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 (grilled glazed ham)
Raw sugar glaze
Grilled glazed pineapple (optional accompaniment)
Method
Presunto (grilling and finishing)
Prep the ham
Remove the ham from the refrigerator 30–45 minutes before cooking to come toward room temperature. Pat dry with paper towels. Trim any excessive fat so the exterior is fairly even and lean, leaving a thin protective layer for flavor (you should end up with an even surface for grilling).
Preheat grill
Prepare a medium-high heat on a charcoal or gas grill (target surface temperature 400–450°F / 200–230°C). Set up for direct grilling with a hot zone for searing and a slightly cooler zone to finish if needed. Oil the grates lightly.
Initial sear
Place the ham directly over the hot zone and sear for 4–6 minutes per side (rotate so all sides get good color) until a golden-brown crust forms. Use tongs to turn—avoid piercing the meat.
Finish cooking
After searing, move the ham to the cooler zone of the grill. Close the lid and continue to cook until internal temperature reaches 135–140°F (57–60°C) for a slightly pink, moist finish, or 145°F (63°C) if you prefer fully done—this will take roughly 20–35 minutes depending on roast size. Monitor with an instant-read thermometer inserted into the thickest part without touching bone (if any).
Final baste with raw sugar glaze
Place the rested ham back on the warm grill (or under a broiler). Brush a generous coat of the warm raw sugar glaze over the surface. Grill 1–2 minutes per side just to set and caramelize the glaze—watch closely to avoid burning. Apply a second thin coat if desired and heat briefly until shiny and tacky.
Slice and serve
Transfer ham to a cutting board. Slice thinly against the grain for best texture. Serve each portion with a piece of grilled glazed pineapple or by itself. Spoon any remaining glaze over slices as an option.
Raw sugar glaze (make while ham rests)
In a small saucepan over low heat, combine raw sugar, butter, lemon juice, Dijon mustard, and soy sauce. Stir constantly until the butter melts and the sugar dissolves into a glossy mixture (about 2–3 minutes). If the sugar is slow to dissolve, add 1 tablespoon hot water and continue stirring.
Bring the mixture to a gentle simmer for 30–60 seconds to meld flavors, then remove from heat. The glaze should be thick but pourable and still warm when you baste the ham. Taste and adjust: add a pinch more lemon for brightness or a small pinch of salt if needed.
Grilled glazed pineapple (optional)