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What You Need:
(Serving Size: 4)
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½ pound butter, cut into ½-inch bits
½ cup finely chopped bottled chutney
2 teaspoons curry powder
1 tablespoon vegetable oil
2-pound center-cut ham steak, cut
about ¾ inch thick and trimmed
of all but 1/8 inch of fat
1 large firm ripe cantaloupe, cut lengthwise into 8 equal wedges and peeled
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Translate this recipe:
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| How To Cook: |
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1. Light a layer of briquettes in a charcoal grill and let them burn until white ash appears on the surface. Or preheat the broiler of your stove to its highest setting.
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2. Meanwhile, in a small saucepan, melt the butter over moderate heat, stirring so that it melts evenly without browning. Remove the pan from the heat, add the chutney and curry powder, and mix well.
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3. With a pastry brush, spread the vegetable oil evenly over the grill of the barbecue or the rack of the broiling pan. Place the ham steak on the grill or rack, and brush the top with about 1/3 cup of the chutney mixture.
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4. Broil the ham steak for about 15 minutes, turning it over every 5 minutes with kitchen tongs and brushing it each time with about 1/3 cup of the chutney mixture. When the ham steak is richly browned on both sides, transfer it to a heated platter.
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5. Arrange the wedges of cantaloupe in one layer on the grill or broiling pan rack, brush them with about half of the remaining chutney mixtureand broil them for 1 or 2 minutes.
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6. Turn the wedges over, coat them with the rest of the mixture and broil for about 1minute longer, or until they are richly colored. Serve the ham steak at once,surrounded on the platter by the broiled cantaloupe wedges.
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