Grilled Honey Bourbon Glazed Ham Steaks bring smoky, salty ham and a sticky-sweet glaze together in a quick grill dinner. Honey gives the glaze shine, brown sugar adds a deeper sweetness, and bourbon brings warm oak and vanilla notes. A tiny pinch of cloves rounds out the flavor without taking over. Start with fully cooked ham steaks, then warm them gently and brush on the glaze near the end.
Why I Love This Recipe
This recipe gives you the flavors of glazed ham without cooking a whole roast. The short ingredient list keeps the ham at the center of the meal, and the grill adds a little char to balance the sweet finish. It’s a handy choice when you want a warm main dish and already have a few simple sides in mind.
- Quick cooking: Thin, fully cooked steaks only need reheating and a brief turn with the glaze.
- Sweet and smoky: Honey and brown sugar soften the ham’s salty edge.
- Easy portions: Individual slices are simple to serve or save for another meal.
- No oven needed: The glaze cooks in a small saucepan while the grill heats.
What You’ll Need
- Servings: 6, one ham steak each
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Grill Temperature: Medium heat, about 350–375°F (175–190°C), with a cooler zone
Ingredients
- 6 fully cooked boneless smoked ham steaks, about 4 ounces each and 1/2 inch thick, 1 1/2 pounds total
- 3 tablespoons honey
- 3 tablespoons bourbon
- 2 tablespoons packed light brown sugar
- 1/16 teaspoon ground cloves, a small pinch
- 1 teaspoon neutral oil, for the grill grates
Choose ham labeled fully cooked or ready to eat, preferably in its original USDA-inspected packaging. This timing is for those steaks, rather than fresh pork or ham labeled cook before eating. You won’t need extra salt.
Tools You Need
- Outdoor gas or charcoal grill
- Small stainless steel saucepan
- Measuring spoons
- Silicone basting brush
- Long-handled tongs
- Instant-read thermometer
- Small heatproof glass bowl for reserved glaze
- Clean serving platter
How to Make Grilled Honey Bourbon Glazed Ham Steaks
Make the glaze first so it’s ready when the ham starts to brown.
Step 1: Heat the Grill and Dry the Ham
Set up the grill with a medium-heat cooking zone at 350–375°F (175–190°C) and a cooler zone beside it.
Clean the grates, then use long-handled tongs and a folded paper towel to spread 1 teaspoon neutral oil over the cooking area.
Pat 6 fully cooked boneless smoked ham steaks, 1 1/2 pounds total and about 1/2 inch thick, dry with paper towels. Leave the slices whole.
Step 2: Make the Honey Bourbon Glaze
Away from any flame, combine 3 tablespoons honey, 3 tablespoons bourbon, 2 tablespoons packed light brown sugar, and 1/16 teaspoon ground cloves in a small saucepan.
Set the saucepan over medium-low heat and stir until the sugar dissolves. Bring it to a gentle simmer, then cook for 3–4 minutes, stirring often, until glossy and slightly syrupy. Do not reduce it to a thick candy-like syrup; it will thicken more as it cools.
Take the pan off the heat. Transfer half the glaze to a clean heatproof glass bowl for finishing, keeping it separate from the basting brush used at the grill.
Step 3: Grill and Glaze the Steaks
Place the 6 ham steaks on the grill over medium heat. Close the lid and cook for 3–4 minutes, then flip and cook for another 2–3 minutes.
Brush both sides with the honey-bourbon glaze. Grill for 30–60 seconds per side until glossy, without burning.
Check the thickest steak with a thermometer. Heat to 140°F (60°C) for fully cooked ham in original USDA-inspected packaging, or 165°F (74°C) for repackaged or leftover ham. Follow the package instructions if they require a higher temperature.
Step 4: Finish and Serve
Transfer the 6 grilled ham steaks to a clean platter and brush with the clean reserved half of the glaze from Step 2. Aim for a thin amber coating that leaves the meat and grill marks visible.
Let the ham stand for 2 minutes, then serve warm. Allow one steak per person, or offer two for a larger appetite.
For a full meal, add cooked asparagus and warm dinner rolls on the side. Mashed potatoes and green beans also work well.
Why This Recipe Works (Quick Science)
Patting the ham dry helps its surface brown instead of staying wet. Since the ham is already cooked, the goal is to warm the center while adding a little color outside. Long cooking can squeeze moisture out and make the slices chewy.
