Grilled Ham Steak With Honey Bourbon Glaze Recipes
GRILLED HAM STEAK WITH HONEY BOURBON GLAZE
Time 12m
Yield 2
Number Of Ingredients 7
Steps:
- Combine ingredients for glaze. Have the temperature of the grill high and grill the ham steaks for 7-9 minutes, turning once and brushing with glaze halfway through the cooking. Pour remaining glaze over ham steaks before serving.
GRILLED & GLAZED HAM STEAKS
This is easy, tasty, and can be made with sugar free preserves. My DH and I love cinnamon so this glaze fits the bill. If you cannot buy a large ham steak, the thin ones work almost as well. Or you might buy a half ham and slice it into steaks at home. I have also just fried the steak on the stove, and then added the glaze to it.
Provided by WiGal
Categories Ham
Time 25m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- 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.
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- One hour before cooking, remove the ham from its wrapper and pat dry with paper towels. Cut the rind of the ham in a 1 inch diamond pattern, cutting about 1/4 inch deep. Set the ham in the aluminum foil pan.
- Set the grill up for indirect medium-low heat, 300°F, with the heat on the sides of the grill and no heat in the middle. For my Weber Summit, I preheat the grill with all burners on high for 15 minutes, then turn off all but the outside burners (burner #1 and #6), leaving the middle of the grill with no lit burners.
- While the grill is heating: Simmer the glaze ingredients in a small saucepan over medium heat, whisking to break up the honey and mustard, until the honey melts, about 5 minutes.
- Put the pan with the ham in the center of the grill, so the lit burners are not directly below it. Close the lid and cook the ham until it reaches 135°F in its thickest part, about 3 hours for a 10 pound ham. (It should take about 18 minutes per pound of ham, but thickness matters more than weight. If you have a probe thermometer, now is the time to use it; if you don’t, check the temperature every hour.) During the last half hour of cooking, brush the ham with the reheated glaze every ten minutes.
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