Combine honey, tamari and oil in a non-reactive container, add ham steaks, turn to coat, cover, refrigerate to marinate (2-6 hours).
Meanwhile, for sweet and sour sauce, combine vinegar, sugar and Shaoxing in a saucepan over high heat, stirring to dissolve sugar. Add garlic and ginger, reduce heat to low and simmer until reduced by half (20-25 minutes). Add pineapple, carrot, cucumber, capsicum and tomato, simmer until tomato becomes tender (5-7 minutes). Remove from heat, stir through tamari, keep warm.
Heat a large char-grill pan over high heat, cook ham steaks, turning once, basting frequently with remaining marinade, until well-seared (3-4 minutes each side). Serve topped with sweet and sour sauce.
Note Tamari and organic brown rice vinegar are available from
select supermarkets and health-food shops. Kwong uses Saskia Beer's
Black Pig ham steaks. If unavailable, substitute another
good-quality ham steak.
This recipe is from the December 2010 issue of Australian Gourmet