Hawaiian Marinated Ham Steak Recipes

Steps:

• Cut each ham steak into three serving-size pieces. Combine brown sugar and mustard; spread over ham. Top each piece with a pineapple slice. Place in an ungreased 15x10x1-in. baking pan. Bake at 375° for 10 minutes or until heated through.

Steps:

• In a large resealable plastic bag, combine the first six ingredients. Add ham; seal bag and turn to coat. Refrigerate for at least 2 hours, turning occasionally. , Drain and reserve marinade. Grill ham, uncovered, over medium-hot heat for 3-4 minutes on each side, basting frequently with reserved marinade. Cut in half to serve.

Steps:

• Add soy sauce, garlic, brown sugar, pineapple juice and apple cider vinegar to a small pot. Bring to a boil then simmer over low heat for 2 minutes. Remove from heat and pour the marinade into a large shallow dish (to marinate steaks later). Set aside until it's cooled, or to speed up the process, cover and place it in the fridge until it's cool.
• Add steak into the dish with marinade. Cover and place in fridge for 1 hour. Flip sides and cover for another 1 hour in the fridge. I prefer to marinate over night.
• 20 minutes before starting the grill, take dish with steaks out (still covered) to cool to room temperature. Heat grill.
• Heat grill to high and grill steaks for 5 minutes. Flip and continue to grill for 4 minutes (for medium-rare to medium). Use an internal thermometer (135F for medium-rare and 140F for medium). Transfer steaks to a platter and tent with foil to let rest for 5 minutes. Grill some pineapple slices along with the steaks for garnish.

Steps:

• Pour 1/2 inch juice into skillet and stir in brown sugar. Make slashes in fat around steak to keep it from curling.
• Place ham in skillet with juice mixture and top with pineapple slices.
• Cook on medium low heat and turn twice.
• Cook until sauce becomes thick and serve with pineapple slice on each serving.

Steps:

• 1. Preheat oven on broiler setting.
• 2. Place ham steak(s) on a baking sheet or broiler pan. Lightly salt and pepper then cover top of steak with Honey Teriyaki Marinade and crushed pineapples.
• 3. Broil for 20 to 30 minutes!

Steps:

• Whisk to combine 1/2 bottle of the marinade, pineapple juice, ginger, and rosemary. Add the steak, & marinade to a large freezer zip loc bag and marinate in the fridge for at least 24 hours. Remove the steak from the refrigerator about 30 minutes prior to cooking. Heat your grill to high. Remove the steak from the marinade and pat dry with paper towels. Season with salt and pepper and set aside. For the glaze, pour the remaining marinade into a small saucepan. Bring to a boil and then simmer until slightly thickened and reduced by half. Grill the steak for about 6 to 8 minutes on each side (medium-rare), brushing them with the glaze in between each turn. Let rest for at least 10 minutes so that all of the juices can evenly distribute. Thinly slice on an angle.

Steps:

• Combine vinegar, pineapple juice, soy sauce, onion, honey, mango juice, green bell pepper, red bell pepper, ginger, sugar, bay leaf, seasoned salt, and basil in a large pot; add ham steak. Cover pot and refrigerate for 30 minutes.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove steak from marinade.
• Cook on the preheated grill until warmed, 5 to 10 minutes.