Adding a ham steak to a summer barbecue or winter "cook-in" is a tasty way to add variety to your meals. Grilling ham is quick and easy, but you can dry out a beautiful piece of meat if you do it incorrectly. Prepping your meat and grill are key to making sure your ham stays moist and delicious. Reducing the fat and adding a marinade let you serve a healthier, tastier entree.

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Things You'll Need

Knife Marinade Glaze Cooling rack

Step 1: Create a Marinade

Create a marinade or glaze for your ham steak if you wish to serve it that way. Pineapple is a popular citrus fruit for marinating and glazing ham. The sweetness of the pineapple complements the saltiness of the pork, and, according to an article published by Kerula Agricultural University in 2010, the naturally occurring enzyme bromelain is useful as a meat tenderizer. Add soy, teriyaki or Worcestershire sauce or brown sugar and mustard to pineapple juice.

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Step 2: Marinate the Ham Steak

Marinate your meat for several hours or overnight in a food-safe, covered container on the bottom shelf of a 40°F or colder refrigerator, per the Academy of Nutrition and Dietetics, completely covering the steak in marinade. In addition to pineapple, orange juice is a complementary choice for ham.

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Step 3: Prep the Ham for Griilling

Remove your ham steak from the refrigerator approximately 30 minutes or more before cooking to bring the meat to room temperature. Trim the fat from your ham steak. Don’t salt the ham as you would with many other meats, since ham is naturally salty.

Step 4: Clean and Oil the Grill

Clean your grill surface to remove any leftover carbon or other debris from previous use. Spray the grill lightly with a monounsaturated cooking oil to prevent the ham from sticking to the grill.

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Step 5: Grill the Ham

Heat an indoor grill to medium-high heat. Place the ham on the grill 4 to 6 inches away from the heat source. Grill the ham uncovered for approximately 4 minutes. Then flip once, brush the ungrilled side with glaze and grill for 4 more minutes. Flip the ham a second time, glaze and grill for about 2 minutes. Avoid pressing or poking at the steak, which can toughen and dry out the meat as you squeeze out the juices.

Step 6: Remove Ham From Heat

Remove the steak from the heat and place on a rack to rest for several minutes. Letting most meats rest allows juices that have bubbled to the exterior of the meat to be absorbed back into it. Add more marinade or glaze to taste; then serve. Related Reading 13 Food Safety Mistakes That Can Jeopardize Your Summer Barbecue

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  references
  
      Betty Crocker: "Grilled Ham Steak With Mustard Sauce"
    
      Kraft Heinz: "Maple Mustard Ham Steak"
    
      Kerula Agricultural University: "Benefits and Uses of Pineapple"
    
      Academy of Nutrition and Dietetics: "How to Marinate Safely"
       




  references
  
      Betty Crocker: "Grilled Ham Steak With Mustard Sauce"
    
      Kraft Heinz: "Maple Mustard Ham Steak"
    
      Kerula Agricultural University: "Benefits and Uses of Pineapple"
    
      Academy of Nutrition and Dietetics: "How to Marinate Safely"
  • Knife
  • Marinade
  • Glaze
  • Cooling rack

13 Food Safety Mistakes That Can Jeopardize Your Summer Barbecue

      Betty Crocker: "Grilled Ham Steak With Mustard Sauce"
    
      Kraft Heinz: "Maple Mustard Ham Steak"
    
      Kerula Agricultural University: "Benefits and Uses of Pineapple"
    
      Academy of Nutrition and Dietetics: "How to Marinate Safely"