Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
In a small sauce pot over high heat, combine the orange juice, coriander, honey, chili powder, salt, pepper, and 1 cup of the chicken stock. Bring the mixture to a boil and simmer until reduced by half, about 5 minutes. Keep warm.
Step 2
Preheat a medium skillet over medium-high heat with 2 tablespoons of the EVOO (twice around the pan). Add the onions, garlic, jalapeños, zucchini, salt, and pepper. Cook, stirring frequently for about 3 minutes, or until the onions start to turn translucent. Add the frozen corn, stir to combine, and continue to cook for 2 more minutes.
Step 3
While the corn is cooking with the veggies, preheat another skillet over medium-high heat with the remaining tablespoon of EVOO. Add the ham steaks and heat through and brown slightly, about 2 minutes on each side.
Step 4
To the corn and veggie mixture add the black beans and the remaining 1/2 cup of chicken stock and cook until the beans are heated through.
Step 5
To the ham steaks, add the reduced honey-orange glaze. Flip the ham steaks around in the glaze and continue to cook for about 1 minute.
Step 6
Add the orange zest, lime zest and juice, and parsley to the veggie and black bean mixture. Toss to combine. Serve the glazed ham steaks with a helping of the warm black bean, zucchini, and corn salad.
