Grilled Ham Steaks with Maple Glaze & Peach Salsa

0 Reviews

SERVINGS

4

PREP TIME

30 min

TOTAL TIME

45 min

GLUTEN FREE

YES

The sweet, savory and smoky combination of maple glaze, peach salsa and grilled ham steaks is the perfect complement to your next summer cookout.

This recipe is made with Jones Ham Steaks.

7 oz Ham Steak
ingredients
2 Jones Dairy Farm Ham Steaks

For Salsa:

1 cup peaches, peeled and diced
3/4 cup grape tomatoes, halved
1 tablespoon white balsamic vinegar
1 1/2 teaspoons olive oil
2 tablespoons chopped cilantro (substitute thyme if you don’t care for cilantro)
2 tablespoons diced jalapeno, seeds and pith removed
Salt and pepper to taste

For Glaze:

1/4 cup maple syrup
1 tablespoon white balsamic vinegar or apple cider vinegar
1 tablespoon Dijon or whole grain mustard

For Kabobs:

12 baby potatoes
1 green pepper
1 red pepper
1 yellow pepper
1 red onion
8 button mushrooms
DIRECTIONS
Soak 8 wooden skewers in water. Preheat grill to 350˚F. Prepare ingredients for salsa, mix in small bowl. Set aside.

Mix ingredients for glaze in small saucepan. Bring to boil, stirring constantly. Reduce heat to low, simmer 5 minutes, stirring occasionally. Remove from heat, set aside.

Poke each baby potato with knife. Microwave 3 minutes to start cooking process. Cut peppers and onion to desired size. Thread veggies onto skewers. Alternate peppers, onions, mushrooms and potatoes. Brush kabobs with olive oil. Sprinkle with salt and pepper.

Place kabobs and ham steaks on grill. Brush ham steaks with maple glaze. Grill 3 minutes. Turn 45 degrees to achieve desired grill marks. Grill another 3 minutes, then flip. Glaze ham steaks again. Rotate skewers. Grill approximately 4-5 minutes or until vegetables are done to desired tenderness.  

Serve each 1/2 ham steak with 2 veggies kabobs. Brush additional maple glaze on veggies, top ham steak with peach salsa.

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Ingredients

2 Jones Dairy Farm Ham Steaks

For Salsa:

1 cup peaches, peeled and diced
3/4 cup grape tomatoes, halved
1 tablespoon white balsamic vinegar
1 1/2 teaspoons olive oil
2 tablespoons chopped cilantro (substitute thyme if you don’t care for cilantro)
2 tablespoons diced jalapeno, seeds and pith removed
Salt and pepper to taste

For Glaze:

1/4 cup maple syrup
1 tablespoon white balsamic vinegar or apple cider vinegar
1 tablespoon Dijon or whole grain mustard

For Kabobs:

12 baby potatoes
1 green pepper
1 red pepper
1 yellow pepper
1 red onion
8 button mushrooms

Directions

Soak 8 wooden skewers in water. Preheat grill to 350˚F. Prepare ingredients for salsa, mix in small bowl. Set aside.

Mix ingredients for glaze in small saucepan. Bring to boil, stirring constantly. Reduce heat to low, simmer 5 minutes, stirring occasionally. Remove from heat, set aside.

Poke each baby potato with knife. Microwave 3 minutes to start cooking process. Cut peppers and onion to desired size. Thread veggies onto skewers. Alternate peppers, onions, mushrooms and potatoes. Brush kabobs with olive oil. Sprinkle with salt and pepper.

Place kabobs and ham steaks on grill. Brush ham steaks with maple glaze. Grill 3 minutes. Turn 45 degrees to achieve desired grill marks. Grill another 3 minutes, then flip. Glaze ham steaks again. Rotate skewers. Grill approximately 4-5 minutes or until vegetables are done to desired tenderness.  

Serve each 1/2 ham steak with 2 veggies kabobs. Brush additional maple glaze on veggies, top ham steak with peach salsa.