Ingredients

4 servings

　　Zest and juice of 2 oranges

　　1 tablespoon ground coriander (a palmful)

　　1/2 cup honey (eyeball it)

　　1 tablespoon chili powder (a palmful)

　　Salt and freshly ground black pepper

　　1 1/2 cups chicken stock or broth

　　3 tablespoons extra-virgin olive oil (EVOO)

　　1 large red onion, chopped

　　3 large garlic cloves, chopped

　　1 jalapeño pepper, chopped

　　1 small zucchini, thinly sliced into disks

　　1 10-ounce box frozen corn kernels

　　2 large ham steaks, cut in half

　　1 15-ounce can black beans, drained and rinsed

　　Zest and juice of 1 lime

　　1/4 cup fresh flat-leaf parsley leaves (a generous handful), chopped

　　

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.

　　Rachael Ray 365: No Repeats