GRILLED GLAZED HAM
This method of grilling and glazing ham can be used with any glaze. Just make sure to heat your ham up over medium indirect heat before brushing it on. (Grill times will be affected by the temperature outside and the wind.)
Provided by Food Network Kitchen
Categories main-dish
Time 1h40m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Prepare a grill for medium indirect heat. For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
- Cut three 12-inch pieces of heavy-duty foil. Working one piece at a time, fold in half lengthwise. Fold in half again and fold in half one more time; you should have a long strip of foil about 1 1/2 inches wide. Twist the two ends of the strip in opposite directions making a twisted rope of foil. Repeat with the remaining two pieces of foil. Set all three ropes in the center of a small disposable aluminum roaster about 1 inch apart and place the ham on top. (The ropes will prevent the bottom of the ham from burning.) Cover tightly with foil and place over indirect heat (if your grill has a thermometer, it should be at around 325 degrees F). Cover the grill and cook until just warmed through, 35 to 45 minutes.
- Meanwhile, boil the pineapple juice, brown sugar and 1 teaspoon salt in a medium saucepan over medium-high heat until the glaze is very thick and has the consistency of honey, 8 to 10 minutes. Stir in the vinegar and remove from the heat.
- Carefully remove the foil cover from the ham and discard; baste with the glaze, making sure to get in between each slice. Increase the heat to medium-high and move the ham over direct heat. Cover the grill and cook until the glaze begins to bubble, about 5 minutes. Baste again with the remaining glaze, then cover and cook until the glaze bubbles, 5 minutes more. Continue basting and cooking until the ham is shiny and the glaze begins to brown, about 10 more minutes. Remove from the grill and let sit 10 minutes, uncovered, before serving.
- Meanwhile, grill the pineapple rings over direct heat until charred on one side, 4 to 5 minutes. Let cool. Arrange the pineapple rings on the uncut portion of the ham, grill marks facing up, and use toothpicks to secure them in place. Place a cherry in the center of each ring and secure with a toothpick.
- Serve the ham with any accumulated juices, remaining pineapple rings and cherries on the side.
GRILLED HAM
By having the ham sealed in foil, the ham stays moist and delicious.
Provided by Kris
Categories Main Dish Recipes Pork Ham Whole
Time 3h10m
Yield 15
Number Of Ingredients 3
Steps:
- Preheat grill to 350 degrees F (175 degrees C).
- Mix brown sugar and mustard together in a bowl until a paste forms.
- Place ham on a large piece of aluminum foil. Spread brown sugar paste over entire ham. Wrap foil securely around ham, sealing all of the edges together. Place wrapped ham in a disposable pan.
- Grill ham on the preheated grill until heated through, about 2 1/2 hours. Remove ham from grill and let rest 30 minutes before slicing.
Nutrition Facts : Calories 706.3 calories, Carbohydrate 9.7 g, Cholesterol 198.7 mg, Fat 51.5 g, Fiber 0.1 g, Protein 47.6 g, SaturatedFat 17.8 g, Sodium 177.9 mg, Sugar 9.4 g
GRILLED HAM & ONION SANDWICH
A great sandwich to grill outside on a cool summer evening.
Provided by Land O'Lakes
Categories Hot Sandwich Onion Ham Ham Sandwich Sandwich and Wrap Main Course Pork Meat, poultry, and seafood Vegetable Sandwich and Wrap Main Course
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat gas grill to medium or charcoal grill until coals are ash white.
- Place onions, honey, mustard and vinegar in 2-quart saucepan. Cook over medium heat, stirring occasionally, 2-3 minutes or until onions are crisply tender.
- Butter 1 side of each bread slice; top unbuttered-side of 4 bread slices with 1/4 of ham and 2 pieces cheese. Divide onion mixture evenly among 4 sandwiches. Top with remaining bread slices, buttered-sides up.
- Place sandwiches onto grill. Grill, turning occasionally, 10-15 minutes or until cheese is melted and bread is toasted.
Nutrition Facts : Calories 460 calories, Fat 20 grams, SaturatedFat grams, Transfat grams, Cholesterol 70 milligrams, Sodium 1210 milligrams, Carbohydrate 46 grams, Fiber 5 grams, Sugar grams, Protein 24 grams
HAM & CARAMELIZED ONION GRILLED CHEESE
Nothing says comfort to me like a grilled cheese sandwich. This is a delicious variation from the classic. Recipe from Family Circle.
Provided by CookingONTheSide
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Coat a medium-size nonstick skillet with nonstick cooking spray and place over medium heat.
- Add onion, sugar and salt to skillet; cover.
- Cook for 10 minutes, stirring occasionally, or until lightly browned; remove from heat.
- Stir together mustard, horseradish and honey; set aside.
- Spread 4 slices of bread evenly with mustard mixture, then layer 3 slices ham over each piece of bread.
- Place about 2 T onions on top of the ham, then place 1 slice cheese on top of the onions.
- Place 4 remaining bread slices over cheese.
- Spritz both sides of sandwich with nonstick cooking spray and cook in nonstick skillet over medium heat for 5-8 minutes or until cheese has melted, turning halfway through.
