Marianne Martinez
Grilled ham steak is a versatile, easy-to-make dish that can be prepared in a variety of ways, including grilling, frying on a stovetop, or broiling in an oven. It is a quick and convenient option for a weeknight dinner or a special gathering, requiring minimal preparation and cooking time. The key to a successful grilled ham steak lies in maintaining the appropriate grill temperature to prevent overcooking, which can result in tough and chewy meat. To enhance the flavour and texture, different glazes, such as brown sugar, honey-mustard, or rosemary maple dijon, can be applied during the grilling process. With its juicy texture and smoky flavour, grilled ham steak offers a delicious alternative to traditional grilled meats.
| Characteristics | Values |
|---|---|
| Prep time | 5 minutes |
| Cooking time | 10-15 minutes |
| Grill temperature | 375°F-450°F |
| Ham steak temperature | 140°F-145°F |
| Glaze | Brown sugar, honey, maple syrup, mustard, cinnamon, cloves, cider vinegar, apricot, pineapple |
| Ham steak type | Bone-in, boneless, cured, fresh |
| Ham steak thickness | 1/2-2 inches |
| Ham steak weight | 2 pounds |
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What You'll Learn
Preheat the grill pan to 400°F-450°F
To grill ham steak, preheating your grill pan to 400°F-450°F is a crucial step. This temperature range is recommended for achieving the ideal grill marks and heating the ham steak thoroughly without overcooking it.
When preheating your grill pan, it's important to ensure that the surface temperature reaches the desired range of 400°F-450°F. This temperature range is suitable for both outdoor grills and stovetop grill pans. If you're using an outdoor grill, set it to medium-high heat, typically between 375°F and 425°F. For stovetop grilling, use a large skillet and set your stove burner to medium heat.
Preheating your grill pan to the right temperature ensures that your ham steak cooks evenly and effectively. It helps create those distinctive grill marks that not only look appealing but also add flavor to your steak. By preheating the grill pan, you create a hot surface that sears the meat, locking in juices and creating those coveted char marks.
Additionally, preheating to the recommended temperature range helps prevent your ham steak from drying out. Ham steaks are typically cut from fully cooked hams, so you're primarily aiming to heat them thoroughly and give them a nice sear. The preheat temperature and subsequent grilling time work together to ensure your ham steak is warmed evenly without overcooking, resulting in a juicy and flavorful final product.
Once your grill pan has preheated to the desired temperature, you can proceed with the next steps of grilling your ham steak. Place the ham steak on the grill, brush it with glaze, and follow the recommended cooking times for the perfect grilled ham steak.
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Prepare the ham steak
To prepare the ham steak, start by patting it dry with a paper towel. If there is any excess fat, trim it off. If your ham steak is fresh, season it with salt and pepper. Cured ham steaks are typically pre-cooked and do not need additional salt. If you want to marinate your ham steak, you can do so overnight, storing it in the refrigerator, tightly wrapped, until you are ready to grill. Just make sure to bring it to room temperature before grilling.
If you want to add a glaze to your ham steak, there are a few different options. One option is to make a honey-mustard glaze by stirring together 3 tablespoons of spicy brown mustard, 2 tablespoons of honey, and 1/2 teaspoon of grated orange zest. Another option is to make a brown sugar mustard glaze by mixing brown sugar, butter, dry ground mustard, cider vinegar, and ground cinnamon or cloves. Microwave this mixture, stirring every 10 seconds, until it becomes liquid. You can also replace the brown sugar with honey or maple syrup and use prepared mustard instead of dry mustard.
If you are using a fresh ham steak, divide the glaze into separate bowls after whisking it together. Use one bowl for brushing the ham while it is on the grill and the other for serving, to avoid contamination between the raw meat and cooked ham steak.
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Make a glaze
To make a glaze for your ham steak, you can whisk together a variety of ingredients in a small bowl. A simple glaze can be made by mixing brown sugar, butter, dry ground mustard, cider vinegar, and ground cinnamon or cloves. You can also add honey to this mixture.
For a rosemary maple dijon glaze, you can whisk together maple syrup, Dijon mustard, and rosemary. You can also try a honey-mustard glaze by stirring together spicy brown mustard, honey, and grated orange zest.
If you want to avoid burning the sugar, you can brush the glaze on the ham steak during the final few minutes of cooking. You can also bring the glaze to a boil, stirring occasionally, and then reduce the heat to low and simmer for a few minutes until it thickens. Season with kosher salt and fresh ground pepper to taste.
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Grill the steak
To grill the steak, first, preheat your grill pan to a medium-high temperature of about 375°F-450°F. If you're using fresh ham steak, season it with salt and pepper. Cured ham steaks are typically pre-cooked, so they don't need additional salt. If you want to add a glaze, whisk together your chosen ingredients in a small bowl.
Once your grill pan is hot, place your ham steak directly onto the grill over the heat source. If you want grill marks on both sides of the steak, turn the steak about 45 degrees after about 3 minutes, and then repeat on the other side. If you only want grill marks on one side, you don't need to turn the steak. Close the lid while the steak is grilling to help it cook evenly.
After about 5 minutes, flip the steak and baste the grilled side with your chosen glaze, if using. Close the lid and cook for another 4-5 minutes, or until the ham is heated through. You can tell if the ham is done by checking the internal temperature with a meat thermometer—it should reach 145°F. If your ham steak is not labelled as fully pre-cooked, make sure it reaches an internal temperature of 145°F for safety.
Once the steak is done, remove it from the grill and let it rest on a cutting board before serving.
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Rest, serve and enjoy
Once your ham steak is grilled to perfection, transfer it to a cutting board and let it rest. This is an important step to ensure the juices are evenly distributed throughout the meat, keeping it moist and tender. Depending on the thickness of your steak, you'll want to let it rest for at least 5 minutes, or longer if it's a particularly thick cut.
While your steak is resting, you can prepare any side dishes to accompany your meal. Ham steak goes well with a variety of sides, so feel free to get creative! Some classic options include scalloped potatoes, grilled vegetables, or a fresh salad. Don't forget to keep your glaze warm so you can brush it onto the steak just before serving—this will give it a nice shine and an extra burst of flavor.
Now it's time to plate your masterpiece! Slice the ham steak against the grain for the most tender bite, and arrange the slices on a serving platter or individual plates. Drizzle any remaining glaze over the steak, or serve it on the side as a dipping sauce. If you want to get fancy, garnish your dish with some fresh herbs like rosemary or thyme.
Finally, dig in and enjoy the fruits of your labor! The sweet and tangy glaze pairs perfectly with the smoky flavor of the grilled ham. Don't forget to pair your meal with a glass of your favorite wine or beverage. Whether you're enjoying a cozy dinner for two or a family gathering, grilled ham steak is sure to impress and satisfy everyone at the table.
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Frequently asked questions
Preheat your grill to a surface temperature of 400° to 450°F. If your grill doesn't have a temperature gauge, aim for a medium-high heat setting.
Grill each side for 4-5 minutes, or until grill marks appear. If you're using a meat thermometer, cook until the internal temperature reaches 140°-145°F.
You can make a simple glaze by whisking together brown sugar, butter, dry ground mustard, cider vinegar, and ground cinnamon or cloves. Microwave the mixture, stirring every 10 seconds, until it becomes liquid. Alternatively, you can use honey or maple syrup instead of brown sugar, or add ingredients like orange zest or pineapple.
