Ingredients
1-1/2 cups red wine vinegar1/2 cup sugar1 teaspoon finely chopped jalapeno pepper1 teaspoon minced fresh gingerroot1 medium ripe mango or 2 medium ripe peaches, peeled and cut into wedges1 fully cooked boneless ham steak (about 2 pounds)1/8 teaspoon pepper
Preparation
In a small saucepan, combine the vinegar, sugar, jalapeno and ginger. Bring to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes or until glaze is thick and caramelized. Strain and cool. Place mango in a food processor or blender; cover and process until smooth. Stir into glaze; set aside.
Sprinkle both sides of ham steak with pepper. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill, covered, over medium heat for 10 minutes on each side or until heated through. Brush both sides of ham with mango glaze; grill 5 minutes longer. Serve ham with remaining glaze.
