Ham Steaks 

Grilled Apricot Ham Steak 

  • 2 lbs. cooked ham steak (1-in. thick) ¼ cup apricot preserves 
  • 1 Tbsp. Dijon mustard1 teas. lemon juice 
  • 1/4 teas. ground cinnamon* 

Combine the apricot preserves, mustard, lemon juice and cinnamon in a small saucepan over low heat.  *You may use either more or less cinnamon according to your own taste preference.  Cook and stir this mixture until well combined, about 2-3 minutes.  Score the fatty edges of the ham steaks.  Grill the ham steaks over medium coals for about 6 minutes per side.  During the last few minutes of grilling, brush the ham steaks with the glaze. 

Glazed Jalapeno Ham Steak 

  • 1 lb. cooked ham steak, (1/2-in thick) 2 Tbsp. jalapeno pepper jelly 

Microwave the pepper jelly on high for about 30 seconds.  Pat the ham steak dry with a paper towel. Place the ham steak on a grill over medium heat.  Brush the ham with half of the pepper glaze and cook about 3 minutes.  Turn ham steak, brush again with glaze and cook for another 2-3 minutes until the ham steak is thoroughly heated.  Brush ham with any remaining glaze during last few minutes of cooking. 

Marinated Ham Steaks 

  • 2 bone-in cooked ham steaks (1/2-in. thick) ½ teas pepper 
  • 1 medium cooking apple 2 teas. soy sauce 
  • 1 Tbsp. wine vinegar 2 Tbsp. Peanut oil 
  • 1 Tbsp. honey 4 whole cloves 
  • 1 teas. cinnamon 

Peel and grate the apple. Combine the wine vinegar, honey, cinnamon, soy sauce, peanut oil, cloves, apple, and pepper in a bowl.  Place ham steaks in plastic zip bag and pour about ¾ of the marinate over the steaks.  Refrigerate the ham in marinate for 1 hour or more.  Cover the remaining ¼ of the marinate and refrigerate.   Turn bag containing the ham steaks and marinate occasionally.  Drain the marinate from the ham steaks and grill ham over medium heat for about for about 3-4 minutes per side.  Brush ham with reserved marinade while grilling. 

Spicy Marinated Ham Steaks 

  • 8-oz cooked ham steak (2-in, thick) 1 1/3 cup pineapple juice 
  • 1 teas. melted butter or margarine1 teas. ground cloves 
  • 1 teas. paprika 2 cloves minced garlic 
  • ½ teas. brown sugar ¼ teas. ground mustard 

Combine the pineapple juice, melted butter, cloves, paprika, garlic, mustard and sugar in a cup and pour ¾ of this mixture into a plastic zip bag.  Place the ham steak in the bag with the marinate and turn to mix.  Refrigerate ham in marinate for 3 hours or overnight.Cover the remaining ¼ of the marinade and refrigerate.  When ready to grill the ham steaks, drain the marinade and grill the ham steaks over medium heat for 4-5 minutes on each side.  Baste the  ham steaks occasionally with the reserved marinate. 

Cajun Ham Steaks 

  • 1 lb. cooked ham steak (1/2-in. thick) 2 teas. Cajun seasoning blend 
  • ½ teas. sugar 

Combine the Cajun seasoning and sugar in a small bowl and rub the seasoning mixture into both sides of the ham steak.  Heat a grill pan or skillet over medium heat until the pan is very hot, but not smoking.  Place ham steak on grill or in skillet and cook for about 4 minutes per side.  You want the ham steak to be heated thoroughly and slightly browned. 

Apple-Onion Ham Steak 

  • 1 lb. cooked ham steak 1 medium sweet onion 
  • ¼ teas. pepper 2 Tbsp. butter or margarine 
  • 1 teas. cornstarch ½ cup unsweetened apple juice 
  • ½ cup apple butter 

In a large skillet over medium heat, sauté the onion in the butter until crisp.  Sprinkle the onion with the pepper.  Remove the onion from the skillet and set aside.  Cut the ham steak into 4 pieces and place the ham in the same skillet and brown the ham on both sides.  While the ham is browning, combine the apple juice and cornstarch in a small bowl and stir until smooth.  Pour this mixture over the ham in the skillet.  Bring the liquid to a boil and cook for 1-2 minutes until slightly thicken, stir constantly.  Reduce the heat and spread the apple butter over the ham.  Place the sautéed onions over the ham steaks.  Cover the skillet and simmer the ham steaks for about 6 minutes, until thoroughly heated.