Grilled Ham Steak is a quick and easy-to-make, tasty culinary delight that combines the rich flavors of smoky grilled ham slices with a delectable Apricot Glaze.
This delicious dinner dish showcases thick slices of grilled and succulent ham infused with the smoky flavor of the grill. The real magic lies in the apricot glaze that coats the meat, adding a burst of sweetness and savory notes that complement the meat’s natural richness.
The combination of tender grilled ham steak and the caramelized apricot glaze creates a harmonious balance of flavors that will tantalize your taste buds and leave you craving more.
Whether served as a hearty weeknight dinner or a centerpiece for a special gathering, ham steaks on the grill are guaranteed to impress and satisfy all who indulge in this irresistible feast.
Jump to:
- Why you will love this easy recipe:
- What are ham steaks:
- Ingredient notes and substitutions:
- How to cook a ham steak on the grill and make the apricot glaze:
- What to serve with a grilled ham steak:
- Recipe variations:
- Marinade recipe options:
- What’s the best way to cook ham steaks?
- Recipe FAQs
- Expert tips:
- More recipes for your grill:
- 📋 Recipe:
Why you will love this easy recipe:
- This grilled ham steak recipe combines the best of both worlds—succulent, smoky grilled meat and a tantalizing glaze.
- It’s economical and only takes minutes to prepare because the meat is already cooked when you purchase it.
- Perfect for novice cooks, grilling a ham steak is easy. You can create a memorable meal with minimal effort with just a few key ingredients and straightforward grilling techniques.
What are ham steaks:
Ham steaks are thick slices of ham cut from a whole ham. They typically have a small bone in the middle and are taken from a pig’s hind leg, making them a flavorful and tender cut of meat.
Most ham steaks purchased at the grocery store are cured or smoked, which enhances their taste and extends their shelf life.
Ham steaks are a popular choice for grilling, as they cook relatively quickly and develop a delicious smoky flavor when grilled.
Ingredient notes and substitutions:
- Ham steaks – are the star of this show. As versatile as ground beef, you can prepare this inexpensive cut of meat in numerous ways.
- Apricot preserves – are what give the glaze its amazing sweet-tart flavor.
- Barbecue sauce – I like and usually use Sweet Baby Ray’s Original BBQ sauce. Feel free to use your favorite tomato-based sauce.
- Grated ginger and garlic powder – add a burst of flavor to this dish.
- Lime juice – adds a citrusy zing to the apricot glaze.
Complete measurements are in the printable recipe below.
How to cook a ham steak on the grill and make the apricot glaze:
- Preheat the grill to medium or 400° F.
- While the grill preheats, make the glaze by combining the preserves, barbecue sauce, ginger, and garlic powder in a small saucepan over medium heat. Cook for two to three minutes. Remove the pan from the heat and add the lime juice. Stir to combine. Place half the glaze in a small bowl to serve with the ham after grilling and set aside.
- When the grill is hot, oil the grates before adding the ham to keep it from sticking. Before oiling, be sure to clean the grate with a grill brush. (I use a Big Green Egg, but any type of gas, charcoal, or pellet grill works.)
- Fold a paper towel and dip it into a small amount of peanut or other vegetable oil. Use tongs and rub the grate with the paper towel to lightly coat it with oil.
- Use a paper towel to pat the steak dry and remove any excess moisture. Place the steak on the grill grates.
- Use a barbecue basting brush to generously coat the top side of the steak with the glaze—grill over direct heat for four minutes.
- Next, turn the steak over and brush the glaze on the second side. Grill for another four minutes. Add additional glaze if desired and remove it from the grill.
- Serve immediately with the reserved apricot glaze and complementary side dishes.
What to serve with a grilled ham steak:
Ham steaks cooked on the grill pair well with sides such as my Grilled Vegetable Kabobs, Smoked Sweet Potatoes, Smoked Baked Beans, Creamed Potatoes, Baked Mac and Cheese, Cheesy Scalloped Potatoes, Mashed Potato Fritters, Dirty Rice, Parmesan Smashed Potatoes, Broccoli Cheese Casserole, Homemade Creamed Corn, or my Southern Potato Salad.
A serving of Broccoli Salad, Corn Salad, Cornbread Salad, Broccoli Cauliflower Salad, Tomato Avocado Feta Salad, or Summer Pasta Salad would also work well.
Add in a slice of my Texas Toast Garlic Bread, Cornbread, or Hoe Cakes, and maybe a piece of my Strawberry Pie, Orange Sherbet Ice Cream, Strawberry Sherbet, or Key Lime Mousse for dessert, and you will have a delicious and well-rounded meal.
Recipe variations:
Grilled ham steaks offer a canvas for creativity and numerous variations, especially with the glaze. While I know you will love my Apricot Glaze, here are some other glaze ideas:
- Honey-Glaze
- Brown-Sugar Glaze
- Brown-Sugar and Bourbon Glaze
- Pineapple and Brown Sugar Glaze
- Pineapple Glaze
- Maple Syrup Glaze
Marinade recipe options:
While this recipe doesn’t call for marinating the ham steak, marinating it before grilling can infuse it with additional flavors and enhance its taste. Here are some marinade recipe ideas for consideration:
- Garlic and Herb Marinade: Combine minced garlic, chopped fresh herbs (such as rosemary, thyme, and parsley), olive oil, lemon juice, salt, and black pepper. This aromatic marinade will add a savory and herbaceous touch.
