{"id":1568,"date":"2009-01-03T20:37:45","date_gmt":"2009-01-04T00:37:45","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=1568"},"modified":"2009-01-03T20:37:45","modified_gmt":"2009-01-04T00:37:45","slug":"ham-steak-with-ginger-peach-glaze%e3%83%8f%e3%83%a0%e3%82%b9%e3%83%86%e3%83%bc%e3%82%ad%e3%81%a8%e7%94%9f%e5%a7%9c%e3%83%94%e3%83%bc%e3%83%81%e7%85%a7%e3%82%8a%e3%82%bd%e3%83%bc%e3%82%b9","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=1568&lang=en","title":{"rendered":"Ham Steak with Ginger Peach Glaze
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\"img_2440\"<\/a><\/p>\n

Ham Steak with Ginger Peach Glaze<\/strong>
\nDecember 31, 2008<\/em><\/p>\n

I wanted to make something traditional\/special for dinner on New Year’s Eve. I asked Terry, and he asked his friends and family what is the traditional\/typical food people eat on New Year’s Eve in the states. Nobody really knew… Well, they said there isn’t really any special food people eat on New Year’s Eve. I still wanted to make something festive (but easy), and I thought ham steak would make a perfect New Year’s Eve dinner. I served ham steak with home-made ginger peach glaze, which was made with peach preserve, grated ginger, soy sauce, vinegar, mustard, brown sugar, salt, and pepper. I had made apricot glaze before, but this was the first time to make ham glaze with peach. It turned out very good. Terry and I both liked it. In a way, it’s easy to prepare meals this time of the year here, as in Japan there are certain special foods that people prepare for New Year’s Eve and New Year’s day to celebrate new year and also wish for luck and prosperity. <\/p>\n

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Ham Steak with Ginger Peach Glaze December 31, 2008 I wanted to make something traditional\/special for dinner on New Year’s Eve. I asked Terry, and he asked his friends and family what is the traditional\/typical food people eat on New Year’s Eve in the states. Nobody really knew… Well, they said there isn’t really any […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,7],"tags":[],"class_list":["post-1568","post","type-post","status-publish","format-standard","hentry","category-meat","category-pork"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/1568","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1568"}],"version-history":[{"count":21,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/1568\/revisions"}],"predecessor-version":[{"id":1685,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/1568\/revisions\/1685"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1568"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1568"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1568"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}