Sweet and Smoky Ham Steaks
My husband and I enjoy grilling our meals during the summer months and never tire of experimenting with new recipes. This past summer, he suggested pairing my homemade barbecue sauce with grilled ham steaks—and the results were mouthwatering! The sauce can be made several days ahead of time, if necessary; refrigerate until ready to use. —Sue Gronholz, Beaver Dam, WI
Total TimePrep: 30 min. + marinating Grill: 10 min.
- 1 tablespoon olive oil
- 1 cup chopped onions
- 1 garlic clove, minced
- 2/3 cup pineapple spreadable fruit
- 1 can (15 ounces) tomato sauce
- 1/2 cup packed brown sugar
- 1/4 cup cider vinegar
- 2 tablespoons soy sauce
- 1 tablespoon lemon juice
- 1-1/2 teaspoons molasses
- 1 teaspoon ground mustard
- 1/2 teaspoon liquid smoke, optional
- 1/4 teaspoon pepper
- 1/4 teaspoon celery seed
- 3 fully cooked bone-in ham steaks (1 pound each and 3/8 inch thick)
- In a large saucepan, heat olive oil over medium heat. Add onions; saute until softened and lightly browned, 5-6 minutes. Add garlic; cook 1 minute more. Pulse onions, garlic and pineapple preserves in a food processor or blender until smooth. Return to pan. Add next 10 ingredients. Bring to a boil over medium heat; cook, stirring constantly, until sauce reaches desired consistency, 10-15 minutes. Remove from heat and cool slightly.
- Reserve 1/2 cup sauce; spread remaining sauce generously over both sides of ham steaks. Refrigerate, covered, 1-2 hours.
- Grill ham steaks, covered, on a greased grill rack over medium direct heat, turning and brushing frequently with reserved sauce, until heated through, 10-15 minutes.