- Serve with mixed greens on the side, if desired.
GRILLED HAM AND GOUDA CHEESE WITH CARAMELIZED ONIONS AND ROASTED TOMATO MAYONNAISE
Provided by Bobby Flay
Yield 4 servings
Number Of Ingredients 15
Steps:
- Caramelized Onions:
- Heat the butter and oil in a medium saute pan over medium heat. Add the onions and cook, stirring occasionally, until golden brown and caramelized, season with salt and pepper.
- Roasted Tomato Mayonnaise:
- 1. Preheat the oven to 375 degrees F. Place the tomato in a small dish or baking sheet, drizzle with oil and season with salt and pepper. Roast until the tomato is very soft and golden brown, about 20 minutes. Remove from the oven and let cool slightly.
- 2. Put the mayonnaise, tomato, garlic and thyme in a food processor and process until smooth, season with salt and pepper. Scrape into a bowl.
- Sandwich:
- 1. Place 4 slices of the bread on a flat surface, divide half of the cheese among the slices. Top the cheese with 2 slices of prosciutto then top the proscuitto with some of the onions and the remaining cheese. Place the 4 remaining slices of bread on top to make four sandwiches. Butter the top of the bread using half of the butter.
- 2. Preheat a cast iron pan or cast iron griddle over medium heat. Place the sandwiches in the pan, butter-side down (may need to do in batches) and cook until lightly golden brown. Spread the remaining butter on the bread facing up, then flip and continue cooking until the bottom is golden brown and the cheese has melted. Serve with roasted tomato mayonnaise on the side.
GRILLED HOLIDAY HONEY HAM
Provided by Patrick and Gina Neely : Food Network
Time 14h15m
Yield 12 to 16 servings
Number Of Ingredients 12
Steps:
- Trim the ham of any excess fat, but leaving 1/4-inch of fat on the ham. With a sharp knife, score the fat on the top of the ham. Place the ham on a large rimmed baking sheet.
- Whisk together the brown sugar, salt, black pepper, cumin, ginger, mustard powder, and cinnamon in a small bowl. Reserve 1 tablespoon of the dry rub mixture for the glaze. Season the ham with the remaining dry rub. Place plastic wrap over the ham and put it in the refrigerator for 8 to 12 hours. Allowing the seasoning to penetrate the ham overnight will give it a fuller flavor.
- Preheat your charcoal grill to 300 degrees F for indirect heat.
- Place the baking sheet with the ham on the grill grates, with the ham flat side down. Cover the grill and let the ham cook for 2 hours.
- Heat the butter, thyme, honey, vinegar, and reserved dry rub together in a medium saucepan until the butter melts. Stir together until smooth. Brush the ham with the glaze, cover with grill lid, and grill for 30 minutes more, basting the ham every 10 minutes with the glaze. Remove to a platter, let rest for 30 minutes, then carve and serve.
GRILLED HAM, BAKED ONIONS
This is a lovely dish, old-fashioned and what I call "great-grandmotherly." I sometimes find white sauces a bit heavy, so I have lightened this one by using half vegetable stock to milk. The sauce is worth seasoning generously, with salt, pepper, grainy mustard, bay leaves, and a (mild) grating of nutmeg. I leave the bay in even when the sauce is finished and poured over the onions. It adds much in the way of subtle flavor. Should you not fancy grilled ham, then I would still urge you to make the onions-they would be good even on their own, perhaps with a mound of buttery mashed potato or, better still, golden rutabaga with lots of butter and pepper.
Yield serves 2, with second helpings of onions
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F (180°C). Bring a deep pan of water to a boil. Peel the onions, add them to the pan, then decrease the heat and let them simmer until they are tender when pierced with the tip of a knife. This will only be a matter of twenty to twenty-five minutes or so. Drain them and discard the water (don't try using it in the sauce, the flavor can be too strong).
- Put the pan back on the stove, melt the butter in it, and stir in the flour, keeping the heat low to medium. Let the flour and butter cook for a couple of minutes, stirring often so the mixture doesn't burn, then increase the heat, pour in the stock and milk, and whisk together for a minute until there are no lumps.
- Season the sauce with salt and black pepper, the bay leaves, a gentle grating of nutmeg, and the mustard. I cannot emphasize enough the importance of these seasonings: they add depth and savor to the sauce and make the whole dish "work." Let the sauce simmer gently for a good ten minutes or more, stirring regularly so that it does not catch on the bottom.
- Cut the onions in half from stem to tip-take care, they are slippery-and place them, flat side down, in a shallow baking dish. I use an oval enameled gratin dish. Chop the parsley, but not too finely, and stir it into the sauce, then scoop the lot over the onions. Their caps will probably be poking out, but no matter, just bake for forty to forty-five minutes until the sauce is bubbling.
- Turn off the heat, but leave the onions in the oven while you cook the ham. If your broiler is, like mine, in the oven, then move the onions to the bottom and put the broiler pan two-thirds of the way up, so that it blocks the onions from the broiler (if you prefer, you can cook the ham on a stovetop grill).
