Mother’s Day & Barbecued Ham Steak
Posted By Cori on May 11, 2009
Mother’s Day was a bit different this year. It was my first Mother’s Day as an empty-nester and away from my family. I was able to Skype with my daughters, Mother and family and that is a true blessing. For the first time in my life I heard, “Happy Mother’s Day, Grandma. I love you.” What a treasure! And my own two daughters are more beautiful every day. What a blessing to see each of them working to develop their own Mother gifts. It’s strange to celebrate being a Mother when you’re not even with your own Mother or the children who made you one. But I cannot complain; at least we were able to see one another and talk together for two hours for free. My life is truly blessed!
I’m aware of women who have a real hard time with Mother’s Day for one reason or another. I can only imagine the pain of Mothers who have not been able to actually bear children or who have lost a child. There are women whose Mother’s were not physically or emotionally a part of their lives. These are all tragedies and would be challenging to deal with. I, myself, have unfulfilled wishes and expectations. Life does not guarantee any of us our greatest hopes.
But, with rare exception, most of us have Mother figures who have made our lives better. There is at least an aunt, sister, friend, or mentor who has given us a Mother example. And there are many children who need Mothers in their lives. So many opportunities to share our own Mother Hearts! Not that we should not feel our pain or pretend it doesn’t exist. But when we are ready, what a gift to share our Motherhood with others!
For Mother’s Day, Garret wanted to try something a little different for dinner. We found a recipe for Grilled Ham Steak and decided to tweak the recipe a bit. I made a glaze with pineapple and Garret actually barbecued boneless ham steaks on the grill. Super easy, super elegant looking, and SUPER tasty.
Pineapple Glaze
4 Tbs. butter
1 (8 oz.) can pineapple tidbits, drained
1 1/2 tsp. ground mustard
4 Tbs. dark brown sugar
Over low heat in a small saucepan, melt butter. Add drained pineapple tidbits and simmer until heated through; about 2 minutes. Add mustard and dark brown sugar; bring to a simmer and simmer for about 5 minutes, or until sugar is dissolved and glaze is warmed throughout.
Garret used Jack Daniel’s Tennessee Whiskey Wood Smoking Chips to add some smoke and flavor to the ham and grilled the steaks for about 3 minutes on each side. He basted the steaks with the glaze during the last minute, turned the steaks and spooned a little glaze with pineapples on top for a few seconds.
Seriously – I don’t know as I can eat ham steaks any other way again!
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