Presunto Recipe

Name: Rodizio Grill Brazilian Steakhouse Denvers Presunto Recipe
Cook time: 1 h
Total time: 1 h
Yield: 6 servings
Cuisine: Brazilian
Ingredients: 2 lbs lean smoked or cured ham roast (boneless); 1 tsp kosher salt; 1 tsp freshly ground black pepper; 1 tbs olive oil; 1 cups raw (turbinado) sugar; 2 tbs unsalted butter; 1 tbs apple cider vinegar; 1 tsp Dijon mustard; 1 tsp ground smoked paprika; 2 tbs warm water; 1 pinch salt; 1 each fresh pineapple (peeled, cored, cut into 1/2-inch rings or wedges); 2 tbs brown sugar; 1 tsp ground cinnamon; 1 tbs lime juice

Inspired by Rodizio Grill Brazilian Steakhouse Denver

Time1h

Serves6

Rodizio Grill's Presunto is one of our signature grilled items. A lean cut of ham that is trimmed and grilled flawlessly to perfection then basted in our signature raw sugar glaze. Presunto is best accompanied with a piece of our signature grilled glazed pineapple, but it’s also good by itself.

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Ingredients

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Presunto (grilled ham)

2 lbs lean smoked or cured ham roast (boneless)

1 tsp kosher salt

1 tsp freshly ground black pepper

1 tbs olive oil

Raw sugar glaze

1 cups raw (turbinado) sugar

2 tbs Unsalted butter

1 tbs Apple cider vinegar

1 tsp Dijon mustard

1 tsp ground smoked paprika

2 tbs warm water

1 pinch Celtic sea salt

Grilled glazed pineapple (optional accompaniment)

1 each fresh pineapple (peeled, cored, cut into 1/2-inch rings or wedges)

2 tbs Brown sugar

1 tsp Ground cinnamon

1 tbs ReaLime juice

Method

Presunto (grilled ham)

Trim and prepare

Pat the ham roast dry with paper towels. Trim any excess fat to leave a thin, even layer for flavor (about 1/8" thick). Lightly score the surface in a diamond pattern about 1/4" deep to help glaze adhere.

Season

Rub the ham all over with olive oil, then season evenly with kosher salt and freshly ground black pepper.

Grill — indirect then direct

Preheat a charcoal or gas grill to medium heat (about 350°F / 175°C). For thicker roasts, set up for indirect grilling: place ham over the cool side of the grill with heat source on the opposite side. Grill with the lid closed until internal temperature reaches 125°F (about 20–30 minutes for a 2 lb roast), turning every 8–10 minutes to develop even color.

Glaze and finish

Start basting with the raw sugar glaze (see glaze directions) when the ham reaches 125°F. Brush a generous layer of glaze on all exposed surfaces, then move roast to direct heat (over medium flame) for 4–6 minutes, turning and basting every 1–2 minutes, until glaze is caramelized and internal temperature reaches 140°F. Watch carefully to prevent burning; reduce flame if glaze chars too quickly.

Rest and slice

Remove the roast from the grill and tent loosely with foil. Let rest 8–10 minutes so juices redistribute and glaze sets. Slice thinly against the grain and serve warm, optionally with grilled glazed pineapple.

Raw sugar glaze

Make the glaze while the grill preheats so it’s ready when the ham needs basting. In a small saucepan over medium heat, melt the unsalted butter. Add the raw sugar and warm water and stir to combine. Bring to a gentle simmer, stirring frequently so the sugar dissolves but does not burn.

Once the sugar has mostly dissolved and the mixture has a syrupy consistency (about 3–4 minutes), whisk in the apple cider vinegar, Dijon mustard, and smoked paprika. Simmer 1–2 minutes more to meld flavors. Taste and add a pinch of salt if needed. Keep warm or transfer to a heatproof bowl and brush on the ham as described in the grilling steps.

Grilled glazed pineapple (optional accompaniment)

Prepare pineapple: toss rings or wedges with brown sugar, ground cinnamon, and lime juice until evenly coated.

Grill pineapple over direct medium heat 2–3 minutes per side until grill marks appear and sugar caramelizes. If using when ham is finishing on direct heat, grill alongside and remove when charred edges and warmed through. Serve immediately with sliced presunto.