Peppered Peaches with Ham
|Ripe peaches||24 Ounce, peeled, halved and pitted (3 Large Sized, 8 Ounce Each)|
|Lemon juice||2 Tablespoon|
|Water||2 Cup (32 tbs)|
|Sugar||2⁄3 Cup (10.67 tbs)|
|Dry mustard||1 Teaspoon|
|Fully cooked ham steak||1 1⁄2 Pound, cut 1 inch thick|
|Green peppercorns in brine||2 Tablespoon, drained and chopped|
1 In a large bowl, put the peach halves.
2 Sprinkle with lemon juice.
3 In a medium saucepan, combine water and sugar.
4 Bring to a boil over high heat.
5 Stir frequently with a slotted spoon until sugar is dissolved.
6 Lower the heat and add in the peach halves.
7 Simmer, uncovered, for 10 minutes, turning peach halves over after every 5 minutes.
8 Remove the saucepan from the heat.
9 Using a slotted spoon, remove the peaches and place, cut side up, on a plate.
10 To the liquid remaining in the saucepan, add in 1 teaspoon dry mustard.
11 Over medium-high heat, cook, uncovered, until the liquid is reduced to 1/2 cup.
12 Remove the saucepan from heat.
13 Preheat the broiler.
14 On the broiler rack over pan, place ham steak.
15 Brush with peach syrup.
16 Broil, 4 to 5 inches from the heat, for about 8 minutes.
17 Turn and brush with the syrup.
18 Broil for another 8 minutes.
19 Meanwhile, brush the cut side of peach halves with syrup.
20 Sprinkle with green peppercorns.
21 On the broiler rack, place cut side up with ham steak during the last 5 minutes of cooking.
22 On a serving platter, place the ham steak and peach halves.
23 Garnish with parsley sprigs, if desired.