Grilling Ham for Smoky Caramelization
Grilling ham slices adds char and smoky notes that elevate simple cuts. Because most ham sold is already cooked, grilling is about browning and flavor, not cooking through.
Preparation:
- Use thick ham slices or ham steaks for best results—they hold up on the grill and won’t overcook instantly.
- Preheat the grill to medium-high (around 375–450°F / 190–230°C) for searing.
- Brush slices lightly with oil or a thin glaze to promote caramelization and prevent sticking.
Grilling steps:
- Place ham slices over direct heat and grill 2–4 minutes per side until grill marks form and edges slightly caramelize.
- For thicker steaks, after searing, move to indirect heat to warm through without burning the exterior.
- If using a glaze (brown sugar, mustard, or maple-based), brush on in the final 1–2 minutes of grilling to avoid burning sugars.
Flavor add-ins:
- Smoke chips: Soak wood chips and use a smoker box or place on coals for extra smoke.
- Citrus: add a squeeze of lemon or orange after grilling to cut richness.
Serving ideas:
- Pair with grilled pineapple, coleslaw, or baked beans for a backyard meal.
- Slice and use in sandwiches, salads, or breakfast plates.
Safety and tips:
- Don’t overheat thin slices—they’ll dry quickly.
- Keep a spray bottle of water handy to manage flare-ups from sugary glazes.
Grilling gives ham a deliciously smoky, caramelized finish that’s perfect for casual meals or outdoor entertaining.