Grilled Ham Steak Recipe

Prepare the grill and ham

Preheat an outdoor grill or grill pan to medium-high heat (about 375–400°F / 190–205°C). Pat the ham steak dry with paper towels. If the steak is more than 1 inch thick, score the surface in a diamond pattern with shallow 1/8-inch cuts to help glaze penetrate and promote even heating.

Make the glaze

In a small bowl, combine the brown sugar, Dijon mustard, maple syrup, apple cider vinegar, olive oil, black pepper, and a pinch of ground cloves if using. Stir until smooth and the sugar is mostly dissolved. Taste and adjust sweetness or tang (add an extra 1/2 tbs maple syrup for sweeter or 1/4 tsp vinegar for more tang).

Oil the grill and sear

Brush the grill grates or grill pan lightly with oil. Place the ham steak on the hot grill. Sear for 2–3 minutes per side without moving to get good grill marks and slightly crisp edges. If flame-ups occur from glaze later, move to a cooler part of the grill.

Glaze and finish cooking

After searing both sides, brush a generous layer of the glaze on the top side. Continue grilling over medium heat, flipping once, and brushing additional glaze each time you turn, for a total grilling time of 6–8 minutes (depending on thickness). The goal is to heat the fully cooked ham through and caramelize the glaze — internal temperature should reach at least 130–140°F (54–60°C) for best serving temperature (no food-safety requirement since ham is pre-cooked). Watch closely to prevent burning due to sugar in glaze.

Rest

Transfer the grilled ham steak to a cutting board and let it rest for 3–5 minutes. This allows the glaze to set and juices to redistribute.

Slice the ham steak against the grain into 1/4- to 1/2-inch slices if desired. Arrange on a platter, garnish with chopped parsley and serve with lemon wedges or orange slices for a bright finish.