Grilled Ham Steaks with Peppered Apricot Sauce

I had two large ham steaks in the freezer that had been there for a long time. I had originally bought them in the US where they really know how to smoke ham properly - sorry, but we just don't do hams as well in Canada but I am willing to be convinced.

Anyway. Back to the tale. Two large ham steaks, long time in the freezer. There we were. Due to their shape and size, everytime I went to rearrange or find something in the freezer they caused an avalanche. Last week said avalanche almost resulted in a frozen 10 lb prime rib roast landing on my toe! It was then that I decided it was time to cook these babies.

I looked a for a recipe in my grilling books but none of them called out to me. Searching on the internet I found this one somewhere - I can't tell where because I can't find it again (which can sometimes be the problem with the internet), I recall that the original poster had based the recipe on one from Bon Appetit magazine for a peach glazed ham. She subbed in apricot jelly instead of the peach preserves that Bon Appetit called for and used it on ham steaks which she grilled to great success.

I decided to change things up even more . . . with a jalapeno that had been cluttering up the veggie drawer for awhile I decided to add another dimension to the sauce. As it was it would be an interesting mix of sweet and peppery bite from the black pepper . . . I decided to add in the heat from a jalapeno.

The result was amazing! We both really enjoyed the glaze - a wonderful sweet/savoury/spicy blend that had the taste buds singing. The grilling caramelized the sauce perfectly on the ham.

I'll certainly be making this again - I bet it would go well on pork chops, pork tenderloin, chicken, or even duck.

 
Grilled Ham Steaks with Apricot Jalapeno Glaze

1/4 cup apricot preserves
1 tablespoon peeled and grated fresh ginger
1 tablespoon fresh lime juice
2 teaspoons coarse-grained Dijon mustard
1/2 teaspoon grated lemon peel
1 jalapeno pepper, chopped (leave the seeds in if you want more heat!)
1 8-to 10-ounce boneless ham steak (about 1/2 inch thick)1/2 teaspoon coarsely ground pepper

Heat a grill pan over high heat.  Combine preserves, ginger lime juice, mustard and lime peel in heavy small saucepan. Stir over low heat until preserves melt.

Sprinkle both sides of ham with pepper; press lightly so that pepper adheres.

Brush ham with some of glaze.

Grill ham until heated through, lightly browned and beginning to crisp at edges, brushing
occasionally with more glaze, about 3 minutes per side. Transfer ham to plates
and brush with any remaining glaze and serve.

Comments

[Kayte]

I never think to grill a ham steak...but this sauce sounds amazing and like such a great accompaniment, I think I should look into this very very soon. Like maybe this week. Thanks.

[JDeQ]

Funny - we grilled ham steaks again yesterday. Paul did a grilled pineapphe and ham pizza with the ham, pineapple, and pizza all being done on the grill. MMMMM