- 4 tablespoons [60 g] melted butter
- 1/4 to 1/2 teaspoon [1 to 2.5 mL] curry powder
- 1 tablespoon [15 mL] drained chutney syrup
- 1 [1-inch / 2.5-cm thick] slice precooked ham [approximately 1 3/4 pounds - 795 g]
- 1 medium cantaloupe, peeled and seeded
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- Preheat barbecue until medium-hot.
- Blend together melted butter, curry powder and chutney syrup; brush mixture on both sides of slice of ham.
- Transfer ham steak onto barbecue rack, 5 to 6 inches [12 to 15 cm] above medium-hot charcoals.
- Barbecue for 16 to 20 minutes, turning occasionally and basting ham often with melted butter mixture.
- Cut cantaloupe into 6 to 8 wedges; brush each wedge with melted butter mixture.
- Approximately 10 minutes before the end of ham cooking time, arrange cantaloupe wedges onto barbecue rack.
- Leave to grill for approximately 3 minutes on each side, and on the back.
- Serve ham steak sliced, along with hot cantaloupe wedges.
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