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Grilled Boneless Pit Ham Steak with Apricot-Dijon Glaze image
Grilled Boneless Pit Ham Steak with Apricot-Dijon Glaze

Where to Buy
PREP TIME

mins

COOK TIME

mins

SERVING SIZE

12

Grilled Boneless Pit Ham Steak with Apricot-Dijon Glaze image

What You’ll Need

12 8-oz. Daily's® Center cut ham steak


1 teaspoon black pepper
2 ounces corn oil

Apricot-Dijon Glaze
2 cups apricot jelly
1 1/2 tablespoons red wine vinegar
3 ounces Grey Poupon mustard
1 cup orange juice
3/4 cup light corn syrup

Directions

Preheat char broiler to 500ºF. 

Brush ham steaks lightly with oil and sprinkle with pepper. Grill steaks quickly on both sides, searing the meat until heated thoroughly, Remove from fire. 

Cover with glaze. Place plate under broiler and heat glaze until it bubbles slightly. 

APRICOT-DIJON GLAZE
Place all ingredients into pot except mustard. Bring to rolling boil and reduce by half until thick enough to coat the back of a spoon. Remove from heat and whisk in mustard.
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