Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Looking For Thoughts On Ham Steak

Gator Bait
Gator Bait Posts: 5,244
edited November -0001 in EggHead Forum
 
I haven't had a good Ham Steak in years and found these at Sam's today. They were 4 in a mesh bag for about $4 each.
DSCN5230_500.jpg
I was wondering how others have grilled them. I haven't had Ham Steak since long before I got the egg. I used to broil them with a few dots of butter and a drizzle of real maple syrup for the last few minutes.
I was wondering if there were any thoughts as how to grill them. Direct or indirect, raised or low, high temp or low and a good internal temperature to pull at?

Thanks in advance,

Gator
· Share on FacebookShare on Twitter

Comments

  • Little Chef
    Little Chef Posts: 4,725
    Gator...Remember, the ham steaks are cured and fully cooked. All you will really be doing is heating them through, and adding your extra flavors. I might suggest starting with a glaze, or whatever you choose, right away so you can get some good carmelization. But it will be a very quick cook!! I would put on a glaze (you mentioned maple syrup) then sear them off pretty quick direct!! (just like a steak, but it will be faster!) Shouldn't take more than a couple minutes a side. I also wouldnt allow them to get any higher than 135* internal for fear of drying them out. Just my two cents! :laugh: ;)
    · Share on FacebookShare on Twitter
  • Gator Bait
    Gator Bait Posts: 5,244
     
    Thank you very much LC, that is exactly what I was looking for. I noticed that the wrapper said for an internal temp of 140º so I was thinking 135º also. I was thinking a glaze of a little Apricot Jam or Orange Marmalade, a pinch of ground cloves and thinned with a little bourbon and melted butter. I'll give that a try this weekend, sounds promising.

    Thanks again,

    Gator
    · Share on FacebookShare on Twitter
  • thirdeye
    thirdeye Posts: 7,428
    DSC04750a.jpg

    A griddle works well for ready-to-eat ham steaks, you can get the nice grill marks, without drying it out during the warm up. When hams go on sale for the holidays I generally have one sliced into 1/2" steaks, then I vacuum seal them at home.
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
    · Share on FacebookShare on Twitter
  • Gator Bait
    Gator Bait Posts: 5,244
     
    That's a nice looking piece of pig Thirdeye, thanks for the tips. The nice thing about having 4 steaks is I can eggsperiment. I now have one more reason to look forward to the holidays and there may be a griddle in my future. A good ham steak is one of those simple things that can be real comfort food.

    Gator

     
    · Share on FacebookShare on Twitter
  • Sundazes
    Sundazes Posts: 307
    We eat those all the time. My oldest and youngest love them. You can get fancy with all kinds of stuff on them or use the quick and kiss method. We use BBQ sauce on them most of the time due to time. We also love pineapple juice and rings on the them. I will let them soak in the juice a while. The are awesome on the egg.


    612971608_Zaopp-M.jpg
    · Share on FacebookShare on Twitter
  • bitslammer
    bitslammer Posts: 818
    I'm a real fan of the quick method. I leave mine out on the counter until they are room temp and hit them a few minutes direct just to get the grill lines and a little color on them. Costco sells there's the same way, sometimes in 2-packs.

    As others said a little glaze of butter, maple syrup, BBQ Sauce or whatever is nice too. Anything with sugar of course helps get even more color and I like that.
    · Share on FacebookShare on Twitter

Categories