Grilled Ham Steak With Peppered Peach Glaze Recipes

Steps:

• Prepare a grill for medium indirect heat. For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
• Cut three 12-inch pieces of heavy-duty foil. Working one piece at a time, fold in half lengthwise. Fold in half again and fold in half one more time; you should have a long strip of foil about 1 1/2 inches wide. Twist the two ends of the strip in opposite directions making a twisted rope of foil. Repeat with the remaining two pieces of foil. Set all three ropes in the center of a small disposable aluminum roaster about 1 inch apart and place the ham on top. (The ropes will prevent the bottom of the ham from burning.) Cover tightly with foil and place over indirect heat (if your grill has a thermometer, it should be at around 325 degrees F). Cover the grill and cook until just warmed through, 35 to 45 minutes.
• Meanwhile, boil the pineapple juice, brown sugar and 1 teaspoon salt in a medium saucepan over medium-high heat until the glaze is very thick and has the consistency of honey, 8 to 10 minutes. Stir in the vinegar and remove from the heat.
• Carefully remove the foil cover from the ham and discard; baste with the glaze, making sure to get in between each slice. Increase the heat to medium-high and move the ham over direct heat. Cover the grill and cook until the glaze begins to bubble, about 5 minutes. Baste again with the remaining glaze, then cover and cook until the glaze bubbles, 5 minutes more. Continue basting and cooking until the ham is shiny and the glaze begins to brown, about 10 more minutes. Remove from the grill and let sit 10 minutes, uncovered, before serving.
• Meanwhile, grill the pineapple rings over direct heat until charred on one side, 4 to 5 minutes. Let cool. Arrange the pineapple rings on the uncut portion of the ham, grill marks facing up, and use toothpicks to secure them in place. Place a cherry in the center of each ring and secure with a toothpick.
• Serve the ham with any accumulated juices, remaining pineapple rings and cherries on the side.

Steps:

• 1. In a small saucepan, whisk together the water, sugar, preserves, spices, mustard and honey. Bring to a boil and then simmer until a syrup consistency. ( About 3 - 4 minutes )
• 2. I use my iron skillet when making glazed ham. Use any skillet you prefer. Over medium heat, add 1 tablespoon oil and brown both sides of ham, until they begin to caramelize around the edges.
• 3. Once ham is to desired brownness, evenly pour half the glaze over ham and move ham around to coat. Cook another few minutes, watching the glaze doesn't burn. I thicken the remaining glaze a few more minutes, while finishing off the ham.
• 4. Plate and pour remaining glaze over steaks and serve. Delicious!

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.

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.

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.

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.