Grilled Ham: Sweet & Sour (Pennsylvania Dutch) | Arteflame

Introduction

Imagine the intoxicating aroma of brown sugar bubbling into a mahogany glaze, mixing with the smoky scent of an open fire. This Grilled Pennsylvania Dutch Sweet & Sour Ham delivers a perfect collision of flavors: the salty bite of thick-cut ham meets a sticky, tangy syrup that coats your fingers and warms your soul. It is the kind of rustic comfort food that feels like a hug on a plate, instantly transporting you to a cozy farmhouse kitchen, whether you are serving it for a hearty Sunday breakfast or a comforting dinner.

Why It’s a Weeknight Winner

I adore this recipe because it transforms a humble slab of ham into a gourmet centerpiece in under 20 minutes. While traditional versions require baking, using the flat cooktop of an Arteflame grill allows the sugars to caramelize instantly without drying out the meat. It is the ultimate combination of sweet and savory, requiring minimal ingredients for maximum payoff. Plus, the ability to cook the sauce right next to the steak means you get a rich, concentrated flavor that traditional pans just cannot replicate.

Kitchen Wisdom

• Watch the heat: Sugar burns quickly. Once you add the glaze, move the steak to the cooler outer edge of the grill to let the sauce reduce gently into a syrup rather than scorching.
• Go for thickness: Always choose a ham steak at least 1-inch thick. Thin slices will dry out before they develop that irresistible candy-like crust that makes this dish famous.

Make It Your Own

If you are out of brown sugar, maple syrup makes a fantastic, earthy alternative. For a sharper kick, swap the yellow mustard for Dijon or add a pinch of cayenne pepper to balance the sweetness.

Ingredients

• 2 lbs Ham steak (bone-in or boneless, approx. 1-inch thick)
• 1 cup Brown sugar, packed
• 1/2 cup Apple cider vinegar
• 1 tbsp Yellow mustard (or 1 tsp dry mustard powder)
• 1/4 cup Water
• 1 tbsp Butter (for the grill surface)
• Fresh parsley (optional, for garnish)

Instructions

Step 1: Prepare the Sweet and Sour Glaze

1. In a medium mixing bowl, combine the packed brown sugar and dry mustard (or yellow mustard).
2. Pour in the apple cider vinegar and water.
3. Whisk the mixture vigorously until the sugar has mostly dissolved and the sauce is smooth. Set this aside near your grill station.

Step 2: Fire Up the Grill

1. Light your Arteflame grill and allow it to come to temperature. You are looking for a medium-high heat on the center flat cooktop.
2. Let the fire burn down slightly so you have a consistent heat source without aggressive flames licking over the edge of the cooktop.
3. Apply a thin layer of oil or butter to the flat cooktop surface where you intend to cook the ham.

Step 3: Sear the Ham

1. Place the ham steak directly onto the hot flat top griddle.
2. Cook for about 3-4 minutes on the first side. You want to see a deep, mahogany sear developing on the meat.
3. While the first side cooks, you can pour a small amount of the glaze onto the cooktop next to the ham to let it thicken, or brush the top of the ham with the liquid.

Step 4: Glaze and Finish

1. Flip the ham steak. It should be beautifully browned.
2. Immediately pour the remaining sweet and sour mixture over the ham and onto the griddle surface surrounding it.
3. Allow the sauce to bubble and reduce violently around the steak; drag the ham through this thickening syrup to coat it thoroughly.
4. Cook for another 3-4 minutes until the sauce is sticky and the ham is heated through. Remove from the grill immediately to prevent the sugar from burning.

Tips

When working with sugar-heavy marinades on a grill, heat management is everything. The line between perfectly caramelized and unpleasantly burnt is thin. Because the Arteflame cooktop has different heat zones, move the ham further away from the center fire opening once you add the glaze. This allows the sauce to reduce into a syrup without scorching fast. If you notice the sauce thickening too quickly, simply add a splash of water directly to the cooktop to loosen it back up.

Additionally, the thickness of your ham steak matters. A thin slice will dry out before you get a good char. Always opt for a steak that is at least one inch thick. This ensures the interior stays juicy while the exterior develops that signature "candy" crust that makes Pennsylvania Dutch ham so irresistible.

Variations

While the classic brown sugar and vinegar combination is timeless, this recipe is incredibly easy to adapt to your own palate or whatever ingredients you have on hand. The goal is always to maintain that balance of sweet and acidity, but the source of those flavors can change. Here are a few ways to mix it up:

• The Hawaiian Twist: Add grilled pineapple rings to the top of the ham and substitute half the water with pineapple juice.
• Spicy Kick: Add a teaspoon of red pepper flakes or a dash of cayenne to the glaze for a "sweet heat" profile.
• Maple Glazed: Swap out the brown sugar for pure maple syrup and use Dijon mustard instead of yellow mustard for a earthier flavor.
• Bourbon Infused: Add a shot of bourbon to the sauce mixture before pouring it on the grill for a rich, oaky undertone.
• Citrus Zest: Add orange zest and a splash of orange juice to brighten up the heavy sugar flavors.

Best pairings

Pennsylvania Dutch Sweet and Sour Ham is a bold main dish, so it requires sides that can stand up to its intensity without competing for attention. If you are serving this for a hearty brunch, nothing beats pairing it with crispy hash browns or home fries cooked right on the grill alongside the meat. The salty potatoes cut through the sweetness of the ham glaze perfectly. Scrambled eggs are also a classic addition, providing a neutral, creamy texture against the chewy, sticky ham.

For a dinner setting, lean into traditional farmhouse sides. Scalloped potatoes are the quintessential pairing, as their creamy richness complements the tangy vinegar in the ham. Green beans with bacon or roasted root vegetables—like carrots and parsnips—also work beautifully. The earthiness of the vegetables grounds the dish, making it feel like a complete, well-rounded meal.

Conclusion

Mastering this Grilled Pennsylvania Dutch Sweet & Sour Ham recipe allows you to bring a piece of culinary history to your backyard. It is a dish that speaks of heritage, comfort, and the simple joy of combining basic ingredients to create something extraordinary. The Arteflame grill elevates the experience, adding a layer of wood-fired flavor that the oven simply cannot replicate. The result is a meal that is sticky, savory, sweet, and smoky all at once.

Whether you are hosting a Sunday family gathering or just treating yourself to a special breakfast, this ham steak is sure to impress. It requires minimal prep work but delivers maximum flavor payoff. So, fire up the grill, get that glaze bubbling, and enjoy the timeless taste of Pennsylvania Dutch cooking with a modern, grilled flair.