Barbecued Gingered Ham Slice Recipes

GLAZED HAM SLICES

Steps:

• In a skillet, combine the brown sugar, flour, mustard, ginger ale and vinegar. Bring to a boil over low heat; cook and stir for 2 minutes or until sugar is dissolved and sauce is thickened. Add ham slices and heat through.

DOREEN'S HAM SLICES ON THE GRILL

Steps:

• Preheat an outdoor grill for high heat and lightly oil grate.
• In a small bowl, mix brown sugar, lemon juice and prepared horseradish.
• Heat the brown sugar mixture in the microwave on high heat 1 minute, or until warm.
• Score both sides of ham slices. Place on the prepared grill. Baste continuously with the brown sugar mixture while grilling. Grill 6 to 8 minutes per side, or to desired doneness.

CHIPPED HAM BARBECUE RECIPE

Steps:

• Make a bbq sauce by combining the brown sugar, ketchup, vinegar, Worchestershire sauce, salt, pepper, mustard, and onion powder together in a large bowl.
• Stir the chipped chopped ham in with the sauce.
• Heat the ham and barbecue sauce on the stove in a large skillet or pan at medium heat until warmed through about 15-20 minutes.
• Keep warm in a slow cooker until ready to serve.
• Serve on Kaiser rolls.

GINGERED HAM SLICE

Steps:

• Cut slashes in the fat edge of the ham and place in a shallow dish.
• Combine ginger ale, orange juice, brown sugar, oil, vinegar, mustard, ginger, and cloves and mix thoroughly.
• Pour marinade over ham. Cover and refrigerate overnight.
• Grill over hot coals for 10-15 minutes on each side, brushing frequently with marinade.

GINGER CHILE GLAZED HAM WITH FLAMBE FINISH

Steps:

• Temper the ham by bringing it out of the fridge 90 minutes before cooking. (This will allow it to heat more evenly and not dry out.)
• Preheat the oven to 300 degrees F.
• Place the ham in a shallow roasting pan fitted with a rack. Using a paring knife, score the fatty side of the ham by gently slicing lines 1/2-inch apart, crisscrossing on an angle to create a diamond pattern. This will allow the glaze to soak into the ham. Add the chicken stock to the bottom of the pan, then cover the pan in foil. Cook for 40 minutes, basting every 10 to 15 minutes.
• To make the glaze, warm the butter in a medium saucepan over medium heat. Add the ginger and chile flakes and cook until fragrant, about 1 minute. Add the brown sugar, honey, lime juice and Dijon mustard. Bring to a simmer, then cook until slightly reduced, about 2 minutes. Set aside the glaze in a bowl, leaving about 1/4 cup behind in the pan for finishing.
• Remove the ham from the oven and raise the oven to 425 degrees F.
• Remove the foil from the ham and discard the drippings from the pan. Brush the ham liberally with half of the glaze. Return to the oven and cook, uncovered, for 15 minutes, then brush again. Bake again until dark and caramelized, another 15 minutes. Remove the ham to a rimmed platter.
• Heat the remaining 1/4 cup glaze to a simmer over medium-low heat. If using the bourbon, remove the glaze from heat and add the bourbon. Using a lighter, flambe the alcohol in the pan and very carefully pour over the ham. (The alcohol can be omitted and you can just put the warm glaze over the ham.)

GLAZED HAM WITH PEACH-GINGER SAUCE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Use a serrated knife to score the top of the ham in a diamond pattern. Press whole cloves into the ham and place on a roasting rack in a roasting pan.
• Bake for 1 1/2 to 2 hours in the preheated oven, or until the internal temperature of the ham has reached 140 degrees F (60 degrees C). Cover with aluminum foil if the ham starts to look dry.
• While the ham is baking, mix together the cinnamon, mustard and 1/2 cup of brown sugar in a cup or small bowl. Set aside. In a saucepan over medium heat, mix together the remaining brown sugar, cider vinegar, peach nectar and peach preserves. Bring to a boil and then stir in the sliced peaches, ginger, cherry pepper and the cinnamon stick. Simmer until the peaches are tender and the sauce has thickened, 25 to 30 minutes.
• Remove the ham from the oven and brush liberally with the mustard glaze. Increase the oven temperature to 350 degrees F (175 degrees C) and return the ham to the oven, uncovered.
• Bake for an additional 20 to 30 minutes, or until glaze is bubbly. Allow the ham to rest for 15 to 20 minutes before carving. Serve with hot Peach-Ginger sauce.

QUICK AND EASY SKILLET HAM SLICES WITH CRANBERRY-GINGER SAUCE

Steps:

• In a skillet melt the butter over medium heat.
• Add in whole cranberry sauce, green onions, water, mustard, brown sugar, ginger and black pepper; bring to a boil, mixing constantly then simmer about 3 minutes.
• Adjust the ginger, brown sugar and pepper to taste if desired.
• Add in the ham slices and cook for 3-4 minutes.
• Delicious!

PITTSBURGH HAM BARBECUES

Steps:

• Preheat an oven to 275 degrees F (135 degrees C).
• Melt the butter in a large skillet over medium-high heat; cook and stir the onions in the butter until translucent, about 5 minutes. Stir the ketchup, vinegar, water, brown sugar, mustard, and Worcestershire sauce into the skillet with the onions; simmer about 10 minutes. Stir in the ham; cook until heated through and the sauce is bubbling, 5 to 7 minutes more.
• While the ham simmers, heat the kaiser rolls in the preheated oven until toasted, 5 to 7 minutes.
• Assemble the sandwiches by dividing the ham mixture among the toasted kaiser rolls, topping the ham with pickle relish. Serve hot.

BARBECUE HAM SLICES

Steps:

• Combine the pineapple juice, brown sugar (don't forget the extra tablespoonful!), mustard, lemon juice, onion salt, and soy sauce in a medium saucepan, stirring well. Bring to a boil, reduce heat. Simmer, uncovered for 5 minutes; stir frequently. Remove sauce from heat, and set aside.
• Trim any excess fat from the ham slices. Grill over medium coals for 20 to 25 minutes or until desired degree of doneness. While cooking, turn ham slices and baste every 5 minutes with the reserved sauce.
• Grill the pineapple slices over medium heat for 1 minute on each side. Garnish each slice of ham with two pineapple slices, and serve with the remaining sauce.