Honey-Glazed Ham and Bitter Greens
By Chef Maggie Perkins
One cured pork ham steak (OrganiCare Farm)
Neutral-flavored cooking oil to coat bottom of pan
1 T approximately, honey (Round Rock Honey)
1 T balsamic vinegar (Texas Olive Company)
1 bunch dandelion greens (Johnson’s Backyard Garden)
2 t chopped fresh dill (Johnson’s Backyard Garden)
Kosher Salt and cracked red pepper (optional)
In a heavy skillet over medium high heat, add enough cooking oil to lightly coat the bottom of the pan. Just as it shimmers, add ham steak. Heat until seared with edges slightly browned, then turn to sear opposite side. Drizzle honey over top of ham steak to coat thinly, reduce heat to medium, and allow honey to ‘melt’ over steak to coat. Turn, cook 1 minute, then turn again, to coat. Remove from heat and set aside.
To skillet over medium heat, add balsamic vinegar, scraping any remaining bits into the vinegar, honey, and ham drippings. Add greens and dill, stirring until coated and wilted. Reduce heat to low, cover, and allow to cook until greens are fully wilted, stirring occasionally, 3-5 minutes. Add salt and cracked red pepper, if using, to taste. Top greens with ham steak and cover, heating all together on low for 2 minutes. Remove from heat and serve.