Applewood Grilled Ham Steak (Mississippi Style) | Arteflame

Introduction

There is nothing quite like the aroma of distinct applewood smoke mingling with the scent of caramelized sugar on a crisp evening. This Mississippi Applewood Grilled Ham Steak is pure comfort on a plate, capturing the essence of a traditional Southern Sunday supper but reimagined for the open fire. The moment that salty, cured ham hits the searing hot steel and the brown sugar glaze begins to bubble, you know you are in for a treat that feels both nostalgic and excitingly fresh.

Why This Recipe is a Backyard Favorite

I absolutely adore this recipe because it transforms a humble cut of meat into a gourmet experience with minimal effort. It is a symphony of flavors: the savory smoke of the pork perfectly balances the natural sweetness of the potatoes and the tartness of the apples. Plus, cooking everything together on the Arteflame’s flat top means the juices mingle, creating a glaze that ties the whole meal together. It is quick enough for a weeknight but impressive enough for company.

Chef's Tips for Perfection

• Watch your heat zones: Sugar burns quickly. Keep the glazed sweet potatoes on the outer, cooler ring of the grill to roast slowly without charring too fast.
• Score the steak: To prevent the ham from curling up during the sear, make small cuts along the edges of the fat cap to ensure even contact with the griddle.
• Timing the glaze: Add your spice mixture in the final minute of cooking to ensure it melts into a sticky coating rather than burning on the hot steel.

Simple Swaps

If you don't have Granny Smith apples, fresh pineapple rings make a fantastic tropical alternative that pairs beautifully with ham. For a dairy-free version, simply swap the butter for a high-heat oil or vegan butter substitute.

Ingredients

The Main Event

• 2 large Ham Steaks (approx. 1 lb each, bone-in or boneless)
• 2 large Sweet Potatoes, peeled and sliced into 1/2 inch rounds
• 2 Granny Smith Apples, cored and sliced into wedges
• 1/2 cup Unsalted Butter, melted

The Mississippi Glaze

• 1/2 cup Brown Sugar, packed
• 1 tsp Ground Cinnamon
• 1/2 tsp Ground Cloves
• 1/2 tsp Ground Nutmeg
• Salt and Freshly Ground Black Pepper to taste

Instructions

Step 1: Fire Up the Grill

1. Start your Arteflame grill by building a medium-sized fire in the center.
2. Allow the grill griddle to heat up for about 15-20 minutes. You want a consistent medium-high heat. The center of the cooktop will be the hottest, while the outer edges will be cooler, perfect for slow roasting the vegetables.
3. Lightly oil the cooktop surface with vegetable oil or a grill spray to ensure a non-stick surface.

Step 2: Prep the Produce

1. While the grill heats, toss the sliced sweet potatoes and apple wedges in half of the melted butter.
2. In a small bowl, mix the brown sugar, cinnamon, cloves, and nutmeg.
3. Sprinkle half of this spice mixture over the potatoes and apples, ensuring they are evenly coated.

Step 3: Grill the Sides

1. Place the seasoned sweet potatoes on the flat cooktop, slightly away from the direct fire to prevent the sugar from burning instantly.
2. Cook for about 8-10 minutes per side until they soften and develop a golden-brown crust.
3. Add the apple wedges to the grill during the last 5 minutes of the potato cooking time, as they cook much faster. Move them around to coat them in the buttery juices on the cooktop.

Step 4: Sear the Ham

1. Brush the ham steaks with the remaining melted butter.
2. Place the steaks closer to the center of the grill grate for a hard sear.
3. Cook for 3-4 minutes per side. You are looking for a nice, caramelized char on the exterior while keeping the inside juicy.
4. In the final minute of cooking, sprinkle the remaining sugar and spice mixture over the ham, allowing it to melt into a sticky, savory glaze.

Step 5: Assemble and Serve

1. Remove the ham, sweet potatoes, and apples from the grill.
2. Plate the ham steak immediately, topping it with the grilled apples and serving the sweet potatoes on the side.
3. Drizzle any remaining pan juices from the cooktop over the meat for extra flavor.

Tips

Mastering this dish on the Arteflame comes down to managing your heat zones effectively. Sugar-based glazes and rubs can go from caramelized to burnt very quickly if placed too close to the center fire pit. Always start your sweet potatoes on the outer ring of the plancha where the temperature is more moderate, allowing them to cook through without charring the outside too early. If you prefer your sweet potatoes extra soft, you can par-boil them for five minutes before slicing and grilling; this cuts down the grill time significantly and ensures a creamy interior. Additionally, scoring the edges of the ham steak prevents it from curling up while searing, ensuring the entire surface makes contact with the hot steel for that perfect Maillard reaction.

Variations

This recipe is incredibly flexible and welcomes culinary creativity. If you want to twist the flavor profile to suit different palates, try these modifications. You can lean into a more savory profile by swapping the apples for onions, or go full dessert-style by adding marshmallows. Here are a few favorite variations to try:

• The Hawaiian Twist: Swap the Granny Smith apples for fresh pineapple rings to add a tropical acidity that cuts through the salty ham.
• The Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes to the brown sugar glaze for a sweet heat combination.
• The Boozy Glaze: Splash a shot of Bourbon over the ham and apples during the last minute of grilling for a rich, oaky depth.
• Herbal Note: Replace the cinnamon and cloves with fresh rosemary and thyme for a savory, aromatic version.
• Crunchy Texture: Top the finished sweet potatoes with toasted pecans or walnuts for added crunch.

Best pairings

To round out this meal, you want sides that complement the rich, salty, and sweet nature of the main dish without overpowering it. Since the ham and sweet potatoes are heavy on flavor, lighter, fresher sides often work best. A crisp, acidic salad or a bitter green helps cleanse the palate between bites. However, if you are aiming for a full Southern comfort feast, traditional breads and creamy sides are the way to go. Consider these pairings:

• Southern Collard Greens: Braised with vinegar to cut the sweetness of the potatoes.
• Cornbread: A skillet of jalapeño cornbread adds a nice texture and spicy contrast.
• Coleslaw: A vinegar-based slaw (rather than creamy) provides a bright, crunchy counterpoint.
• Beverage: An iced sweet tea or a light pilsner beer pairs perfectly with the smoky ham.

Conclusion

The Mississippi Applewood Grilled Ham Steak with Sweet Potatoes is more than just a recipe; it is a celebration of Southern flavors enhanced by the unique capabilities of the Arteflame grill. The combination of smoky ham, tart apples, and caramelized sweet potatoes creates a meal that is satisfying, nostalgic, and incredibly delicious. It is a testament to how simple ingredients can be transformed into a gourmet experience when cooked over an open wood fire. Whether you are a seasoned pitmaster or new to flat-top grilling, this dish is forgiving and rewarding. Gather your friends and family, fire up the grill, and enjoy a meal that tastes like home, no matter where you are.