Presunto Recipe
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 and Glaze
Grilled Glazed Pineapple (optional, signature accompaniment)
Method
Presunto and Glaze
- 1
Trim and prep the ham
If using a whole lean ham leg, remove excess fat and silver skin so the exterior is mostly lean meat with a thin layer of fat remaining for flavor. If using a boneless ham steak, pat dry with paper towels. Score the surface lightly in a diamond pattern about 1/4-inch deep to help the glaze adhere and to promote even grilling.
- 2
Make the raw sugar glaze
In a small bowl whisk together the raw sugar, Dijon mustard, apple cider vinegar, olive oil, and hot water until smooth. Add the coarse sea salt, black pepper, smoked paprika, and garlic powder and whisk again. The glaze should be pourable but slightly thick; adjust with an extra teaspoon of hot water if needed.
- 3
- 4
- 5
- 6
Move to indirect heat and baste
Transfer the ham to indirect heat (or reduce to medium-low). Using a basting brush, apply a generous coat of the raw sugar glaze to all sides. Close the lid and cook for 10 minutes. Open lid and baste again, repeating every 8–10 minutes until the internal temperature reaches 60–63°C (140–145°F) for a lean ham that remains moist but fully cooked. Total grilling time will be 25–35 minutes depending on thickness.
- 7
Final glaze and caramelize
During the last 5 minutes of cooking, increase heat to medium-high slightly or move briefly over direct heat and apply a final thick coat of glaze. Turn frequently and watch for deep caramelization without charring. Remove when the glaze is glossy and the internal temp is reached.
- 8
Rest and slice
Transfer the presunto to a cutting board and tent loosely with foil. Let rest for 8–10 minutes so juices redistribute. Slice thinly across the grain into 1/8–1/4-inch slices and arrange on a platter. Spoon any reserved glaze that remained in the pan over the slices.
Grilled Glazed Pineapple (optional)
- 9
Prepare pineapple
Peel, core, and cut the pineapple into 1/2–3/4-inch thick rings or long wedges, depending on preference. Pat dry to remove excess juice so the glaze sticks.
- 10
Make pineapple glaze
In a small bowl combine the raw sugar, melted butter and cinnamon. Stir to make a loose glaze.
- 11
- 12
Serve
Serve one slice or wedge of grilled glazed pineapple alongside 2–3 slices of presunto per person. The sweet caramelized pineapple complements the savory glazed ham.