1. Preheat grill to medium-high heat. Remove ham steak from package and set aside. Trim and cut selected vegetables into grill-friendly pieces and toss with garlic, olive oil, salt and pepper until evenly coated.

2. Grill vegetables, covered, for 4-6 minutes or until lightly charred and tender-crisp, turning as needed. Remove from grill and cover loosely with foil to keep warm. Grill ham steak, covered, for 2-3 minutes per side or until heated through. Cut ham steak into portions and arrange on platter with grilled vegetables. Spoon over prepared orange-olive vinaigrette and serve!

Orange-Olive Vinaigrette (can be made up to three hours in advance)

2 oranges
1 tablespoon red wine vinegar
2 tablespoons coarse grain mustard
1 ½ teaspoons fresh thyme leaves, chopped
¼ cup olive oil
⅓ cup pitted Kalamata olives, halved lengthwise

In medium bowl, from one orange, zest 1 teaspoon zest and squeeze ⅓ cup juice. Add in vinegar, mustard and thyme leaves and slowly whisk in olive oil until combined. With small knife, remove all skin and pith from remaining orange and cut into small bite-size bits. Stir in orange bits and Kalamata olives into dressing mixture and reserve until needed.