- Pineapple and Teriyaki Marinade: Blend pineapple juice, teriyaki sauce, minced garlic, and sesame oil. This marinade will impart a tropical and umami-rich flavor.
- Bourbon and Brown Sugar Marinade: Mix bourbon, brown sugar, Worcestershire sauce, and a dash of cayenne pepper. This sweet and boozy marinade will create a rich and complex taste profile.
- Mustard and Maple Marinade: Combine Dijon mustard, maple syrup, apple cider vinegar, and a pinch of paprika. The combination of tangy mustard and sweet maple will elevate the natural flavors.
- Apple Cider Vinegar and Honey Marinade: Mix apple cider vinegar, honey, minced garlic, and a touch of ground coriander. This tangy and slightly sweet marinade will enhance the taste with a hint of spice.
- Lemon-Herb Marinade: Combine lemon juice, olive oil, minced garlic, and a medley of fresh herbs such as thyme, oregano, and parsley. This bright and aromatic marinade will complement the flavor.
Remember to marinate the ham steaks for at least 30 minutes to a few hours before grilling, depending on your desired intensity of flavor. The longer you marinate, the more pronounced the flavors will be.
What’s the best way to cook ham steaks?
While I love ham steaks on the grill, they can also be pan-fried, broiled, or baked in the oven, offering versatility in cooking methods.
Recipe FAQs
Most ham steaks you purchase packaged in the grocery store are smoked or cured and labeled as “fully cooked” or “ready to eat.” These ham steaks have been fully cooked during the manufacturing process and are safe to eat without further cooking. They can be enjoyed cold or simply heated for a short time to enhance their flavors.
To determine whether your ham steaks are fully cooked, partially cooked, or raw, always check the packaging or the product label. If it is not explicitly stated, it’s better to assume they are raw or partially cooked and follow the recommended cooking instructions to ensure they are cooked to a safe temperature.
Leftover ham steak can be repurposed in various delicious and creative ways, minimizing food waste and providing new and exciting meals. For example, they can be used in sandwiches and wraps, and for breakfast, added to Fried Potatoes and Onions or used to make a Ham and Cheese Quiche.
Leftovers can also be used to make my Au Gratin Potatoes and Ham, or Deviled Ham, or added to Fettuccini Alfredo with Ham and Broccoli.
I also use leftovers to season fresh peas, including Field Peas, White Acre Peas, Zipper Peas, and Purple Hull Peas.
Leftovers can be stored covered in the refrigerator for up to four days and may be frozen for up to three months.
They can be reheated in the microwave or in the oven until warmed through.
This recipe calls for a total grilling time of eight minutes. This assumes your ham steak is approximately one-half inch thick. You will have to adjust the cooking time if it’s any thicker or thinner.
Remember that your ham steak is already cooked, so you are simply heating it on the grill to get the smoky taste and caramelize the glaze. Do not leave it on too long, or it will dry out.
Expert tips:
Ham steaks cook relatively quickly, so keep a close eye on them to avoid overcooking. The exact cooking time will vary depending on the thickness of the steaks and the grill temperature.
Look for well-marbled ham steaks that are not too lean, as the fat content will add flavor and prevent them from drying during grilling.
If you are feeding more than four folks, buy two ham steaks. You should have enough glaze for two or even three steaks.
If it’s too hot or rainy to grill outside, or you don’t have a grill, don’t worry! You can use a stovetop grill pan or an indoor electric grill to achieve similar results.
Lightly oil your grill grates with vegetable oil to prevent the steaks from sticking and ensure easy flipping.
Feel free to substitute apricot jelly, orange marmalade, or peach preserves for the apricot preserves.
You can substitute one-quarter of a teaspoon of ground ginger for fresh ginger.
More recipes for your grill:
If you need more menu ideas featuring pork, here is a link to all grilled and smoked recipes.
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Thank you so much for visiting Grits and Pinecones; I hope you come back soon!
📋 Recipe:
Grilled Ham Steak Recipe with Apricot Glaze
Ingredients
- 1.5 pounds ham steak, ½-inch thick, fully cooked and ready to eat
- 1½ cups apricot preserves
- ½ cup barbecue sauce tomato-based
- 1 teaspoon grated fresh ginger
- 1 teaspoon garlic powder
- 2 tablespoons lime juice
Instructions
- Preheat the grill to medium or 400° F.
- While the grill preheats, make the glaze by combining the preserves, barbecue sauce, ginger, and garlic powder in a small saucepan over medium heat. Cook for two to three minutes. Remove the pan from the heat and add the lime juice. Stir to combine. Place half the glaze in a small bowl to serve with the ham after grilling and set aside.
- When the grill is hot, oil the grates before adding the ham to keep it from sticking. Before oiling, be sure to clean the grate with a grill brush. (I use a Big Green Egg, but any type of gas, charcoal, or pellet grill works.)
- Fold a paper towel and dip it into a small amount of peanut or other vegetable oil. Use tongs and rub the grate with the paper towel to lightly coat it with oil.
- Use a paper towel to pat the steak dry and remove any excess moisture. Place the steak on the grill grates.
- Use a barbecue basting brush to generously coat the top side of the steak with the glaze—grill over direct heat for four minutes.
- Next, turn the steak over and brush the glaze on the second side. Grill for another four minutes. Add additional glaze if desired and remove it from the grill.
- Serve immediately with the reserved apricot glaze and complementary side dishes.
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