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Ham steaks

Big EBig E Posts: 50
edited 7:56AM in EggHead Forum
Just put a couple of ham steaks on indirect for a little smoke. Going to finish direct for grill marks. Any ideas on jazzing them up a little for the finish such as a glaze,maple syrup or any other advice would be greatly appreciated.
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Comments

  • 61chev61chev Posts: 539
    Would you happen to be from southwest IOWA?
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  • BigE

    If you have any whole grain mustard, mix it with Maple syrup and hot sauce(if you like) and brush on.

    Steve

    Steve 

    Caledon, ON

     

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  • Big EBig E Posts: 50
    No I happen to be from IL.
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  • Big EBig E Posts: 50
    That is an interesting mix as long as it doesnt pack to much heat. Wife not big on spicey. What internal temp do you take it to?
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  • Big E,

    Are the ham steaks not cured and smoked already? I don't know if they are raw leg but I would think 145 to 150? If they are cured and smoked you are really just re-heating and putting sear marks on them.

    Steve

    Steve 

    Caledon, ON

     

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  • Big EBig E Posts: 50
    They are cured from the locker plant.
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