaze spiced up with jalapenos. A jalapeno vinaigrette goes on the accompanying dandelion greens salad to tie the dish together—an updated spin on the classic Southern combo of ham and greens.


10 lb. ham steaks, bone-in, 1/4-in. cut
1 1/2 qt. Ham Steak Marinade
1 qt. Ham Glaze
1 cup Green Chile Vinaigrette
Salt, to taste

Ham Steak Marinade
10 lemons, zested and juiced
1 cup sugar
1 cup shallots, shaved
1 1/2 cups fish sauce
1 cup burnt chile de arbol powder

Ham Glaze
1 pt. honey
2 jalapenos, stemmed and chopped
1 pt. cider vinegar
2 qt. pork stock

Green Chile Vinaigrette
3 jalapenos, grilled and stemmed
1 1/2 cups cider vinegar
2/3 cup sugar
1 cup shiro dashi
1 cup olive oil
1/2 cup minced shallots
Salt, to taste

Dandelion Salad
1 cup hazelnuts, toasted and skinned
1 bunch dandelion greens
1 1/2 cups blood orange supremes
Salt, to taste


1. For ham steak marinade: Combine ingredients and marinate ham steaks in marinade mixture overnight.
2. For ham glaze: In large saucepan over medium heat, combine honey and jalapenos; simmer for 5 minutes until honey caramelizes. Stop caramelization by adding cider vinegar, then add pork stock and reduce by two-thirds.
3. For ham steaks: Remove ham steaks from marinade, pat dry and season with salt. Grill both sides and then dip into Ham Glaze. Return to grill to caramelize the glaze. Cook pork to medium.
4. For green chile vinaigrette: Blend all ingredients except shallots until homogenized. Fold in minced shallots.
5. For dandelion salad: In mixing bowl, toss ingredients with Green Chile Vinaigrette until coated. Season with salt to taste.
6. To serve, slice pork and place on bottom of serving plate. Top with dandelion salad.

Photo courtesy of National Pork Board

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