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Bon Appétit

Broiled Ham Steaks with Rhubarb Chutney

4.7

(8)

Serve the ham with baked sweet potatoes and buttered baby peas. Finish with wedges of sponge cake topped with fudge sauce.

Recipe information

  • Yield

    Makes 2 servings; can be doubled

Ingredients

1 teaspoon yellow mustard seeds
1 cup 1/2-inch pieces fresh rhubarb
1/2 cup chopped red onion
1/4 cup water
1/4 cup cherry preserves
1/4 cup dried cherries
3 tablespoons sugar
2 tablespoons balsamic vinegar
1 13-ounce ham steak, cut into 4 pieces

Preparation

  1. Step 1

    Toast mustard seeds in medium saucepan over medium heat until beginning to pop, about 2 minutes. Add next 7 ingredients. Simmer until rhubarb is tender, 5 minutes. Increase heat to high; boil until mixture thickens, stirring often, about 5 minutes. Season with salt and pepper.

    Step 2

    Preheat broiler. Broil ham (do not turn) until brown at edges, about 3 minutes. Serve with chutney.

TagsHamMeatRhubarbFruitMainDinnerDairy FreeGluten FreeNut FreeSimmerSpringBon Appétit
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