Two weeks ago, I took a Thai cooking class at Gallery 64 in downtown Wabash. What a cool thing to do! Although I'm usually the one standing behind the mixing bowl teaching cooking classes, it was fun being the student for a change. I will admit, I didn't have much experience with Thai dishes. I had no idea what Pad Woon Sen was, or that fish sauce is used in most Asian dishes as a base. Who knew that Panang Curry, a mixture of coconut milk, curry paste, lime leaves, brown sugar, fish sauce, peanut butter, veggies, chicken and Thai basil could be so good! What better way to learn about another culture but through cooking and tasting their food? You can bet I will be signing up for more cooking classes they have to offer.
This recipe for Tangy Ham Steak is super simple and delicious. The perfect week night summer supper.
Tangy Ham Steak
1/3 cup spicy brown mustard
1/4 cup honey
1/2 teaspoon grated orange peel
1 fully cooked ham steak( about 2 pounds)
In a small bowl, combine mustard, honey,and orange peel. Brush over one side of ham. Grill,uncovered over med -hot heat for about 7 minutes. Turn and brush with mustard mixture. Cook until well glazed and cooked through.