Ham steak is my favorite meal. I’d spotted this recipe in the BGE Cookbook and was looking forward to making it. Then Griffin posted pictures from when he cooked it and his version came out way way too hot. I have a feeling what made his so hot is he used a Serrano chili pepper instead of some of the Jalapenos called for in the recipe. Jalapenos measure 3,500-8,000 on the Scoville scale of hotness. Serrano chiles measure 7,000-25,000. That is 3-8X stronger. My version of the Cherry Cola glaze was a wonderful balance of sweet & spicy. When it first hit your mouth the primary sensation was sweet but when the sweet faded away you were left with a peppery hotness. The sauce was a wonderful compliment to the ham steak. This recipe is quite easy to make and I can see it becoming a regular dish around here.
The glaze used Cherry Coke, grenadine sauce, dark brown sugar, corn starch & diced jalapeno chilis.
The Cherry Coke, brown sugar & diced jalapeno chilis are simmered for 10 minutes.
The grenadine & cornstarch are mixed together.
The grenadine & cornstarch are added to the Cherry Coke mixture and are mixed & simmered for another minute.
The glaze mixture was taken off the heat and placed in a food processor where it was blended for 30 seconds. The resulting glaze was thick, sticky & smelled wonderful.
The ham steaks were seasoned with olive oil & black pepper. They have just finished cooking on their first side at 400 degrees direct.
The ham steaks were glazed after they were flipped & cooked for 5 minutes on the second side.
The ham steaks were brought into the Kitchen where they were glazed again & were served with some spicy Southwestern Rice.
The ham steaks were really really good. The remaining glaze was used for dipping. The sauce was a nice blend of sweet & hot & paired very well with the ham. This one is a keeper.