Grilled Maple Mustard Ham Steak Recipes

Steps:

• Preheat grill to medium heat. Mix mustard, syrup and vinegar in small bowl; set aside.
• Grill ham steak 3 min. on each side. Brush with 1/4 cup of the mustard mixture; cook 1 to 2 min. more on each side or until heated through.
• Serve with the remaining mustard mixture.

Steps:

• 1. Pre heat your indoor grill pan and coat with olive oil before preheating.(can use outdoor grill as well) Use Med high heat
• 2. Pat dry Ham Steak with paper towel and place on grill for 7 to 8 minutes per side depending on thickness
• 3. Place pineapple on grill with steak and turn same timing as ham steak. Preheat oven on broil
• 4. The last 8 minutes of the ham cooking in a small saute pan place balsamic vinegar and cook on med high heat for several minutes to cook down. Add Maple syrup and dijon mustard and mix in mustard well cook another 3 min to thicken a bit
• 5. Take ham and pineaple off grill put in serving dish and cover ham with glaze and let rest while asparagus is cooking
• 6. bend one asparagus stalk until it breaks and cut other stalks to same length. Place on baking sheet and drizzle with olive oil salt and pepper. Place under broiler for 5 minutes and serve

Steps:

• Cut outer edge of fat on ham diagonally at 1-inch intervals to prevent curling (do not cut into ham). Mix mustard, honey and preserves.
• Heat coals or gas grill for direct heat. Grill ham uncovered 4 to 6 inches from medium-high heat 4 minutes. Turn ham; brush with mustard mixture. Grill 4 minutes longer. Turn ham again; brush with remaining mustard mixture. Grill about 2 minutes longer or until heated through.

Steps:

• Heat gas or charcoal grill. In small bowl, mix syrup, mustard and onions. Reserve 3 tablespoons syrup mixture in separate small microwavable bowl. Brush remaining mixture on ham.
• Place ham on grill. Cover grill; cook over medium heat 8 to 10 minutes, turning once, until browned. Microwave reserved syrup mixture uncovered on High 20 to 30 seconds or until hot. Place ham on serving platter; pour syrup mixture over ham.

Steps:

• Melt butter in a large skillet over medium heat. Saute ham steak until heated through and browned, about 2 to 3 minutes per side. Transfer ham steak to platter, keep warm. Add heavy cream to skillet and reduce until thick enough to coat the back of a spoon, about 3 minutes. Add mustard and simmer 1 minute. Add cooked spaetzle and toss to coat.
• Top ham steak with mustard cream spaetzle.
• In a bowl whisk together eggs, milk, nutmeg, salt and pepper. Gradually stir in enough flour to make a thick batter. You will probably not need all 3 cups.
• Using a metal colander set over a pot of boiling, salted water, press spaetzle batter through holes directly into water.
• When spaetzle are cooked through, they will float to surface, about 5 minutes. Scoop up with a slotted spoon and drain well as they cook or drain all at once.

Steps:

• Mix together maple syrup, vinegar and mustard in small bowl.
• Brush one side of ham steak with mixture and place glazed side down in skillet over medium heat.
• Brush top of ham steak.
• Cook over medium heat, turning frequently, until cooked through and glaze has thickened.

Steps:

• In a small saucepan, combine the preserves, mustard, lemon juice and cinnamon. Cook and stir over low heat for 2-3 minutes. Set glaze aside. Score edges of ham. , Grill, uncovered, over medium heat for 8-10 minutes on each side, brushing with glaze during the last few minutes of grilling.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Arrange ham steaks in a baking dish.
• Whisk brown sugar, maple syrup, Dijon mustard, and vinegar in a bowl; pour over ham steaks. Sprinkle cloves over ham steaks.
• Bake in the preheated oven until browned on both sides, about 45 minutes, turning every 15 minutes. Discard cloves before serving.

Steps:

• Grill ham, uncovered, over medium-hot heat for 5-7 minutes on each side or until a thermometer reads 140°, basting frequently with 1/4 cup syrup. Warm remaining syrup to serve with ham.