1poundham steakfresh or cured about 1" thick (*see note)
1tablespoondijon mustard
1tablespoonmaple syrup
1large sprig fresh rosemaryde-stemmed and minced
juice from 1/2 a lemon
1tablespoonextra virgin olive oil
2clovesgarlicminced
salt & pepper to taste
Instructions
Preheat grill to medium-high heat (375-425°F).
Place the ham steak in a large baking dish and season to taste with salt and pepper.
Whisk all the remaining glaze ingredients together in a small bowl.
Once hot, place the ham steak on the grill over direct heat and brush the top with the glaze. Cook for about 4 minutes then flip over and brush the other side with the glaze. Reserve extra glaze and set aside.
Cook for about another 4 minutes until internal temperature of the ham steak reaches 145°F (for fresh ham steaks) or until heated through to your liking for cured steaks. (**see note)
Remove the ham from the grill and let rest. Brush with remaining glaze before serving. (***see note)
Notes
*Thinner ham steaks will need less time on the grill. Adjust according to the thickness of your steak.**Fresh ham steaks are not cooked or cured and should be grilled to an internal temperature of 145°F for medium. Cured ham steaks are already cooked through and just need to reheat on the grill.***If using fresh ham steaks, divide the glaze in the beginning reserving half for serving. This ensures the brush doesn't come into contact with the raw meat and the cooked meat.