Grilled Ham Recipe

Ham: Thick-cut slices of ham, ideally about half an inch thick, to ensure even grilling and a satisfying texture.

Olive oil: Used to brush the ham slices, adding a rich flavor and helping to prevent sticking on the grill.

Black pepper: Freshly ground to add a touch of spice and enhance the natural flavors of the ham.

When grilling ham, ensure that the grill is preheated to medium-high heat to achieve the perfect char. Brushing the ham slices with olive oil not only prevents sticking but also enhances the flavor. Use freshly ground black pepper for a more robust taste. Grill each side for 3-4 minutes, keeping an eye on the ham to avoid overcooking.

• thick-cut ham - Substitute with thick-cut turkey: Turkey provides a similar texture and can be a leaner, lower-sodium option.

• thick-cut ham - Substitute with grilled portobello mushrooms: For a vegetarian option, portobello mushrooms offer a meaty texture and rich flavor.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a mild flavor, making it a good alternative for grilling.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is neutral in flavor and also has a high smoke point, suitable for grilling.

• freshly ground black pepper - Substitute with crushed red pepper flakes: Adds a bit of heat and a different flavor profile to the dish.

• freshly ground black pepper - Substitute with white pepper: Offers a slightly milder and earthier flavor, while still providing a peppery kick.

• Allow the grilled ham to cool to room temperature before storing. This helps prevent condensation, which can make the ham soggy.
• Wrap each slice of ham individually in plastic wrap or aluminum foil. This ensures that the slices do not stick together and makes it easier to grab a portion when needed.
• Place the wrapped slices in an airtight container or a resealable plastic bag. This helps maintain the ham's flavor and prevents it from absorbing other odors in the fridge.
• Label the container or bag with the date. Grilled ham can be stored in the refrigerator for up to 3-4 days.
• For longer storage, consider freezing the ham. Place the wrapped slices in a freezer-safe container or a heavy-duty freezer bag.
• Remove as much air as possible from the bag before sealing. This helps prevent freezer burn and keeps the ham tasting fresh.
• Label the container or bag with the date. Frozen grilled ham can be stored for up to 2-3 months.
• When ready to use, thaw the ham in the refrigerator overnight. Reheat in a skillet over medium heat or in the microwave until heated through.
• To maintain the best texture and flavor, avoid refreezing previously frozen ham.

• Oven Method:

  1. Preheat your oven to 325°F (165°C).
  2. Place the grilled ham slices on a baking sheet lined with aluminum foil.
  3. Cover the ham slices with another piece of foil to prevent them from drying out.
  4. Heat in the oven for about 10-15 minutes or until warmed through.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Place the grilled ham slices in the skillet and cover with a lid.
  4. Heat for about 2-3 minutes on each side until the ham is hot.

• Microwave Method:

  1. Place the grilled ham slices on a microwave-safe plate.
  2. Cover the plate with a microwave-safe lid or another plate to retain moisture.
  3. Microwave on medium power for 1-2 minutes, checking halfway through to ensure even heating.

• Grill Reheat Method:

  1. Preheat your grill to medium heat.
  2. Place the grilled ham slices back on the grill.
  3. Heat for about 1-2 minutes on each side, just until warmed through.

• Sous Vide Method:

  1. Place the grilled ham slices in a vacuum-sealed bag or a resealable plastic bag using the water displacement method.
  2. Set your sous vide machine to 140°F (60°C).
  3. Submerge the bag in the water bath and heat for about 30 minutes.
  4. Remove from the bag and serve immediately.

• Grill: A cooking device that uses direct heat for cooking food, perfect for achieving those beautiful char marks on the ham.

• Grill brush: Essential for cleaning the grill grates before and after cooking to ensure a clean cooking surface.

• Tongs: Handy for flipping the ham slices on the grill without piercing the meat, which helps retain juices.

• Basting brush: Used to brush olive oil evenly on both sides of the ham slices.

• Pepper grinder: For freshly grinding black pepper to sprinkle over the ham slices, enhancing their flavor.

• Cutting board: A sturdy surface to place the ham slices while preparing them for grilling.

• Knife: Useful for trimming any excess fat or uneven edges from the ham slices before grilling.

• Serving platter: To place the grilled ham slices on once they are cooked and ready to be served.

Preheat the grill: Start preheating your grill while you prepare the ham slices to save time.

Use a brush: Use a brush to quickly and evenly coat the ham slices with olive oil.

Prep in advance: Season the ham slices with black pepper ahead of time and store them in the fridge until ready to grill.

Batch grilling: Grill multiple ham slices at once to save time and ensure everything is ready together.