Marinated Ham Steak

The lamb's head is ready, but I had a very draining morning and was not. In addition, the weather today was beyond fine, and not grilling seems like a crime. So. Marinated fresh ham steak (shown above served with the very last veggies from last year's farmers' market).

Recipe:
(serves 2)

1 ham steak
2 c coconut water (found in the juice section in most supermarkets. You really do need this; coconut milk would not work)
1/4 c soy (I used Kikkoman)
1" piece of ginger, peeled and finely chopped
2 lg cloves garlic, peeled and finely chopped
1/4 c fresh-grated horseradish root (mine was mixed with beet; thus the pink color)
pepper to taste

Mix the coconut water, soy, ginger, and garlic in a shallow pan big enough to accommodate the ham steak. Marinate 2 hours or more, turning every half hour.

Preheat the Big Green Egg (or grill) to 325F.

While the Egg/grill is preheating, mix the horseradish with 2T of the marinade. Strain the rest of the marinade, discarding the juice. Mix the remaining ginger and garlic into the horseradish mixture.

Put the ham on the grill and spread half of the horseradish mixture on the top. Grill 8 minutes. Flip and spread the rest of the horseradish mixture on top. Grill 4 min more, then shut the grill down and let the meat rest (on the grill) another 4 min.

Eating notes: Yes, the coconut juice matters. It adds an understated sweetness that balances the rest and allows you to make a very simple sauce really stand out. The horseradish loses it's nasal sharpness on the grill, so even if you normally would think this is a bit heavy-handed, it's worth a try.