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Mustard Maple ham Steak with Spring Leeks and Peas

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Mustard Maple ham Steak with Spring Leeks and Peas

The leek, in the same genus as an onion and garlic, is one of the national emblems of Wales, and historians say Welsh soldiers used to identify themselves by wearing the vegetable on their helmets in an ancient battle against the Saxons that took place in a leek field. It’s packed with flavor and gives any dish a kick without all of the sodium.

This s a great spring/early summer dish that’s simple, easy and super tasty.  It’s also the kind of thing you can make for a larger group. Throw some roasted potatoes in the mix to feed the family and pair it with a nice crisp sauvignon blanc for a good al fresco meal.

What you need:

Ham

2, 1LB ham steaks
1/2 cup dijon mustard
1/2 cup maple syrup
2 TBSP rice vinegar
1/2 C chicken broth

Leeks and Peas

32 oz bag frozen peas
3 large leeks
1 Bunch of organic celery
  *(celery holds a lot of pesticides- it is listed in the “Dirty Dozen”- buy organic if possible)
1-2 TBSP Non-Gmo cooking oil
1/2 C Vegetable broth
1 tsp garlic salt
1 TBSP minced garlic
1 tsp thyme
1 tsp pepper
fresh cracked pepper to taste (1-2 tsp)

What You Do:

Ham
Preheat oven to 350 degrees
Preheat cast iron skillet/griddle to med heat
 
Whisk mustard, maple syrup, vinegar and broth in a small bowl
Baste one side of ham steak with sauce and place basted side down on skillet
Brown lightly and let sauce caramelize a bit
Repeat this process not he other side, and for both steaks
Slice steaks into 1”-1 1/2” strips and discard any gristle

Line large baking dish with foil

Add slices of steak and coat with remaining sauce until lightly covered
Bake at 350 for about 15-20 min or until ham browns lightly and absorbs sauce

Leeks and Peas

Clean and chop celery into 1/2” pieces, set aside in bowl
Cut ends and green leaves off of leeks and wash thoroughly, removing any tough outer-skin (like an onion)
Slice leeks length-wise
Lay flat and *using a serrated or very sharp knife cut leeks into 1/2” slices
            *(leeks can get slippery like onions so be careful!)
Heat large skillet/non-stick green pan to med- once hot add a few TBSP cooking oil
Saute celery until el dente (about 2-3 min)
Add leeks and sauce another 3 minutes or so
Add broth, and garlic salt, garlic, thyme and pepper
Simmer 10- 15 minutes or until leeks are tender
Add frozen peas and simmer about 4 minutes
Turn heat off and let peas finish cooking in the broth (3-4 minutes)

Plate Ham steak strips and vegetables

Garnish with cracked pepper and serve!

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