Asian Barbecued Ham Steaks With Grilled Pineapple
The salty/sweet combo in this dish will satisfy everyone's cravings at once! (Even if you're PMSing.)
- 1/4 cup low-sodium soy sauce
- 2 tbsp canola oil
- 2 tbsp hoisin sauce
- 2 tbsp barbecue sauce
- 2 tbsp brown sugar
- 1 tsp ground ginger
- 1 (1-lb) boneless ham steak
- cooking spray
- 4 (1-inch-thick) pineapple slices
In a large resealable plastic bag, combine the soy sauce, canola oil, hoisin sauce, barbecue sauce, brown sugar, and ginger, shaking well to mix.
Add the ham steak; turn to coat with the marinade. Refrigerate until ready to grill.
Coat grill rack with cooking spray. Prepare the grill to medium-high heat.
Remove the ham steak from the marinade, reserving the marinade for basting. Grill ham steak for about 6 minutes on each side, or until heated through, basting with the leftover marinade.
At the same time you place the ham steak on the grill, place the pineapple slices on the grill as well. Grill pineapple slices for 6 minutes, coat top of pineapple slices with cooking spray, then flip and grill for another 6 minutes.
Cut the ham steak into 4 pieces and top each serving with one grilled pineapple slice.
- Check your meat department for ham steaks, which come fully-cooked for your convenience. If you desire a lower-sodium cut of ham, ask your deli attendant to cut a 1-inch thick slice of your preferred deli ham.
- A spicy barbecue sauce adds another dimension to the salty and sweet. If you don't have an opened bottle of barbecue sauce in the fridge, use ketchup or chili sauce instead.
- Fresh pineapple is preferred, but we love the ease and convenience of canned pineapple slices. Just decrease the grilling time slightly if you are using canned pineapple.
© Cynthia Stevens Graubart & Catherine Fliegel, R.N. 2005
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