While the official first day of summer is still a few weeks away, barbecue season is already in full swing. If you’re looking for something new to try the next time you fire up the grill, I recommend this recipe for Apricot Barbecued Ham Steak.
This Dilly Potato Salad goes well with the ham steaks. Together, they’ll make a great summer meal your friends and family will love!
APRICOT BARBECUED HAM STEAK
1 (1-pound) ham steak
1/3 cup hickory and brown sugar barbecue sauce
1/2 teaspoons honey mustard
1 tablespoon apricot preserves
1/2 teaspoon smoked paprika
Mix together the barbecue sauce, honey mustard and apricot preserves until thoroughly blended.
Add smoked paprika and mix again.
Set grill on medium high heat and grill ham steak on one side until light grill marks appear, about 8-10 minutes. Turn ham steak over and grill on other side for about 5-8 minutes. (Since the ham is already cooked, you only need to heat it through until grill marks appear.)
Spread the barbecue sauce-apricot preserves mixture over the top side of the ham and keep the lid covered for another 5-8 minutes. Remove from heat and slice into servings. Serves 4.
DILLY POTATO SALAD
4 medium-size red potatoes
1/2 cup sour cream
1/4 cup mayonnaise
1/2 tablespoon Dijon mustard
2 tablespoons white sugar
1 teaspoon dill weed
1 tablespoon sliced green onions
1/2 cup shredded cheddar cheese, divided
Salt and pepper to taste
Boil potatoes with skins on until fork-tender. When cooked, remove from heat and let cool until easily handled and then cut into small chunks and place in a medium-size serving bowl.
In a separate bowl, mix together the sour cream, mayonnaise and Dijon mustard until well-blended. Add the white sugar, dill weed and green onions and stir together until smooth.
Pour over cut potatoes and gently stir until all is incorporated. Add salt and pepper and gently stir again.
Reserve 2 tablespoons of shredded cheddar cheese and gently fold in remainder of the cheese into the potato mixture. Sprinkle the 2 tablespoons of cheese over the top of the potato salad mixture and refrigerate until ready to serve. Makes 4 servings.
Brotherton offers website readers one stellar recipe a week in the “My Leader Yummy” feature. Looking for a recipe you can’t find? Email me at kbrotherton42@gmail.com and I’ll see if I have it.
