Featured Cookbook

ORDER/INFO

1. Maytag Blue T-Bone with Sweet Onion Topping

2. Honey-Bourbon Ham Steak

3. Layered Eggplant with Fresh Tomato Relish

Book Description

In more than 300 recipes, Cheryl and Bill Jamison reveal the tremendous variety of terrific flavors that can come from the primal encounter of food and flame. Authors of the pioneering and bestselling Smoke & Spice, which has shown a generation of backyard chefs how to cook wood-smoked barbecue, the Jamisons now aim their expert sights on grilling, the most popular kind of outdoor cooking. Based on years of testing, the Jamisons argue for a back-to-basics, high-heat, “open air, open flame” approach, a sensual and elemental way to grill that doesn’t require equipment with more bells and whistles than the Queen Mary. Though today’s grill might be fashioned to roast, bake, or smoke, even boil, steam, and suate, these pages remind us that it was, happilly for us, made to grill

... (more)

Born to Grill: An American Celebration

Authors: Cheryl and Bill Jamison

Date: April 2004

ISBN: 1558322914

Publisher: Harvard Commons Press

Paperback

ORDER/INFO

Ham and honey are a dynamic duo, balancing saltiness and sweetness. Add a little smoky sour-mash whiskey and you've got a trio that'll dance on your tongue all night. Since the ham here is already fully cooked, we're just heating it and caramelizing the glaze to get a delectably browned surface. Nothing could be simpler or much more sublime.

Servings: 4

• Two 1-pound fully cooked bone-in ham steaks, about 1/2 inch thick

• Honey-Bourbon Ham Glaze:

• 3 tablespoons honey

• 2 tablespoons bourbon or other similar American whiskey

• 1 tablespoon soy sauce

• 2 garlic cloves, roasted and mashed

• 1/2 teaspoon dry mustard

1. Prepare the glaze, combining ingredients in a food processor.




2. Fire up the grill, bringing the temperature to high (1 to 2 seconds with the hand test).




3. Grill the steaks uncovered over high heat for 7 to 9 minutes, turning once midway and brushing with the glaze, and glazing again in the last couple of minutes of cooking. If grilling covered, cook for 6 to 8 minutes, glazing and turning in a similar manner. If you wish, pour any remaining glaze over the ham steaks after taking them from the grill. Serve hot.

More From This Book:

1. Maytag Blue T-Bone with Sweet Onion Topping

2. Honey-Bourbon Ham Steak

3. Layered Eggplant with Fresh Tomato Relish

Home - Request a Recipe - Index - Women for Women International - Kiva.org - Hunger Relief - Organ Donation  

Copyright 1995 - 2009 The Kitchen Link, Inc. All Rights Reserved

http://www.recipelink.com - Privacy  - Contact