HABANERO BBQ GLAZED HAM WITH SWEET & SOUR PINEAPPLE SALSA AND SKILLET VEGETABLES
Habanero-glazed ham steaks served with roasted sweet potatoes and skillet vegetables finished with sweet and sour pineapple salsa.
Skill Level: 3/3
Prep Time: 20 min
Total Time: 30 min
1 pkg (150g) pineapple
1 pkg (300g) ham steaks
1 pkg (7g) white vinegar
1 red pepper
1 pkg (30g) maple habanero barbeque sauce
1 chili pepper (optional)
2 sweet potatoes
1 pkg (30g) apple cider
1 pkg fresh parsley
1 pkg (5g) Dijon mustard
WHAT YOU'LL NEED
2 small roasting pans
Preheat oven to 425°F.
Wash and dry all produce.
Cut sweet potatoes into quarters lengthwise and cut into 1-inch cubes.
Dice pineapple into 1/2-inch cubes.
Slice chili pepper into rings. (TIP: Remove seeds for less heat, if using.)
Cut red pepper into thin strips.
Cut zucchini in half lengthwise and then in half crosswise and then into thin strips.
Remove leaves from parsley stems and chop.
roast the potatoes
Line both roasting pans with parchment paper.
Toss sweet potatoes with 1 tbsp. olive oil and pinch each of salt and pepper in one roasting pan.
Roast in preheated oven for 20 minutes or until golden and tender.
glaze the ham
Place ham steaks in the second roasting pan.
In small bowl, whisk together barbecue sauce, apple cider and Dijon.
Spread over both sides of ham steaks.
Cover with foil and roast in oven for 10–15 minutes. (Cook to an internal temperature of 175°F/74°C.)
cook the vegetables
In non-stick skillet heat 1 tbsp. olive oil over medium-high heat. Cook red pepper and zucchini, adding salt and pepper to taste, stirring occasionally, for about 5 minutes or until beginning to brown.
make the pineapple salsa
In another small bowl, mix pineapple, vinegar and chili pepper, if using, to taste.
Finish and Serve
Divide ham steaks onto 2 plates. Top with sweet and sour pineapple salsa.
Serve sweet potatoes and skillet vegetables on the side. Garnish with parsley. Enjoy!