- Oil the steaks lightly and season them with pepper, a very little salt, and a light sprinkling of oregano. Now broil them for three or four minutes on each side, until golden. Serve the broiled ham with the baked onions and heir sauce.
HAM KABOBS
Trudy Gernert of Seymour, Indiana sends her version of kabobs that include lots of flavorful ingredients like tomatoes, pineapples, and sweet potatoes.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine vinegar and brown sugar. Pour half of the marinade into a large resealable plastic bag; add ham and sausage. Seal bag and turn to coat; refrigerate for at least 2 hours. Refrigerate remaining marinade for basting., Place sweet potatoes and water in a microwave-safe dish. Cover and microwave on high for 4 minutes or until tender., Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread the ham, sausage, sweet potatoes, green peppers, onion, tomatoes and pineapple. , Grill, covered, over medium heat or broil 4-6 in. from the heat for 8-10 minutes or until sweet potatoes are tender, turning and basting occasionally with reserved marinade.
Nutrition Facts :
HAM WITH ONION GRAVY
I found the original recipe in Quick Cooking. I thought it sounded a bit odd but gave it a try as I was getting tired of grilled ham. We loved it. This was great with mashed potatoes and roasted broccoli. The orginal recipe called for one large onion and 3 tablespoons of veg. oil. I freeze onions so I added one cup of onions and only used one tablespoon of olive oil.
Provided by bmcnichol
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a skillet, brown ham, remove and keep warm.
- In the same skillet, add olive oil and saute onion until tender.
- Stir in the flour, salt and pepper.
- Stir in milk and water.
- Bring to a boil and stir for about 2 minutes or until thickened.
- Add ham back to skillet and warm.
- Great with mashed potatoes.
GRILLED HAM AND GOUDA SANDWICH W/CARAMELIZED ONIONS
This was the "Recipe of the Day" on my Yahoo this morning. It is from www.epicurious.com and sounds FABULOUS!!!
Provided by MackinacBride
Categories Lunch/Snacks
Time 40m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Heat oil in large nonstick skillet over medium heat.
- Add onion; sauté 5 minutes.
- Reduce heat to medium-low; cover and cook until onion is very tender and golden, stirring frequently, about 25 minutes longer.
- Season with salt and pepper.
- Cool slightly.
- Butter 2 bread slices.
- Place bread, buttered side down, on platter.
- Divide onion, ham, Gouda cheese, and frisée between bread slices.
- Top each with another bread slice; butter top slices.
- Heat another large nonstick skillet over medium heat.
- Add sandwiches and cook until bread is golden brown and cheese melts, pressing occasionally with spatula, about 4 minutes per side.
- Cut sandwiches in half diagonally and serve immediately.
Nutrition Facts : Calories 497.7, Fat 26.8, SaturatedFat 11, Cholesterol 87.6, Sodium 1588.9, Carbohydrate 35.8, Fiber 3.9, Sugar 6.3, Protein 28.8
HAM AND GRILLED ONION SANDWICHES
Make and share this Ham and Grilled Onion Sandwiches recipe from Food.com.
Provided by The Tiny Chef
Categories Lunch/Snacks
Time 10m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Slice onion in a few thin layers, sautee over med-high heat until browned.
- Toast bread to desired darkness in convection oven or toaster. Spread one side of bread with mayonnaise.
- Layer spinach leaves on top of mayonnaise, followed by the ham, onion, cheese, and bread.
Nutrition Facts : Calories 397.3, Fat 17.4, SaturatedFat 7.3, Cholesterol 64.3, Sodium 1413.4, Carbohydrate 38.1, Fiber 4.2, Sugar 5.8, Protein 22.5
GRILLED HAM AND SWISS SANDWICH WITH GRILLED ONIONS ON TOAST
This is a favorite I made up while working in my family's restaurant in New Orleans. I got tired of the same ole' stuff on the menu so had fun with making this. I even served it to my favorite customers if they asked real nice!
Provided by A Good Thing
Categories Lunch/Snacks
Time 20m
Yield 1 serving(s)
Number Of Ingredients 11
Steps:
- First, grill your onions to your liking in a pan with a small amount of oil. Put aside.
- Wash lettuce and have your sandwich fillings ready for assembly.
- On a hot plate, skillet, etc., place one slice of ham down, followed by swiss cheese, then the other slice of ham (if you use the long slices of ham, they will wrap around the cheese quite nicely). The cheese should be as protected from the pan as much as possible. You want to heat on a medium/high heat and flip this after a minute or two so the top side gets a turn down on the pan. But don't cook this too long as it will make the meat tough and the cheese will melt and leak out all over the place. Just heat until meat is slightly brown on top and bottom and the cheese has mostly melted.
- While meat and cheese are cooking, place 2 slices of bread in toaster. When done, add mayo and/or mustard to toast and place ham/cheese on bottom slice of toast. Top with grilled onions, lettuce, tomato, pickle, and sprinkle with salt and pepper. Add top piece of toast, slice sandwich on the diagonal, throw on a plate with some potato chips and get busy (all the while wondering why you didn't go ahead and make that second one while you were at it!) -- back to the kitchen. These things ARE addictive. You've been warned!
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