Instructions
Preheat grill to medium or 350 degrees. In a saucepan over low heat, combine the brown sugar, honey, Dijon mustard, and cider vinegar. Simmer over low heat until the brown sugar is dissolved.
Place the ham steak on the grill over direct heat and brush the top with the brown sugar glaze. Once basted, flip and baste the other side. Close the lid and cook for 4 minutes. Flip once again and baste the top. Again close the lid and cook for 4 minutes.
Notes
The ham steaks cut with bone-in are the most tender with the best flavor.
You can substitute pure maple syrup for the honey.
Keep an eye on the grill to avoid any flare-ups.
Season with salt and pepper to taste but easy on the salt because ham is cured with salt.
Store leftovers in a large zipper bag or airtight container in the refrigerator for up to 4 days.
Nutrition
Calories: 188kcal | Carbohydrates: 31g | Protein: 11g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 25mg | Sodium: 763mg | Potassium: 219mg | Fiber: 0.2g | Sugar: 31g | Vitamin A: 3IU | Vitamin C: 18mg | Calcium: 17mg | Iron: 1mg
