Grilled Ham Steak

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Marinate a ham steak in a delicious apricot glaze, and then grill it up for the perfect sweet and salty ham dish! A great way to cook ham steaks!

Make sure to make your very own Apricot Glaze for this recipe. Or learn how to make this Brown Sugar Mustard Ham Glaze Recipe instead?

Grilled Ham Steak

Ham steaks aren’t that common anymore in most home kitchens, which is a real shame considering how delicious they can be.

Seared, well seasoned, and properly cooked ham steaks can be almost as good as regular beef steaks, especially so if you make them with a tasty apricot glaze as well.

Make sure that you are using nicely thick, juicy ham steaks for this recipe so that you can ensure that you get the absolute maximum amount of tenderness and flavor when you cook them.   

Grilled Ham Steak Ingredients

Make sure you look at the recipe card at the very bottom for the exact amounts so that you know exactly what to buy for this recipe.

• Ham steak, fully cooked, center cut and one inch thick

• Apricot Glaze

How To Make Grilled Ham Steak

• Prepare the apricot glaze and set aside

• Slash the fatty edge of the ham steak in several places to prevent it from curling up

• Place the ham into a shallow container and pour the glaze over the top.

• Marinate the ham steak in the apricot glaze for a few hours, turning the ham over to marinate both sides

 • Preheat the grill on medium-high heat and oil the grate

• Remove the ham steak from the marinade and place it on the hot grill

• Grill on the hot grill 4 to 5 minutes per side, brushing with leftover marinade occasionally on both sides

• Cook until heated through and the glaze is browned

• You don’t have to actually cook it, just heat it up as the ham is cooked already

• Remove, slice, and serve

How To Cut & Prepare Your Ham Steak

Unlike regular beef steaks or even any other cut of meat, ham steaks require a little bit more preparation to make them ready for cooking.

For starters, if you have the ability to control the thickness of your steaks like, for example, you bought it in a giant cut from the butchers, make sure to cut them nice and thick for a better cooking time.

Alongside that, ham steaks can have a pretty significantly large fat cap alongside the ham, which can have an unfortunate tendency to curl when it hits the heat.

To help stop this, simply slash the edges of the fat cap with a sharp knife. When the fat gets cut, it helps to stop it from curling and ensures that the ham steaks stay nice and simply shaped, avoiding them from turning up at the edges and not being able to render out all of their delicious fat.

How To Know When You Are Done Cooking Your Ham Steak

The tricky thing about preparing a ham steak, especially one that is already fully cooked, is that you are not really trying actually to cook it.

Instead of trying to make the meat safe to eat, you are just trying to brown the glaze a little bit, get some caramelized color and flavor and keep the meat nice and tender.

To do this, make sure that you use really high heat to help ensure good browning, as well as making sure to brush over any extra marinade as it cooks.

You just want everything to get nice and brown, but not actually really cook the insides at all.

If you do it right, the outside gets golden brown and ever so slightly crispy, as well as forming an almost thick, shellacked layer over the meat.

To really ensure that you don’t overcook it, stick an instant-read thermometer into the center of your ham steak to help ensure it doesn’t rise too much. You basically don’t want the internal temperature to rise above 145 Fahrenheit, as otherwise, the inside will start to get all dry and leathery.

This is one of those rare times that you want the heat as high as you can get it and sear it quickly and harshly without worrying about running the risk of getting food poisoning from under cooked pork.

Looking for more delicious Ham recipes? Try these out:

• Ham Fried Rice

• Brown Sugar Glazed Baked Picnic Ham

• Split Pea & Ham Soup (Using the Ham Bone)

Happy Cooking

Love,

Karlynn

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