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The Boston Globe

Food & dining

sunday supper

Recipe for apricot-mustard-glazed ham steaks

Sally Pasley Vargas for The Boston Globe

Serves 4 with leftovers

Vegetable oil (for the baking sheet)
4tablespoons apricot jam
2tablespoons grainy mustard
Grated rind and juice of
1 orange
2tablespoons vegetable oil
¼teaspoon ground cloves
3boneless ham steaks
(about 1 pound each)

1. Lightly oil a rimmed baking sheet. Set an oven rack 6 inches from the broiler element. Turn on the broiler.

2. In a bowl, stir together the jam, mustard, orange rind and juice, oil, and cloves. Cut the ham steaks in half. Set on the baking sheet. Spread each steak with 1 tablespoon of the glaze. Broil for 5 to 6 minutes, or until they are browned. Turn over and spread with remaining glaze. Broil for 5 to 6 minutes, or until browned. Total broiling time is about 12 minutes.

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3. Set aside 2 steak halves for the salad. Serve 1 half per person with the potatoes.

Sally Pasley Vargas

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