Grilled Ham Steak With Peach Fresca Recipes

GRILLED HAM STEAK WITH PEPPERED PEACH GLAZE

Steps:

• Prepare barbecue (medium-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 peach glaze.
• Grill ham until heated through, lightly browned and beginning to crisp at edges, brushing occasionally with more glaze, about 3 minutes per side. Cut ham in half. Transfer to plates. Brush with any remaining glaze and serve.

GRILLED HAM STEAK

Steps:

• In a small saucepan, combine the preserves, mustard, lemon juice and cinnamon. Cook and stir over low heat for 2-3 minutes. Set glaze aside. Score edges of ham. , Grill, uncovered, over medium heat for 8-10 minutes on each side, brushing with glaze during the last few minutes of grilling.

~ MOUTH WATERING PEACH GLAZED HAM STEAKS ~

Steps:

• 1. In a small saucepan, whisk together the water, sugar, preserves, spices, mustard and honey. Bring to a boil and then simmer until a syrup consistency. ( About 3 - 4 minutes )
• 2. I use my iron skillet when making glazed ham. Use any skillet you prefer. Over medium heat, add 1 tablespoon oil and brown both sides of ham, until they begin to caramelize around the edges.
• 3. Once ham is to desired brownness, evenly pour half the glaze over ham and move ham around to coat. Cook another few minutes, watching the glaze doesn't burn. I thicken the remaining glaze a few more minutes, while finishing off the ham.
• 4. Plate and pour remaining glaze over steaks and serve. Delicious!

FIESTA GRILLED HAM STEAK

Steps:

• 1. Prepare grill for medium heat.
• 2. Combine jelly and garlic in small saucepan; cook over medium heat 2 minutes, or until jelly is completely melted, stirring occasionally. Remove from heat. (Or, combine in small microwavable bowl. Microwave on HIGH 1 minute, or until jelly is melted.) Stir in cilantro. Reserve 1/4 cup jelly mixture; set aside.
• 3. Grill ham steak 5 minutes; turn over. Brush with half of the remaining jelly mixture; continue grilling 10 minutes, until ham reaches an internal temperature of 160 degrees F when tested in center with meat thermometer, turning ham steak over and brushing with remaining jelly mixture after 5 minutes.
• 4. Serve with the reserved jelly mixture.

GRILLED HAM STEAK WITH PEPPERED PEACH GLAZE

Steps:

• Prepare barbecue (medium-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 peach glaze.
• Grill ham until heated through, lightly browned and beginning to crisp at edges, brushing occasionally with more glaze, about 3 minutes per side. Cut ham in half. Transfer to plates. Brush with any remaining glaze and serve.

MAPLE-PEACH GLAZED HAM STEAK

Steps:

• Stir together the preserves, maple syrup, ancho powder and orange juice in a medium bowl.
• Heat grill to high. Grill the steaks for 4 to 5 minutes on both sides, keeping the grill covered to heat through. Baste with the glaze every few minutes. Slice and serve.