Chile-Rubbed Ham with Peach-Cilantro Salsa

It’s a quick grill—a fully cooked ham steak patted with paprika and smoky chiles before searing. Our soothing salsa tames the spice.

PREP: 30 minutes GRILL: 6 to 8 minutes

MAKES: 4 main-dish servings

PEACH-CILANTRO SALSA

4 ripe peaches (about 1 ¼ pounds total), pitted and cut into -inch chunks

1 cup loosely packed fresh cilantro leaves, chopped

1 jalapeño chile, seeded and minced

2 tablespoons peach jam

2 tablespoons fresh lime juice

¼ teaspoon salt

CHILE-RUBBED HAM

1 tablespoon paprika

1 tablespoon olive oil

2 teaspoons minced canned chipotle chile in adobo (see Tip) or 2 teaspoons adobo sauce

1 fully cooked center-cut ham steak, ½ inch thick (about 1 ¼ pounds)

1. Prepare outdoor grill for direct grilling over medium heat, or lightly spray a ridged grill pan with nonstick cooking spray, then heat on medium until hot.

2. Prepare salsa: In medium bowl, toss together peaches, cilantro, jalapeño, jam, lime juice, and salt. Cover and refrigerate salsa up to 1 day if not serving right away. Makes about 4 cups.

3. Prepare ham: In cup, mix paprika, oil, and chipotle. Spread mixture on both sides of ham.

4. Place ham on hot grill rack or pan; grill, 6 to 8 minutes, turning ham once, until lightly browned and heated through. Serve ham with salsa.

EACH SERVING HAM: About 180 calories, 24g protein, 1g carbohydrate, 8g total fat (2g saturated), 72mg cholesterol, 1,820mg sodium

EACH ½ CUP SALSA: About 40 calories, 0g protein, 10g carbohydrate, 0g total fat, 0mg cholesterol, 80mg sodium

TIP: Canned chipotle chiles are smoked jalapeño chiles packed in a thick, vinegary sauce called adobo. Look for them in the Hispanic section of your supermarket.