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Grilled Ham Steaks with Southern Kale Salad
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Description
A quick and easy meal with Southern flair! Raw kale gives this salad extra appeal.
Ingredients
- ¼ cups Brown Sugar
- 1 Tablespoon Cumin
- 1-½ Tablespoon Coriander
- ½ teaspoons Back Pepper
- 6 whole Thick Ham Steaks
- 1 whole Large Bunch Of Kale
- 2 Tablespoons Butter
- 2 whole Cornbread Muffins, Crumbled Into Large Pieces
- ¾ cups Roughly Chopped Almonds
- 1 whole Orange, Zest And Juice
- 2 Tablespoons Rice Vinegar
- 1 Tablespoon Honey
- ¼ cups Almond Oil (or Veg. Oil)
- 1 Tablespoon Chopped Chive
- ½ teaspoons Salt
- ¼ teaspoons Pepper
Preparation
Preheat the grill to medium and preheat a large skillet to medium-high.
Mix the brown sugar, cumin, coriander and pepper. In a small bowl, rub the mixture on both sides of each ham steak. Set aside.
Shred the kale into (very) thin strips. Place the kale in a large serving bowl.
Place the ham steaks on the grill for about 3 minutes per side—or just until grill marks form. Remove and tent with foil to keep warm.
Meanwhile, add the butter to the skillet. Pour in the crumbled cornbread and chopped almonds. Gently move around the pan until toasted—5 minutes.
Whisk the rest of the ingredients together for the vinaigrette. Toss the kale with your desired amount of vinaigrette. Then top with the toasted cornbread and almonds.
Best if served immediately.
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