Grilled Melon And Ham Recipes

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GRILLED BEEF WITH HORNED MELON SAUCE



Grilled Beef with Horned Melon Sauce image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 11

1 horned melon
1 pound lean beef sirloin, trimmed of all fat
4 cups shredded lettuce
1 1/2 cups julienne-cut cucumber
Horned Melon Sauce, recipe follows
1 horned melon
3 tablespoons lime juice
1 green onion, minced
1 teaspoon vegetable oil
1/4 teaspoon cumin
1 garlic clove, minced

Steps:

  • Cut the melon into halves. Cut crosswise into thin slices. Cut off the outside skin. Cut the beef into thin slices. Grill or broil the beef to desired doneness. Arrange the lettuce on a large salad platter. Top with the grilled beef, melon slices, and cucumber sticks. Spoon the sauce over the top.
  • Cut the melon into halves lengthwise. Use a grapefruit knife or small sharp knife to scoop out the pulp. Combine the melon pulp, lime juice, green onion, oil, cumin and garlic in a blender or food processor container. Cover and process until well blended.

SMOKY EGGPLANT AND MELON WRAPS



Smoky Eggplant and Melon Wraps image

Entered for safe-keeping. From June 2012 Vegetarian Times. Instead of cured ham, these use smoky grilled eggplant to contrast with cantaloupe.

Provided by KateL

Categories     Melons

Time 20m

Yield 24 wraps, 6 serving(s)

Number Of Ingredients 10

1 medium eggplant (3/4 pound)
1/4 cup olive oil
2 tablespoons low sodium soy sauce
2 tablespoons apple cider vinegar
2 tablespoons brown sugar
2 teaspoons smoked paprika
1 1/2 teaspoons cumin
2 teaspoons kosher salt
2 lbs cantaloupe, peeled and cut into 24 1-inch chunks (from 1/2 large melon)
24 toothpicks

Steps:

  • Quarter eggplant lengthwise,a nd slice into 24 long-very thin strips using mandoline or sharp vegetable peeler.
  • Whisk together oil, soy sauce, vinegar, brown sugar, paprika, cumin, and salt in 9-inch square baking dish. Add eggplant strips, and let marinate 10 minutes.
  • Heat gas grill to high. Grill eggplant strips 2 minutes per side, or until strips are very tender and have pronounced grill marks.
  • wrap 1 strip grilled eggplant around each melon chunk, and secure with toothpick.

Nutrition Facts : Calories 178.4, Fat 9.7, SaturatedFat 1.4, Sodium 788.3, Carbohydrate 23.2, Fiber 4.8, Sugar 18.7, Protein 2.7

GRILLED HAM



Grilled Ham image

By having the ham sealed in foil, the ham stays moist and delicious.

Provided by Kris

Categories     Main Dish Recipes     Pork     Ham     Whole

Time 3h10m

Yield 15

Number Of Ingredients 3

1 cup brown sugar
¼ cup yellow mustard
9 pounds fully-cooked, bone-in ham

Steps:

  • Preheat grill to 350 degrees F (175 degrees C).
  • Mix brown sugar and mustard together in a bowl until a paste forms.
  • Place ham on a large piece of aluminum foil. Spread brown sugar paste over entire ham. Wrap foil securely around ham, sealing all of the edges together. Place wrapped ham in a disposable pan.
  • Grill ham on the preheated grill until heated through, about 2 1/2 hours. Remove ham from grill and let rest 30 minutes before slicing.

Nutrition Facts : Calories 706.3 calories, Carbohydrate 9.7 g, Cholesterol 198.7 mg, Fat 51.5 g, Fiber 0.1 g, Protein 47.6 g, SaturatedFat 17.8 g, Sodium 177.9 mg, Sugar 9.4 g

SMOKED WATERMELON HAM RECIPE BY TASTY



Smoked Watermelon Ham Recipe by Tasty image

This smoked watermelon serves as a really cool take on a smoked ham. Impress your friends with this mind-bending vegan substitute. The key to success with this recipe is properly smoking the melon and including a great dry rub to remove excess moisture. We promise it will be a meal they won't soon forget.

Provided by Merle O'Neal

Categories     Dinner

Time 30m

Yield 10 servings

Number Of Ingredients 21

1 large seedless watermelon
½ cup kosher salt
3 tablespoons coconut sugar
1 tablespoon chili powder
1 tablespoon smoked paprika
1 ½ teaspoons freshly ground black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
½ teaspoon ground cloves
3 cups hickory chips, soaked in cold water for 1 hour
orange, or fresh rosemary or thyme sprigs, for garnish
2 teaspoons canola oil
2 teaspoons garlic, minced
2 teaspoons fresh ginger, minced (about 1/4 inch (6mm) piece of fresh ginger, peeled)
½ cup coconut sugar
½ cup raw agave
½ cup fresh orange juice
2 teaspoons dijon mustard
1 tablespoon pureed chipotle in adobo
1 teaspoon kosher salt
½ teaspoon worcestershire sauce

Steps:

