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    Grits and Pinecones » Recipes » Recipes

    Grilled Ham Steak

    August 11, 2021 by Sharon Rigsby Leave a Comment

    Jump to Recipe Print Recipe
    Pinterest pin showing a grilled ham steak on a white plate.

    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 on a white plate.

    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 and bowls of barbecue sauce and apricot preserves.
    • 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:

    1. Preheat the grill to medium or 400 degrees F. 
    2. 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.
    A saucepan with apricot glaze in it.
    1. 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.)
    2. 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. 
    Oiling the grates of a grill with a folded up paper towel.
    1. Add the ham steak to the grill.
    Placing a ham steak on a grill.
    1. 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.
    Using a pastry brush to top a ham steak on a grill with glaze.
    1. 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. 
    A ham steak being grilled on a Big Green Egg.
    1. Serve your grilled ham steak immediately with the reserved glaze. 
    Ham steak on a white plate garnished with parsley.

    Frequently asked questions:

    What are ham steaks?

    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.

    Are ham steaks cooked?

    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.”

    What to serve with them?

    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.

    Leftovers?

    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.

    How long to grill?

    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!

    A grilled ham steak topped with apricot glaze on a white plate.

    Grilled Ham Steak Recipe

    Sharon Rigsby
    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! It's versatile, and it's ideal for serving at casual weeknight dinners, simple Sunday suppers, or neighborhood cookouts.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 20 mins
    Total Time 25 mins
    Course Main Dish
    Cuisine American
    Servings 4
    Calories 381 kcal

    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.

    Notes

    If I have leftovers, I like to cut them up and store them in the freezer to season 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 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.
    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. 

    Nutrition

    Calories: 381kcalCarbohydrates: 44gProtein: 34gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 77mgSodium: 2544mgPotassium: 688mgFiber: 1gSugar: 31gVitamin A: 175IUVitamin C: 61mgCalcium: 29mgIron: 2mg
    Tried this recipe? Tag me today! Mention @gritspinecones or tag #gritspinecones!

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    Sharon Rigsby, blogger at GritsandPinecones.com

    Hello, I'm Sharon Rigsby, blogger, recipe developer, videographer, and photographer for Grits and Pinecones®. I have over 50 years of experience in the kitchen, and I like nothing better than developing and reimagining recipes for my family, friends, and you!

    More about me →

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