Best Grilled Glazed Ham Recipes

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SKILLET GRILLED HAM WITH GLAZED PINEAPPLE



Skillet Grilled Ham with Glazed Pineapple image

Serve this easy skillet-grilled ham topped with glazed pineapple for an elegant dinner - ready in just 20 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 6

1 slice (1 lb) reduced-sodium cooked ham (1/2 inch thick), cut into 4 pieces
2 cups cubed fresh pineapple
2 tablespoons real maple syrup
1/2 teaspoon curry powder
1 tablespoon butter
1 tablespoon packed dark brown sugar

Steps:

  • Heat 12-inch skillet over medium-high heat. Remove skillet from heat; spray with cooking spray. Add ham; cook 6 to 8 minutes, turning once, until browned. Remove from skillet; keep warm.
  • In medium bowl, toss pineapple, syrup and curry powder.
  • In same skillet, melt butter over medium heat; add pineapple mixture. Cook 4 minutes, stirring frequently, until pineapple is tender. Add brown sugar; cook 1 minute or until sugar is melted. Serve glazed pineapple over ham.

Nutrition Facts : Calories 310, Carbohydrate 25 g, Fat 1/2, Fiber 1 g, Protein 17 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1220 mg

GRILLED & GLAZED HAM STEAKS



Grilled & Glazed Ham Steaks image

This is easy, tasty, and can be made with sugar free preserves. My DH and I love cinnamon so this glaze fits the bill. If you cannot buy a large ham steak, the thin ones work almost as well. Or you might buy a half ham and slice it into steaks at home. I have also just fried the steak on the stove, and then added the glaze to it.

Provided by WiGal

Categories     Ham

Time 25m

Yield 6 serving(s)

Number Of Ingredients 5

1/4 cup apricot preserves
1 tablespoon Dijon mustard
1 teaspoon lemon juice
1/8 teaspoon ground cinnamon
2 lbs ham steaks (1 inch thick)

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.

GRILLED GLAZED HAM



Grilled Glazed Ham image

This method of grilling and glazing ham can be used with any glaze. Just make sure to heat your ham up over medium indirect heat before brushing it on. (Grill times will be affected by the temperature outside and the wind.)

Provided by Food Network Kitchen

Categories     main-dish

Time 1h40m

Yield 8 to 10 servings

Number Of Ingredients 6

One 8- to 10-pound bone-in spiral-cut smoked ham
One 20-ounce can pineapple rings, rings and juice separated
1 packed cup dark brown sugar
Kosher salt
2 tablespoons apple cider vinegar
10 maraschino cherries, stems removed

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 MOLASSES AND RUM-GLAZED FRESH HAM



Grilled Molasses and Rum-Glazed Fresh Ham image

Categories     Rum     Pork     Christmas     Easter     Thanksgiving     Backyard BBQ     Ham     Spice     Tailgating     Family Reunion     Brine     Grill/Barbecue     Party     Molasses     Gourmet

Yield Makes 10 to 12 servings

Number Of Ingredients 17

For brining ham
4 quarts water
1 cup sugar
1 cup table salt
30 whole cloves
4 whole nutmegs, cracked
1 (8- to 10-lb) bone-in shank-end fresh ham, skinned and trimmed of all but a thin layer of fat
For spice rub
2 tablespoons plus 2 teaspoons coriander seeds
4 teaspoons cumin seeds
4 teaspoons whole black peppercorns
4 teaspoons paprika
4 teaspoons kosher salt
For glaze
1/4 cup dark rum
1/4 cup molasses (preferably mildly flavored)
1/2 stick (1/4 cup) unsalted butter

Steps:

  • Brine ham:
  • Bring all brining ingredients except ham to a boil in a deep 8- to 9-quart pot (such as a pasta pot), stirring occasionally until sugar and salt are dissolved. Remove from heat and add ham. (Brine should cover ham; if not, make more brine.) Cool mixture 30 minutes, then chill, covered, turning ham once or twice, at least 1 day and up to 2.
  • Prepare grill for cooking using enough hardwood charcoal to fill a charcoal chimney or a shoe box. When coals are ready, push them to one side of grill, leaving about two thirds of grill without coals. Put a drip pan opposite coals.
  • Make spice rub and cook ham:
  • Finely grind all spice-rub ingredients together in an electric coffee/spice grinder.
  • Drain ham and pat dry. Rub ground spices all over ham.
  • Place ham on grill rack, fatty side up, over drip pan. Cover grill, leaving cover vents one fourth open and bottom vents fully open, and cook ham, adding a large handful of charcoal every 30 minutes. After 1 hour, turn ham around so other side faces coals and continue to cook until a meat thermometer inserted near but not touching bone registers 155°F, 1 to 2 hours more.
  • Make glaze while ham is grilling:
  • Heat glaze ingredients over moderate heat, stirring, until butter is melted.
  • During last 30 minutes of grilling, brush ham with glaze several times, letting excess fall into drip pan.
  • Serve ham:
  • Transfer cooked ham to a platter and cover loosely with foil. Let ham stand 30 minutes to 1 hour before carving. Serve with pan drippings (skimmed of fat).