  • Tip: When buying your watermelon make sure to lift it up. It should feel heavy and dense. If the watermelon feels light and hollow, it has lost too much of its natural moisture.
  • Brine and smoke the watermelon: Carefully cut the ends off of the watermelon. Turn the watermelon onto a flat side, then cut off the rind, working carefully to cut off as little flesh as possible. Discard the rind. The watermelon should look like a football with flat ends and be red all over, with no remaining white patches.
  • Lay the watermelon on the cutting board lengthwise. Find the side of the watermelon that has the largest surface area and set that face-up. If the watermelon will not lay steadily with that side up, slice a small amount off the back to make a flat surface, which will allow the watermelon to sit evenly.
  • On the top of the watermelon, cut 1-inch deep diagonal slits in opposite directions to form a cross-hatch pattern.
  • In a medium bowl, whisk together the salt, coconut sugar, chili powder, paprika, pepper, garlic powder, onion powder, and cloves.
  • Rub the spice mixture all over the watermelon, making sure to get some between the cross-hatch cuts, but being careful not to tear the watermelon.
  • Set a wire rack inside a rimmed baking sheet. Place the watermelon on the rack, cross-hatch side up, and refrigerate, uncovered, for at least 12 hours. This will pull out excess moisture and allow the flavors from the spice rub to permeate the entire watermelon.
  • Preheat oven to 450°F (230°C).
  • Drain all but 2 tablespoons of the hickory chip soaking liquid, then spread the chips and reserved liquid in an even layer over the bottom of a roasting pan. Set a roasting rack on top.
  • Place the watermelon, cross-hatch side up on the roasting rack. Cover the pan tightly with heavy-duty foil.
  • Bake the watermelon for 30 minutes. You will begin to see a bit of smoke coming from the roasting pan. If it is smoking too much, you may need to carefully tighten the foil around your pan to keep the smoke inside.
  • Reduce the oven temperature to 250°F (120°C). Continue baking the watermelon for 3 hours, then remove the foil and roast another 3 hours.
  • While the watermelon roasts, make the chipotle and honey glaze: Heat the canola oil in a large skillet over medium-high heat. Once the oil is shimmering, add the garlic and ginger and cook, stirring frequently, for 1-2 minutes, or until light golden brown in color and very fragrant.
  • Add the coconut sugar, honey, orange juice, mustard, chipotle, salt, and Worcestershire sauce and cook, stirring constantly, until the mixture is evenly combined. Bring to a simmer and then reduce the heat to medium. Cook, stirring often, for 10-12 minutes more, or until reduced by half. The glaze should coat the back of a spoon and leave a trail behind it when stirred in the pan. Transfer the glaze to a liquid measuring cup or medium bowl to cool; you should have about 1 cup.
  • After 6 hours, remove the watermelon from the oven and turn the broiler on high.
  • Remove the watermelon; it should look slightly charred and reduced in size. Carefully remove the rack from the roasting pan and place on a baking sheet. Discard the excess liquid and hickory chips from the pan. Return the rack with the watermelon to the roasting pan.
  • Brush ¼ cup of the glaze over the top of the watermelon. Broil for 10-12 minutes, rotating the pan as needed, until the glaze has evenly caramelized. If one spot is getting darker more quickly than others, use foil to cover that specific area. Remove the watermelon from the oven and let cool slightly.
  • Using long metal spatulas to support the watermelon, transfer it to a large serving platter with sliced oranges or fresh rosemary or thyme sprigs. Glaze the warm watermelon with another ¼ cup of the glaze. Slice the watermelon and serve with the remaining glaze alongside.
  • Enjoy!

Nutrition Facts : Calories 191 calories, Carbohydrate 45 grams, Fat 1 gram, Fiber 1 gram, Protein 1 gram, Sugar 39 grams

DOREEN'S HAM SLICES ON THE GRILL



Doreen's Ham Slices on the Grill image

This is a longtime favorite of my family -- even the most selective 'diners' like it! Cooked ham is basted with a warm, zesty sauce while grilling. Smoked turkey slices may be substituted for ham.

Provided by DOREENB

Categories     Meat and Poultry Recipes     Pork

Time 25m

Yield 4

Number Of Ingredients 4

1 cup packed brown sugar
¼ cup lemon juice
⅓ cup prepared horseradish
2 slices ham

Steps:

  • Preheat an outdoor grill for high heat and lightly oil grate.
  • In a small bowl, mix brown sugar, lemon juice and prepared horseradish.
  • Heat the brown sugar mixture in the microwave on high heat 1 minute, or until warm.
  • Score both sides of ham slices. Place on the prepared grill. Baste continuously with the brown sugar mixture while grilling. Grill 6 to 8 minutes per side, or to desired doneness.

Nutrition Facts : Calories 245.2 calories, Carbohydrate 58 g, Cholesterol 8 mg, Fat 1.3 g, Fiber 0.9 g, Protein 2.7 g, SaturatedFat 0.4 g, Sodium 260.4 mg, Sugar 55.3 g

ZESTY GRILLED HAM



Zesty Grilled Ham image

If it's ham, my kids will eat it, but they like this kicked-up recipe best of all. Even the small ones eat adult-sized portions, so be sure to make plenty. -Mary Ann Lien, Tyler, Texas

Provided by Taste of Home

Categories     Dinner

Time 15m

Yield 4 servings.

Number Of Ingredients 4

1/3 cup packed brown sugar
2 tablespoons prepared horseradish
4 teaspoons lemon juice
1 fully cooked bone-in ham steak (1 pound)

Steps:

  • Place brown sugar, horseradish and lemon juice in a small saucepan; bring to a boil, stirring constantly. Brush over both sides of ham. , Place ham on an oiled grill rack over medium heat. Grill, covered, until glazed and heated through, 7-10 minutes, turning occasionally.

Nutrition Facts : Calories 180 calories, Fat 5g fat (2g saturated fat), Cholesterol 44mg cholesterol, Sodium 845mg sodium, Carbohydrate 20g carbohydrate (19g sugars, Fiber 0 fiber), Protein 14g protein.

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