Honey and dissolved brown sugar make a glaze that clings to the meat. Brief simmering removes some water and helps the coating turn glossy. Putting it on late gives it time to set without exposing the sugars to the grill for too long. Bourbon adds aroma, but a short simmer does not remove all its alcohol.
Common Mistakes to Avoid
- Using the wrong ham: Check the label. Raw or cook-before-eating ham needs a different cooking plan.
- Starting with a wet surface: Blot the slices dry for better browning.
- Glazing too early: Honey and sugar can burn before the ham is hot.
- Boiling the glaze too hard: Stop when it lightly coats a spoon and still brushes easily.
- Using high heat throughout: Keep a cooler zone ready for thick slices or fast browning.
- Adding extra salt: Smoked ham usually has plenty already.
What to Serve With Grilled Honey Bourbon Glazed Ham Steaks
Cooked asparagus and warm dinner rolls make a simple plate beside the sweet, smoky ham. A split roll is also useful for catching a little glaze. For a more filling dinner, choose mashed potatoes and green beans. An unsweetened cabbage slaw adds crunch and a fresh bite.
These sides are optional and are not included in the nutrition estimate below.
Substitutions and Variations
- Without bourbon: Use 3 tablespoons apple juice in its place. The glaze will taste fruitier and won’t have bourbon’s oak notes.
- Without cloves: Leave them out for a simpler honey glaze. Avoid increasing the amount; cloves can quickly overpower the ham.
- Different steak sizes: Keep the thickness near 1/2 inch where possible. Larger or thicker pieces need more gentle heating, so check their centers with a thermometer.
Leftovers and Storage
Refrigerate leftovers in a covered container within 2 hours, or within 1 hour if the outdoor temperature is above 90°F (32°C). Keep refrigerated for 3–4 days. Freeze tightly wrapped portions for up to 2 months for best quality.
Reheat gently in a covered skillet with a splash of water until the center reaches 165°F (74°C). Avoid repeated reheating, which can dry out the ham. Cut cold leftovers into small pieces for eggs, sandwiches, or a baked potato.
Macros Information
Estimated per serving, based on one 4-ounce ham steak, all the glaze, and the listed oil, without optional sides. Values vary with the ham and bourbon used.
- Calories: 225 kcal
- Protein: 22 g
- Carbohydrates: 16 g
- Fat: 6 g
- Saturated Fat: 2 g
- Fiber: 0 g
- Sugar: 16 g
- Sodium: 1,200 mg
Frequently Asked Questions (FAQ)
Q: Are ham steaks already cooked?
A: Some are, but not all. Check for fully cooked or ready to eat on the package. Smoked alone does not confirm that the ham is cooked.
Q: Can I use bone-in ham steaks?
A: Yes, if they are fully cooked. Their size and thickness may change the heating time. Check the temperature in the meat away from the bone.
Q: Does the bourbon cook off completely?
A: No. A short simmer leaves some alcohol behind. Use the apple juice option if you want to leave bourbon out.
Q: What kind of bourbon should I use?
A: A basic bourbon with a flavor you enjoy works well. An expensive bottle isn’t needed for this glaze.
Q: Can I make the glaze ahead?
A: Yes. Refrigerate it in a covered container for up to 3 days, then warm it gently before brushing it onto the ham.
Q: What if the glaze gets too thick?
A: Warm it over low heat and stir in water, 1 teaspoon at a time, until it brushes easily. It should coat the ham lightly rather than sit in thick clumps.
Q: Can I use a grill pan indoors?
A: Yes. Use a lightly oiled grill pan over medium heat and cook in batches without crowding. Add the glaze near the end, and check the same internal temperatures.
Q: Why is my ham chewy?
A: It may have cooked too long or over heat that was too strong. Use the cooler zone to finish warming it, then take it off once it reaches the needed temperature.
Q: Can I double the recipe?
A: Yes. Double the ingredients and grill in batches if needed. Keep a separate clean portion of glaze for finishing each batch.
Final Thoughts
Grilled Honey Bourbon Glazed Ham Steaks turn a few pantry ingredients and fully cooked ham into a warm, smoky dinner. Keep the heat moderate, glaze near the end, and serve while the slices are juicy. Leave a comment with your favorite side dish or how you served yours. Happy cooking!