GRILLED MOLASSES AND RUM-GLAZED FRESH HAM



Grilled Molasses and Rum-Glazed Fresh Ham image

Recipe by Chris Schlesinger. In order for the flavor of the rub to really penetrate the meat, we removed the skin and most of the fat

Provided by Elmotoo

Categories     Ham

Time P1DT30m

Yield 10-12 serving(s)

Number Of Ingredients 15

4 quarts water
1 cup sugar
1 cup table salt
30 whole cloves
4 whole whole nutmegs, cracked
1 (8 lb) bone-in shank-end fresh ham, skinned and trimmed of all but a thin layer of fat
2 tablespoons coriander seeds, plus
2 teaspoons coriander seeds
4 teaspoons cumin seeds
4 teaspoons whole black peppercorns
4 teaspoons paprika
4 teaspoons kosher salt
1/4 cup dark rum
1/4 cup molasses (preferably mildly flavored)
1/4 cup unsalted butter

Steps:

  • Brine ham: Bring all brining ingredients except ham to a boil in a deep 8- to 9-quart pot (such as a pasta pot), stirring occasionally until sugar and salt are dissolved.
  • Remove from heat and add ham.
  • (Brine should cover ham; if not, make more brine.) Cool mixture 30 minutes, then chill, covered, turning ham once or twice, at least 1 day and up to 2.
  • Prepare grill for cooking using enough hardwood charcoal to fill a charcoal chimney or a shoe box.
  • When coals are ready, push them to one side of grill, leaving about two thirds of grill without coals.
  • Put a drip pan opposite coals.
  • Make spice rub and cook ham: Finely grind all spice-rub ingredients together in an electric coffee/spice grinder.
  • Drain ham and pat dry.
  • Rub ground spices all over ham.
  • Place ham on grill rack, fatty side up, over drip pan.
  • Cover grill, leaving cover vents one fourth open and bottom vents fully open, and cook ham, adding a large handful of charcoal every 30 minutes.
  • After 1 hour, turn ham around so other side faces coals and continue to cook until a meat thermometer inserted near but not touching bone registers 155°F, 1 to 2 hours more.
  • Make glaze while ham is grilling: Heat glaze ingredients over moderate heat, stirring, until butter is melted.
  • During last 30 minutes of grilling, brush ham with glaze several times, letting excess fall into drip pan.
  • Serve ham: Transfer cooked ham to a platter and cover loosely with foil.
  • Let ham stand 30 minutes to 1 hour before carving.
  • Serve with pan drippings (skimmed of fat).
  • Cooks' notes:.
  • • Gas grill method: Preheat grill to moderately low.
  • Place ham, fatty side up, in grill on a rack in a large broiler pan.
  • Close lid, then roast about 3 hours.
  • • Oven method: Roast ham, fatty side up, on a rack in a large roasting pan in a preheated 350°F oven, about 3 hours.

Nutrition Facts : Calories 710, Fat 26.7, SaturatedFat 10.5, Cholesterol 200.9, Sodium 17542.5, Carbohydrate 29.1, Fiber 1.4, Sugar 25.4, Protein 81.6

GRILLED MANGO-GLAZED HAM



Grilled Mango-Glazed Ham image

I'm always looking for new ways to prepare ham...but many of my cookbooks have the same old tried-and-true glazes," say Sandy Lewis from Appleton, Wisconsin. "When I tried this one, I knew I had hit the jackpot!

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 7

1-1/2 cups red wine vinegar
1/2 cup sugar
1 teaspoon finely chopped jalapeno pepper
1 teaspoon minced fresh gingerroot
1 medium ripe mango or 2 medium ripe peaches, peeled and cut into wedges
1 fully cooked boneless ham steak (about 2 pounds)
1/8 teaspoon pepper

Steps:

  • In a small saucepan, combine the vinegar, sugar, jalapeno and ginger. Bring to a boil. Reduce heat; simmer, uncovered, for 25-30 minutes or until glaze is thick and caramelized. Strain and cool. Place mango in a food processor or blender; cover and process until smooth. Stir into glaze; set aside., Sprinkle both sides of ham steak with pepper. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill, covered, over medium heat for 10 minutes on each side or until heated through. Brush both sides of ham with mango glaze; grill 5 minutes longer. Serve ham with remaining glaze.

Nutrition Facts : Calories 207 calories, Fat 4g fat (1g saturated fat), Cholesterol 58mg cholesterol, Sodium 1178mg sodium, Carbohydrate 22g carbohydrate (18g sugars, Fiber 1g fiber), Protein 21g protein.

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