This recipe for Grilled Ham Steak with Apricot Glaze is for you if you are looking for a quick, easy, economical, and delicious main dish that your entire family will love!
By itself, plain grilled ham steak can be tender and juicy with a slightly smoky-sweet flavor. But, when topped with my tangy, sweet apricot glaze, it morphs into an incredible entree that’s full of flavor.
Grilled Ham Steak with Apricot Glaze is versatile, and ideal for serving at casual weeknight dinners, simple Sunday suppers, or neighborhood cookouts.
But the best thing about ham steaks on the grill is that because they are already cooked when purchased, they only take minutes to prepare.
Here’s what you will need:
- Ham steak – is 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 gives 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 extra layers of flavor to this dish.
- Lime juice – adds a citrusy zing to the apricot glaze.
Here’s how to make it:
- Preheat the grill to medium or 400 degrees 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, you will want to 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 up a paper towel and dip it into a small amount of peanut oil or other vegetable oil. Use tongs and rub the grate with the paper towel to lightly coat with oil.
- Add the ham steak to the grill.
- Use a barbecue basting brush to generously coat the top side of the steak with the glaze—grill over direct heat for six to eight minutes.
- Next, turn the steak over and brush the glaze on the second side. Grill for another six to eight minutes. Add additional glaze if desired and remove it from the grill.
- Serve your grilled ham steak immediately with the reserved glaze.
Frequently asked questions:
Ham steaks are slices of whole ham that come from the back leg of a hog. They may or may not have a bone in them. Whole hams are typically brined or cured, and precooked.
Most ham steaks you buy at the grocery store are fully cooked. Be sure to look on the label to make sure it says “ready to serve” or “precooked.”
Grilled ham steaks pair well with sides such as my Smoked Sweet Potatoes, Smoked Baked Beans, Creamed Potatoes, Southern Baked Mac and Cheese, Cheesy Scalloped Potatoes, Mashed Potato Fritters, or my Southern Potato Salad.
A salad, such as my Broccoli Salad, Corn Salad, Cornbread Salad, or my Summer Pasta Salad would round things out nicely.
If I have leftovers, I like to cut them up and store them in the freezer to season fresh peas, including Field Peas, White Acre Peas, Zipper Peas, or Purple Hull Peas.
Leftovers can also be stored covered in the refrigerator for up to four days and reheated in the microwave.
This recipe assumes your ham steak is approximately one-half inch thick. If it’s any thicker or thinner, you will have to adjust the cooking time.
Keep in mind the ham steak is already cooked, so all you are doing is heating it on the grill to get the smoky taste and caramelizing the glaze. Do not leave it on too long, or it will dry out.
Sharon’s tips:
- 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, you can use a grill pan inside. Be sure to oil it first.
- Either bone-in or boneless ham steaks work in this recipe.
- 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 ham recipes:
If you like ham as we do, you might also like these popular recipes on my blog: Deviled Ham, Au Gratin Potatoes and Ham, Ham and Cheese Quiche, Easy Smoked Ham with Spicy Peach Glaze, and Easy Baked Ham with Brown Sugar and Bourbon Glaze.
If you need more menu ideas featuring pork, here is a link to all of my pork recipes.
★ If you make this recipe, please leave a comment and give it a star rating. I would love to know how you liked it!
Thank you so much for visiting Grits and Pinecones; I hope you come back soon!
Thank you so much for visiting Grits and Pinecones; I hope you come back soon!
Grilled Ham Steak Recipe
Ingredients
- 1½ pounds ham steak pre-cooked, ½-inch thick
- 1½ cups apricot preserves
- ½ cup barbecue sauce tomato-based
- 1 teaspoon grated fresh ¼ginger
- 1 teaspoon garlic powder
- 2 tablespoons lime juice
Instructions
- Preheat the grill to medium or 400 degrees 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, you will want to oil the grates before adding the ham to keep it from sticking. Before oiling, be sure to clean the grate with a grill brush.
- Fold up a paper towel and dip it into a small amount of peanut oil or other vegetable oil. Use tongs and rub the grate with the paper towel to lightly coat with oil.
- Add the ham steak to the grill and use a barbecue basting brush to generously coat the top side of the steak with the glaze—grill over direct heat for six to eight minutes. Next, turn the steak over and brush the glaze on the second side. Grill for another six to eight minutes. Add additional glaze if desired and remove it from the grill.
- Serve immediately with the reserved glaze.
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