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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.
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2
Bring the mixture to a boil and simmer until reduced by half, about 5 minutes.
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3
Keep warm.
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4
Preheat a medium skillet over medium-high heat with 2 tablespoons of the EVOO (twice around the pan).
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5
Add the onions, garlic, jalapenos, zucchini, salt, and pepper.
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6
Cook, stirring frequently for about 3 minutes, or until the onions start to turn translucent.
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7
Add the frozen corn, stir to combine, and continue to cook for 2 more minutes.
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8
While the corn is cooking with the veggies, preheat another skillet over medium-high heat with the remaining tablespoon of EVOO.
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9
Add the ham steaks and heat through and brown slightly, about 2 minutes on each side.
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10
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.
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11
To the ham steaks, add the reduced honey-orange glaze.
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12
Flip the ham steaks around in the glaze and continue to cook for about 1 minute.
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13
Add the orange zest, lime zest and juice, and parsley to the veggie and black bean mixture.
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14
Toss to combine.
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15
Serve the glazed ham steaks with a helping of the warm black bean, zucchini, and corn salad.
