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.