When we ordered our last pig, we got something I hadn’t seen before – ham roasts. Not a full ham, but more like a really thick cured and smoked ham steak. Normally I’d pan fry one of these for ham and eggs, or chop if up for ham and bean soup. Instead I decided to treat it like a regular ham and gave it the double-smoke and glaze treatment.
1 ham roast (2-3 pound thick ham steak)
1/2 cup honey
1/4 cup balsamic vinegar
1 teaspoon cider vinegar
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1/4 teaspoon ground ginger
1/4 teaspoon allspice
Combine the honey, vinegars, Worcestershire sauce, and spices in a small sauce pan. Bring to a simmer over medium heat. Let simmer until it thickens enough to coat the back of a spoon – about 5 minutes. Remove from heat and set aside.
Set your grill up for an indirect cook over medium heat (350°F). On the Big Green Egg this means using an inverted plate setter to diffuse the heat, and a trivet to set the pan on. I added a good-sized chunk of pecan wood for smoke.
On fully cooked hams, all you need to do is warm the ham to 140°F internal. At 15 minutes per pound, this 3 pound roast should take less than an hour. Place the roast in a small roasting pan (I used a 9×13 cake pan). Close the lid and cook the roast for 20 minutes.
Flip the roast over and baste the ham with the glaze. Close the lid and cook for another 20 minutes. Glaze again, and continue cooking until the ham reaches 140°F internal. Glaze one last time and remove to a cutting board.
Let the ham rest 10 minutes before slicing and serving. Skim the fat off the pan juices serve it as an au jus.
Cooking ham is easy, and double smoking and glazing the roast like this is a great way to really bump the flavor up without adding much more effort to it.
This cut got a little dry, but that was the only problem. Next time I would probably glaze it right before putting it on the grill and then eery 15 minutes or so until just done.
Ham is 130 calories and 4 Weight Watchers points per 3 ounce serving.