Grilled Ham Steak With Peppered Peach Glaze Recipes

GRILLED HAM STEAK WITH PEPPERED PEACH GLAZE

Steps:

• Prepare barbecue (medium-high heat).
• Combine preserves, ginger lime juice, mustard and lime peel in heavy small saucepan. Stir over low heat until preserves melt.
• Sprinkle both sides of ham with pepper; press lightly so that pepper adheres. Brush ham with some of peach glaze.
• Grill ham until heated through, lightly browned and beginning to crisp at edges, brushing occasionally with more glaze, about 3 minutes per side. Cut ham in half. Transfer to plates. Brush with any remaining glaze and serve.

MAPLE-PEACH GLAZED HAM STEAK

Steps:

• Stir together the preserves, maple syrup, ancho powder and orange juice in a medium bowl.
• Heat grill to high. Grill the steaks for 4 to 5 minutes on both sides, keeping the grill covered to heat through. Baste with the glaze every few minutes. Slice and serve.

GAMEDAY GRILLED PEACH-GLAZED HAM STEAKS

Steps:

• At home, for the citrus-ginger sauce: Zest the lemon entirely and then mince the zest. Cut the lemon, orange and grapefruit in half crosswise. Scoop the meat out of the sections of each half of fruit with a serrated grapefruit spoon. Transfer to a bowl and squeeze any remaining juice from the fruit over it. Add the lemon zest. Mix together the olive oil, ginger, garlic, shallot, and wine in a small saucepan and bring to a boil over medium heat. Reduce the heat to low and simmer until the liquid is reduced by half, about 4 minutes. Add the fruit and zest and cook for 1 minute more. Let the sauce cool, and then transfer to a sealable container and refrigerate until you are ready to pack, up to 4 hours. For the peach glaze: Place the peaches, mustard, brown sugar, and jalapeno in a blender of food processor and process until smooth. Cover each side of the ham steaks with the peach mixture and transfer to a sealable container just large enough to hold them. Refrigerate until you are ready to pack, up to 4 hours. At the tailgate: Prepare coals for a medium-hot fire. When the coals are ready, grill the ham steaks for 10 minutes, turning once. Serve immediately with the sauce.

GRILLED HAM STEAK WITH PEPPERED PEACH GLAZE

Steps:

• Prepare barbecue (medium-high heat). Combine preserves, ginger lime juice, mustard and lime peel in heavy small saucepan. Stir over low heat until preserves melt. Sprinkle both sides of ham with pepper; press lightly so that pepper adheres. Brush ham with some of peach glaze.
• Grill ham until heated through, lightly browned and beginning to crisp at edges, brushing occasionally with more glaze, about 3 minutes per side. Cut ham in half. Transfer to plates. Brush with any remaining glaze and serve.

GRILLED & GLAZED HAM STEAKS

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.

TANGY GRILLED HAM STEAK

Steps:

• In a large bowl, combine the ketchup, relish, vinegar, brown sugar and cayenne; set aside 1/2 cup for serving. , Grill the ham steak, uncovered, over medium heat for 3 minutes on each side, basting occasionally with remaining sauce. Serve with reserved sauce.

GRILLED HAM STEAKS

Steps:

• In a small bowl, combine the first seven ingredients. Pour 1-1/2 cups into a large resealable plastic bag; add ham steaks. Seal bag and turn to coat; refrigerate for 1-2 hours. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill ham steaks, covered, over medium heat or broil 4 in. from the heat for 10-15 minutes or until heated through, turning and basting frequently with reserved marinade.

GRILLED HAM STEAK WITH PEPPERED PEACH GLAZE

Steps:

• 1. Prepare barbecue (medium-high heat).
• 2. Combine preserves, ginger lime juice, mustard and lime peel in heavy small saucepan. Stir over low heat until preserves melt.
• 3. Sprinkle both sides of ham with pepper; press lightly so that pepper adheres. Brush ham with some of peach glaze.
• 4. Grill ham until heated through, lightly browned and beginning to crisp at edges, brushing occasionally with more glaze, about 3 minutes per side. Cut ham in half. Transfer to plates. Brush with any remaining glaze and serve.