Grilled Ham Steak
This is easy, tasty, and can be made with sugar-free preserves. DH and I love cinnamon so this fits the bill to a T. If you cannot buy a large ham steak, the thin ones work fine; just reduce grilling time. Or you might buy a half ham and cut a slab off the large end.
This is easy, tasty, and can be made with sugar-free preserves. DH and I love cinnamon so this fits the bill to a T. If you cannot buy a large ham steak, the thin ones work fine; just reduce grilling time. Or you might buy a half ham and cut a slab off the large end.
- Carbohydrate 8.950907 g
- Cholesterol 68.0385 mg
- Fat 6.55182366666667 g
- Fiber 0.228013329691688 g
- Protein 29.68497 g
- Saturated Fat 2.17976133333333 g
- Serving Size 1 1 (167g)
- Sodium 1957.56353333333 mg
- Sugar 8.72289367030831 g
- Trans Fat 0.696894800000001 g
- Calories 220 calories
Step-by-step
- Make the glaze in a small saucepan by combining the preserves, mustard, lemon juice, and cinnamon. Cook and stir over low heat until thoroughly combined--about 2 to 3 minutes.
- Score fatty edges of ham.
- Grill ham over medium coals for 6 to 8 minutes per side, brushing with glaze during the last few minutes of grilling.
A glazed ham steak yields a deeply caramelized surface with smoky char marks framing a tender, savory interior. Sweet fruit preserves and sharp mustard create a high-sugar coating that burns rapidly under direct heat. Master this protein by managing the grill zones and timing the application precisely.
- Score the thick outer fat band with a sharp knife every inch to prevent the meat from cupping or curling upward as the proteins tighten on the grate.
- Maintain a medium-heat zone around 350 degrees Fahrenheit. Excessive heat turns the apricot preserves into carbon before the interior reaches serving temperature.
- Brush the glaze onto the meat only during the final three minutes of cooking. Sugars caramelize instantly and will blacken bitterly if exposed to flame for the entire duration.
- Thin slices require a shorter total cooking window of roughly three minutes per side, while a full one-inch slab needs six to eight minutes per side.
Gas grills offer precise temperature control via burner dials. Charcoal setups require banking coals to one side to establish a two-zone cooking surface.
