Ham Steaks with Shelling Beans and Charred Herb Vinaigrette
The Publican in Chicago, IL pays homage to pork, and it’s where Chef Cosmo Goss takes ham to new heights. He wet-cures his city ham with brown sugar, maple syrup, salt and chili, cures it for 10-14 days, and hot-smokes it over hickory and apple woods. Then he chars the ham on the grill, basting it with a spicy-sweet sumac glaze until caramelized, and serves it over creamy braised shelling beans. To finish the dish, he drizzles it with an herb vinaigrette made with charred scallions, thyme, parsley, basil and mint.
Find the recipe here.