Our Wine Pairing Weekend this month is being hosted by Cam of Culinary Adventures with Camilla. Cam chose the theme: "Off the Grill and In the Glass". Perfect for Grilling Season. You can see her invitation post here.
Nearly all of our meals are grilled during the summer. We want to be outside enjoying the weather and we certainly don't want to counteract the air conditioning by turning on an oven. I am pretty lucky. Our grill also has an oven so I am able to serve baked goods along with our grilled goodies.
For this meal, though, I only used the grill. Along with this Ham Steak that I grilled and glazed with a wonderful Raspberry/Mango sauce, I grilled up some Corn on the Cob and Sweet Potato Fries.
We had gotten a bottle of Edna Valley Pinot Noir from our friends, Kim and Kurt, as a host gift when we had them over for dinner last week. I had never had Edna Valley wines before but their vineyards are in San Luis Obispo which is the town that neighbors my brother's hometown, Santa Margarita, California. Kim has gone with me in the past to visit my California family and we have had so much fun. It was nice to receive a bottle of wine from the area.
Edna Valley is actually known for their Chardonnay. I haven't tried that either but if it is as nice as the Pinot, then I am certainly going to look for it the next time I am at the store.
I decided to showcase the wine and then needed to make a dinner that would complement it. I opened the freezer, thinking to pull out some pork chops, when I spied the ham steak. Perfect!! I had some Raspberry/Mango Jam that our son had made for us. I added some ginger paste and the zest and juice of a lime to make the glaze for this ham steak. You could use your favorite flavor of jam in this glaze with similar results.
This was a wonderful combination and a great theme. Ham steaks are a great staple to have on hand. They cook quickly and can be seasoned with rubs and/or glazes to complement your side dishes and your personal tastes. So often, I get hungry for ham and using ham steaks makes it possible to only have enough for the two of us to enjoy for dinner.
This was a very good pairing combining the sweetness of the dinner with the earthiness of the pinot. The wine was not as light as some pinots that I have had and had hints of black pepper and oak which aided in the pairing.
Don't forget to take a look at what the others have grilled up and poured for us today. You will find links to their posts immediately following this Easy Peasy Recipe.
Raspberry/Mango Glazed Ham Steaks
1/3 c. Raspberry/Mango Jam (or jam of choice)
1 T. ginger paste
zest and juice of 1/2 a lime
1 Ham Steak
Place the jam, ginger, zest and juice in a small saucepan over low heat. Heat and stir over low heat until melted and combined.
Pat dry the ham steak and place onto a grill over high heat for 2-3 minutes, until grill marks appear. Flip and brush the side with grill marks with the glaze. Cook for a couple of minutes, Flip and glaze other side, cooking the glazed side for about a minute. Flip and cook another minute before removing to a platter. Print Recipe
Let's see what the others are grilling and pouring
- Cindy at Grape Experiences is All Fired Up! Light the Grill and Pour Troon Wines
- David of Cooking Chat shared Grilled Steak and Onions
- Gwendolyn of Wine Predator wrote On Grill: Salmon, Squash, Stone Fruit; In Glass: Square Peg Pinot Noir x2
- Jeff of FoodWineClick posted about Summer Wines With Memphis Style Slow Smoked Ribs
- Jill of L'occasion planned Wine for A Summer Cookout
- Julie at Wine-n-Friends paired Smoked Pork and Tempranillo: An evening with friends #winePW
- Mary at Vindulge has joined us for the first time with Smoked Beef Short Ribs, Wine Braised
- Michele at Rockin' Red Blog wrote about Summer Grilling and Wine Pairings
- Nancy at Pull That Cork shared Grilled Chicken and Rosé, of Course, for #winePW
- Wendy at A Day in the Life on the Farm poured and paired Raspberry/Mango Glazed Ham Steaks with Edna Valley Pinot Noir
- and Camilla - at Culinary Adventures with Camilla - plated her Grilled Octopus and Potato Salad with a Pet Nat from Donkey & Goat.