Grilled Ham Steaks with Southern Kale Salad

Ingredients

Contains: milk, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• For the Ham
• ¼ cup brown sugar
• 1 Tb. cumin
• 1 ½ Tb. coriander
• ½ tsp. black pepper
• 4-6 Thick cut ham steaks
• For the Salad
• 1 large bunch of kale
• 2 corn muffins or cornbread squares, crumbled into large chunks
• ¾ cup roughly chopped almonds
• 2 Tb. butter
• For the Dressing
• 1 orange, zested and juiced
• 2 Tb. rice vinegar
• ¼ cup almond oil (or veg. oil)
• 1 Tb. honey
• 1 Tb. fresh chopped chive
• ½ tsp. salt
• ¼ tsp. pepper

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat a grill to medium-high, about 400°F (204°C), and lightly brush the grates with a little of the almond oil.

2. In a small bowl, mix the brown sugar, cumin, coriander and black pepper, then rub the mixture over both sides of the ham steaks.

3. Grill the ham steaks 3 to 4 minutes per side, until lightly charred and heated through to 140°F (60°C). Transfer to a plate and let rest 2 minutes.

4. For the dressing, whisk the orange zest and juice, rice vinegar, remaining almond oil, honey, chives, salt and pepper in a bowl until combined.

5. Strip the kale leaves from the tough stems and tear them into bite-size pieces. Place them in a large bowl.

6. Melt the butter in a skillet over medium heat. Add the chopped almonds and toast 3 to 4 minutes, stirring often.

7. Add the cornbread chunks to the skillet and cook 2 minutes, tossing gently, until golden and crisp at the edges.

8. Pour about half the dressing over the kale and massage it into the leaves for 1 to 2 minutes until softened.

9. Add the toasted almonds and cornbread to the kale, drizzle with the remaining dressing and toss gently to combine.

10. Slice the ham steaks if desired and serve alongside the salad.