Presuntogf Recipe

Name: Rodizio Grill Brazilian Steakhouse Sarasotas PresuntoGF Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: Brazilian
Ingredients: 3 lbs lean boneless ham roast (trimmed); 1 tbs kosher salt; 1 tsp freshly ground black pepper; 2 tbs olive oil; 1 cups raw/turbinado sugar; 0.5 cups light brown sugar (packed); 0.5 cups fresh orange juice; 2 tbs apple cider vinegar; 2 tbs unsalted butter; 1 tsp yellow mustard; 0.25 tsp ground cloves; 0.25 tsp sea salt; 1 ripe pineapple (peeled, core removed, cut into 1/2-inch rings); 2 tbs raw/turbinado sugar (for pineapple); 1 tbs unsalted butter (melted, for brushing pineapple); 0.5 tsp ground cinnamon (optional)

Inspired by Rodizio Grill Brazilian Steakhouse Sarasota

Time1h 30m

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 glazed ham)

3 lbs lean boneless ham roast (trimmed)

1 tbs kosher salt

1 tsp freshly ground black pepper

2 tbs olive oil

Raw sugar glaze (signature)

1 cups raw/turbinado sugar

1/2 cups light brown sugar (packed)

1/2 cups fresh orange juice

2 tbs Apple cider vinegar

2 tbs Unsalted butter

1 tsp yellow mustard

1/4 tsp ground cloves

1/4 tsp sea salt

Grilled glazed pineapple (optional accompaniment)

1 ripe pineapple (peeled, core removed, cut into 1/2-inch rings)

2 tbs raw/turbinado sugar (for pineapple)

1 tbs unsalted butter (melted, for brushing pineapple)

1/2 tsp ground cinnamon (optional)

Method

Presunto (grilled glazed ham)

Prep the ham

Trim excess fat and silver skin from the ham roast, leaving a thin fat layer for flavor. Pat the roast dry with paper towels.

Score the surface of the ham in a diamond pattern about 1/4-inch deep and 1-inch apart. This helps the glaze adhere and promotes even caramelization.

Season the ham evenly all over with kosher salt and freshly ground black pepper. Rub with olive oil to help sear on the grill.

Preheat grill

Set up a grill for medium indirect heat (around 350–375°F / 175–190°C). If using a charcoal grill, bank coals to one side for indirect cooking. If using gas, light one side and leave the other side off. Oil the grates.

Sear and roast: Place the ham over direct heat first (over the hot zone) for 2–3 minutes per side to get a light crust and grill marks. Then move the ham to indirect heat, fat side up, and close the lid to continue cooking.

Cook until the internal temperature reaches 135–140°F (57–60°C) for a medium-warm finish — this should take about 20–30 minutes depending on roast size and grill temperature. Use an instant-read thermometer inserted into the thickest part without touching bone.

Raw sugar glaze (signature)

Make the glaze while the ham starts roasting: in a small saucepan over medium heat, combine raw/turbinado sugar, light brown sugar, fresh orange juice, apple cider vinegar, and unsalted butter.

Bring the mixture to a gentle simmer, stirring occasionally so the sugars dissolve. Reduce heat to low and simmer for 6–8 minutes until syrupy and slightly thickened. The glaze should coat the back of a spoon.

Remove from heat and whisk in yellow mustard, ground cloves, and sea salt. Taste and adjust balance — add a touch more vinegar for brightness or a pinch more sugar for sweetness. Keep warm.

Basting and finish: during the last 8–10 minutes of grilling, brush a generous layer of warm glaze over all sides of the ham every 2–3 minutes, allowing the sugar to caramelize but not burn. Rotate and continue basting so glaze builds a glossy, slightly crisp exterior.

Final temperature: continue cooking until the glaze is set and internal temperature reaches 145°F (63°C) if you prefer fully cooked ham per USDA recommendations. (The recipe above aims for 135–140°F for a leaner, slightly less cooked finish.) Remove from grill when target temp is reached and glaze is glossy.

Rest: Transfer the ham to a cutting board, tent loosely with foil, and rest for 10 minutes to allow juices to redistribute and glaze to set.

Grilled glazed pineapple (optional accompaniment)

Prep pineapple: brush pineapple rings lightly with melted butter on both sides and sprinkle both sides with raw/turbinado sugar and a dusting of ground cinnamon if using.

Grill pineapple: Place pineapple rings over direct medium heat and grill 2–3 minutes per side until caramelized grill marks appear and fruit is warmed through. Watch closely to prevent burning.

Finish and serve: During the last minute of grilling, brush a little of the reserved raw sugar glaze (if any remains) onto the pineapple for extra shine and flavor. Serve the pineapple alongside sliced presunto.