Broiled ham steaks with pineapple-mango salsa
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* PLUS Broiling Time: 5 minutes
firm but ripe
, about 2 cups chopped
, about 1/4 fresh pineapple
, from 1 lime
, or thick slices cooked ham
, or pineapple juice
- Place oven rack at highest level in oven. Preheat broiler.
- Peel mango and cut away flesh from stone. Dice flesh into 1/2-inch (1-cm) cubes. If using a whole pineapple, peel, then cut away eyes and slice into quarters. Cut core from one quarter. Wrap and refrigerate remaining pineapple and save for another use. Dice pineapple quarter into pieces about same size as mango cubes. Finely dice onion.
- In a medium-size bowl, stir mango, pineapple and onion together. Stir in lime juice, then coriander. If making ahead, add coriander just before serving as it darkens quickly. Then cover and refrigerate salsa up to 2 days.
- Just before serving, place ham on a foil-lined baking sheet, keeping close together so edges touch. In a small bowl, stir Dijon with sugar and orange juice. Spread mixture over surface of ham, then rub in. Broil ham until top is golden and sauce is bubbly, from 5 to 6 minutes.
- Remove from oven and serve immediately with salsa.
- Kitchen tip: Salsa is also terrific with grilled pork chops or fish or roast chicken.
Nutrition (per serving)
- 35.4 g,
- 38.3 g,
- 8.8 g,
- 2.8 g,
- 2367 mg.