Best Bbq Honey Glazed Ham Steaks Recipes

HONEY GLAZED HAM STEAK DINNER

Steps:

• In a large 12-inch skillet**, heat the oil over medium-high heat. Once hot, add the ham. Cook until brown, about 2-3 minutes.
• Flip and cook the other side until brown, about 1-2 minutes. Transfer to a plate and keep warm.
• Meanwhile, in a medium bowl whisk together the honey, pineapple juice, brown sugar, mustard, and paprika.
• Turn the heat down to low and add the honey mixture to the empty skillet. Cook until bubbling, about 1 minute. Tilt the pan so the glaze covers the surface of the pan.
• Add the ham back into the pan, coating one side with the glaze. Cook 1 minute.
• Flip and coat the other side with the glaze. Cook 1 minute.
• Add the pineapple tidbits and stir into the glaze (you may need to move the ham around, depending on how large your skillet is).
• Remove ham from the pan then serve with pineapple and remaining glaze spooned on top.
• Preheat oven to 350F. Line a pan large enough to hold your ham with foil for easy clean up. Lightly grease foil.
• In medium bowl whisk together the honey, pineapple juice, brown sugar, mustard, and paprika.
• Add your ham to the pan and pour the glaze on top, making sure the entire ham is covered. Add pineapple on top.
• Bake uncovered for 20-30 minutes or until heated through and starts to brown.

GRILLED GLAZED HAM

Steps:

• Prepare a grill for medium indirect heat. For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
• Cut three 12-inch pieces of heavy-duty foil. Working one piece at a time, fold in half lengthwise. Fold in half again and fold in half one more time; you should have a long strip of foil about 1 1/2 inches wide. Twist the two ends of the strip in opposite directions making a twisted rope of foil. Repeat with the remaining two pieces of foil. Set all three ropes in the center of a small disposable aluminum roaster about 1 inch apart and place the ham on top. (The ropes will prevent the bottom of the ham from burning.) Cover tightly with foil and place over indirect heat (if your grill has a thermometer, it should be at around 325 degrees F). Cover the grill and cook until just warmed through, 35 to 45 minutes.
• Meanwhile, boil the pineapple juice, brown sugar and 1 teaspoon salt in a medium saucepan over medium-high heat until the glaze is very thick and has the consistency of honey, 8 to 10 minutes. Stir in the vinegar and remove from the heat.
• Carefully remove the foil cover from the ham and discard; baste with the glaze, making sure to get in between each slice. Increase the heat to medium-high and move the ham over direct heat. Cover the grill and cook until the glaze begins to bubble, about 5 minutes. Baste again with the remaining glaze, then cover and cook until the glaze bubbles, 5 minutes more. Continue basting and cooking until the ham is shiny and the glaze begins to brown, about 10 more minutes. Remove from the grill and let sit 10 minutes, uncovered, before serving.
• Meanwhile, grill the pineapple rings over direct heat until charred on one side, 4 to 5 minutes. Let cool. Arrange the pineapple rings on the uncut portion of the ham, grill marks facing up, and use toothpicks to secure them in place. Place a cherry in the center of each ring and secure with a toothpick.
• Serve the ham with any accumulated juices, remaining pineapple rings and cherries on the side.

GRILLED HOLIDAY HONEY HAM

Steps:

• Trim the ham of any excess fat, but leaving 1/4-inch of fat on the ham. With a sharp knife, score the fat on the top of the ham. Place the ham on a large rimmed baking sheet.
• Whisk together the brown sugar, salt, black pepper, cumin, ginger, mustard powder, and cinnamon in a small bowl. Reserve 1 tablespoon of the dry rub mixture for the glaze. Season the ham with the remaining dry rub. Place plastic wrap over the ham and put it in the refrigerator for 8 to 12 hours. Allowing the seasoning to penetrate the ham overnight will give it a fuller flavor.
• Preheat your charcoal grill to 300 degrees F for indirect heat.
• Place the baking sheet with the ham on the grill grates, with the ham flat side down. Cover the grill and let the ham cook for 2 hours.
• Heat the butter, thyme, honey, vinegar, and reserved dry rub together in a medium saucepan until the butter melts. Stir together until smooth. Brush the ham with the glaze, cover with grill lid, and grill for 30 minutes more, basting the ham every 10 minutes with the glaze. Remove to a platter, let rest for 30 minutes, then carve and serve.

HONEY GLAZED HAM STEAK RECIPE

Steps:

• Preheat oven to 350°F (177°C). Line a rimmed baking sheet or baking pan with foil. Spray the foil with non-sticking cooking spray, set aside.
• Drain the pineapple juice from the can of crushed pineapple into a bowl.
• In medium bowl whisk together the honey, 1/2 tablespoon of reserved pineapple juice, brown sugar, mustard, and smoked paprika.
• Add your ham to the pan and pour the glaze on top, making sure the entire ham is covered. Add 1/4 cup of crushed pineapples on top.
• Bake uncovered for 20-30 minutes or until heated through and the glaze begins to brown.
• In a large skillet, heat the olive oil over medium-high heat. Once hot, add the ham steak. Cook until brown, about 2-3 minutes.
• Flip and cook the other side until brown, about 1-2 minutes. Transfer to a plate and cove with foil to keep warm.
• In a medium bowl whisk together the honey, 1/2 tablespoon of reserved pineapple juice, brown sugar, mustard, and smoked paprika.
• Turn the skillet heat down to low and add the glaze to the pan. Cook until hot and bubbly, about 1 minute.
• Be sure that the glaze covers the entire bottom of the surface and then add the ham back into the pan, heat for 1 minute.
• Flip and coat the other side of the ham steak with the glaze and cook for 1 additional minute.
• Remove the glazed ham steak from the pan and place on a serving dish.
• Quickly add the crushed pineapple to the glaze and stir to coat.
• Drizzle the top of the ham steak with the glaze and crushed pineapple mixture on top. Serve immediately

BROWN SUGAR HAM STEAK

Steps:

• Cook ham steak in a large skillet over medium heat until browned, 3 to 4 minutes per side. Drain and remove ham.
• Heat butter in the same skillet until melted; stir in brown sugar. Return ham to skillet and cook over medium-low heat until heated through and brown sugar is dissolved, turning steak often, about 10 minutes.

PERFECT GLAZE FOR HAM STEAKS

Steps:

• Wisk water and cornstartch together in a medium size bowl to prevent splashing.
• Add brown sugar, maple syrup, honey, and salt and stir until blended.
• Pour over ham steak and bake for 20 minutes.
• Slice ham, and spoon glaze from the bottom of the pan over slices.

CHRIS'S HONEY-GLAZED HAM STEAKS WITH PINEAPPLE

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate.
• Cook ham on the preheated grill for 3 minutes on one side. Flip and turn heat to low. Cover ham with pineapple slices and fill pineapple slices with honey. Turn off heat and let stand on the grill for 5 minutes.

GRILLED & GLAZED HAM STEAKS

Steps:

• Make the glaze in a small saucepan by combining the preserves, mustard, lemon juice, and cinnamon. Cook and stir over low heat until thoroughly combined--about 2 to 3 minutes.
• Score fatty edges of ham.
• Grill ham over medium coals for 6 to 8 minutes per side, brushing with glaze during the last few minutes of grilling.