Honey Glazed Arkansas Ham Steaks on the Arteflame Grill

Introduction

There is something undeniably comforting about the sizzle of cured meat hitting a hot griddle, especially when it involves the rustic, savory depth of Arkansas-style ham. This recipe for Honey Glazed Arkansas Ham Steaks elevates a humble cut of meat into a centerpiece worthy of any meal, whether it is a hearty Sunday brunch or a quick weeknight dinner under the stars. By using the Arteflame grill, you get the best of both worlds: a high-heat sear that locks in the natural juices of the ham and a consistent flat-top temperature that allows the sweet glaze to caramelize without burning.

The magic lies in the contrast. Arkansas ham is known for its distinct, salty cure, which pairs perfectly with the rich sweetness of honey and brown sugar. As the butter melts and the glaze bubbles on the plancha, it coats the steak in a sticky, glossy sheen that looks as good as it tastes. This isn't just grilling; it is about creating a flavor profile that resonates with Southern tradition while utilizing modern wood-fired cooking techniques to achieve that perfect char.

Ingredients

• 2 large Arkansas Ham Steaks (approx. 1/2 inch thick)
• 1/4 cup raw honey
• 2 tbsp salted butter, room temperature
• 2 tbsp dark brown sugar, packed
• 1 tsp Dijon mustard
• 1/2 tsp apple cider vinegar
• 1/4 tsp ground cloves (optional for extra warmth)
• Fresh cracked black pepper to taste
• Fresh parsley for garnish

Instructions

Step 1: Fire Up the Arteflame

1. Start by building a fire in the center of your Arteflame grill. Use seasoned hardwood for the best flavor profile.
2. Allow the fire to burn down until you have a bed of hot coals and the cooktop reaches grilling temperature. You want a medium-high heat zone for the ham, usually found just outside the immediate center ring.
3. Wipe the cooktop down with a little oil to ensure it is seasoned and ready for cooking.

Step 2: Prepare the Glaze

1. While the grill heats up, combine the butter, honey, dark brown sugar, Dijon mustard, apple cider vinegar, and ground cloves in a small heat-safe bowl or cast-iron saucepot.
2. Place the pot directly on the flat cooktop surface near the fire to melt.
3. Stir continuously until the sugar has dissolved and the mixture is smooth and bubbling slightly. Move it to a cooler outer edge of the grill to keep it warm without burning.

Step 3: Sear the Ham Steaks

1. Place the ham steaks directly onto the hot surface of the Arteflame cooktop.
2. Sear undisturbed for about 3 to 4 minutes. You are looking for a deep, golden-brown crust (the Maillard reaction) to develop on the bottom side.
3. Flip the steaks over. They should release easily from the cooktop if they are properly seared.

Step 4: Glaze and Finish

1. Immediately after flipping, generously brush the seared side with your warm honey butter mixture.
2. Let the second side cook for another 3 minutes.
3. Flip one last time, brushing the other side with the remaining glaze. Allow the sugars to caramelize against the hot metal for just 30 to 60 seconds—watch closely to prevent burning.
4. Remove from the grill immediately and sprinkle with fresh cracked black pepper and parsley.

Tips

Cooking with sugar-based glazes on a wood-fired flat top requires a bit of attention to heat management. The most critical tip for this recipe is to manage your "zones." The Arteflame cooktop is hotter near the center and cooler near the edges. When you apply the honey glaze, you might want to move the ham steaks slightly further away from the center fire pit. This allows the glaze to become sticky and caramelized rather than scorched and bitter. If the ham is very thick, you can sear it near the center and then finish cooking it slowly on the outer edge to ensure it is heated through.

Additionally, because Arkansas ham is traditionally salt-cured, you absolutely do not need to add salt to this recipe. The saltiness of the meat combined with the sweet glaze creates the perfect savory-sweet balance. If your ham steak has a rind of fat on the edge, score it vertically with a knife every inch before grilling. This prevents the steak from curling up into a cup shape as the fat renders and shrinks on the hot steel.

Variations

While the classic honey and brown sugar glaze is a crowd-pleaser, you can easily tweak this recipe to suit different palates or dietary needs. The versatility of the Arteflame allows you to experiment with flavors that complement the smokiness of the wood fire. For those who enjoy a bit of heat to cut through the sugar, adding spice is a fantastic option. Alternatively, swapping the sweetener can change the entire character of the dish. Here are a few ways to mix it up:

• The Spicy Kick: Add 1/2 teaspoon of cayenne pepper or red pepper flakes to the glaze for a "Hot Honey" style ham.
• The Bourbon Glaze: Stir in a shot of bourbon to the butter mixture while it melts on the grill for a deep, oaky flavor.
• Maple & Pecan: Substitute the honey for pure maple syrup and top the finished steaks with crushed toasted pecans.
• Pineapple Teriyaki: Swap the honey butter for a teriyaki glaze and grill pineapple rings alongside the ham.
• Coffee Rub: Dust the ham with a mix of finely ground coffee and brown sugar before grilling for a "Red Eye" inspired crust.

Best pairings

Honey Glazed Arkansas Ham Steaks are incredibly versatile and can anchor both breakfast and dinner menus. Because the ham is rich, salty, and sweet, it pairs best with sides that are either creamy and mild or fresh and acidic to cut through the heaviness. Cooking your sides on the Arteflame alongside the ham not only saves time but also allows the flavors to mingle on the cooktop. For a morning meal, you cannot go wrong with classics, but for dinner, think about heartier vegetable options.

• Creamy Grits or Polenta: The soft texture balances the chew of the ham, and the mild corn flavor absorbs the glaze perfectly.
• Fried Eggs: Cook them sunny-side up on the flat top; the runny yolk mixes beautifully with the honey glaze.
• Grilled Asparagus: The char from the grill and the natural earthiness of asparagus provide a nice contrast to the sweet meat.
• Smoked Mac and Cheese: A southern classic that complements the salty ham profile.
• Grilled Pineapple or Peaches: Fruit grilled on the Arteflame enhances the sweetness and adds a fresh, juicy element.

Conclusion

Grilling Honey Glazed Arkansas Ham Steaks on the Arteflame is more than just a recipe; it is a celebration of simple ingredients transformed by fire. The combination of the salty, cured ham with the rich, bubbling sweetness of the honey glaze creates a flavor profile that is nostalgic yet undeniably gourmet. The unique design of the Arteflame allows you to achieve that restaurant-quality sear while keeping the meat tender and juicy, something difficult to replicate in a standard frying pan.

Whether you are serving this for a festive holiday breakfast or a casual backyard barbecue, this dish promises to impress. It requires minimal prep time but delivers maximum flavor impact. So, light up the grill, gather your friends and family, and enjoy the savory-sweet perfection of true Southern-style grilled ham.