Hickory Smoked Ham Steak

My husband absolutely loves ham, well actually any pork! This ham steak is from Bouchard Farm II, it is beautifully sliced thick, just enough fat to add flavor and moisture! Flavor well, this is not your water logged big-box store salt ick, this what ham should taste like!! Large enough to feed 4 easily (or me and one healthy eating hub!! with a smidge left for the dog!!).

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Now, there was some difficult decisions to make....what could be good enough to be used as a glaze for this beautiful ham....so I could have mixed something together but then I remembered I bought some Beekman Boys Chipotle Honey...yes that was the glaze of choice! Served with herb-JFF caldwel quinoa, honey-fresh garlic bread and green beans (my own canned from last year) with walnut/ rosemary butter.



Bouchard Farm II Ham steak
Glaze of choice (I highly recommend the Beekman Chipotle)

1 c Quinoa
1 1/2 c chicken stock
fresh herbs (parsley, thyme, oregano, rosemary, basil) about 1/2 c minced
1/4 c finely grated Jones Family Farm Caldwel cheese
2 tbsp. Kriemhild butter

Herb Caldwel Quinoa:

Rinse quinoa in a strainer under cold water for about 5 minutes. Bring stock to a boil in medium saucepan. Add quinoa, stir return to a boil, then reduce to a simmer place a lid on and simmer for 12-15 minutes; until all liquid is absorbed. Stir in herbs, cheese and butter blend well. Keep warm while you make the ham.

Preheat a cast iron pan over medium heat, gently add the ham. Let cook until some juices are released. Increase heat to medium high to caramelize this first side, about 5-7 minutes. Turn over and coat with a good tbsp. of glaze, cook for another 5-7 minutes.

Let ham stand for 5 minutes, cut into various sized pieces and serve with quinoa and choice of other sides!