Marinated Ham Steaks

Submitted by lazyme

"Really easy and good. These can be frozen also. Cooking time includes marinating time."

 

• Ready In: 2hrs 10mins
• Ingredients: 7
• Serves: 3

ingredients

• 3⁄4 cup pineapple juice (1 small can)
• 1⁄8 cup brown sugar, packed
• 1 tablespoon butter, melted
• 1⁄2 tablespoon ground mustard
• 1⁄4 teaspoon garlic salt
• 1⁄8 teaspoon paprika
• 1 ham steak

directions

1. In large ziplock bag, combine first 6 ingredients. Mix well, add ham. Turn to coat. Refrigerate at least 2 hours, turning occasionally. Drain and reserve marinade.
2. Either broil 3 to 4 minutes each side or grill uncovered over medium-high heat for 3-4 minutes on each side. Baste frequently with reserved marinade.
3. **NOTE**.
4. To double recipe add 3/4 cup water and 1 can of pineapple juice (instead of 2 cans), and double rest of ingredients.

Reviews

[Paka1931]

I forgot the stars, silly me!

 

[VWEAVER]

very good

 

[bmcnichol]

I followed the recipe exactly as written other then I used Splenda brown sugar as that is all I buy. I also used 4 small ham steaks. I left them marinate for about four hours. It's snowing hard here so I did them on my indoor grill. They were really tasty and easy to make. Will make them again.

 

[Audrey M]

I made this for supper tonight. I couldn't believe how easy it was to prepare. I did double all the ingredients but then added a little water to the liquid since I was doing three ham steaks. This was absolutely fabulous. I will be making this often during the summer. Thanks for posting.

 

[LAURIE]

This is a wonderful way to get a very flavorful ham slice off the grill! The pineapple juice made it awesome but I love pineapple and ham anyway. It needs to be watched on the grill as it does burn easily. I drained the juice from a can of pineapple rings and used it, it came out almost exaclty 3/4 cup and then lightly grilled the slices with the ham, brushing them with the marinade. The leftovers were diced and thrown on a frozen cheese pizza for a Hawaiian pizza for lunch the next day....Thanks Vicki this was great!