Pennsylvania Dutch Grilled Sweet & Sour Ham

Introduction

Grilling thick-cut Iowa-style ham slices with a traditional Pennsylvania Dutch sweet and sour glaze on the Arteflame creates incredible flavor and sear. With the Arteflame grill’s ability to sear at over 1,000°F and its flat cooktop’s even heat, this outdoor cooking method transforms a classic into a smoky, caramelized masterpiece—all without the need for an oven or extra pans.

Ingredients

• 4 thick-cut Iowa-style ham slices (about 3/4 inch thick each)
• 1/2 cup brown sugar
• 1/4 cup apple cider vinegar
• 1/4 cup pineapple juice
• 2 tbsp Dijon mustard
• 1 tbsp soy sauce
• 2 tbsp unsalted butter (for the griddle)
• Fresh ground black pepper (to taste)
• Chopped fresh parsley (for garnish, optional)

Instructions

Step 1: Fire up your Arteflame grill

1. Soak three paper napkins with vegetable oil and place them in the base of your Arteflame grill.
2. Stack seasoned firewood over the napkins.
3. Light the napkins and allow the fire to burn for about 20 minutes, until the center grill grate reaches over 1,000°F and the outer flat cooktop is evenly hot.

Step 2: Prepare the sweet and sour glaze

1. In a small bowl, whisk together brown sugar, apple cider vinegar, pineapple juice, Dijon mustard, and soy sauce until fully combined.

Step 3: Sear the ham slices

1. Place each ham slice onto the center grill grate to achieve a steakhouse-quality sear. Sear each side for about 45–60 seconds, or until you see nice caramelization.
2. Use tongs to flip each slice and allow the other side to sear as well.

Step 4: Move ham slices to flat top and glaze

1. Transfer the seared slices from the grate to the flat cooktop just outside the center grate area (hot zone).
2. Add a little butter under each slice and brush with the sweet and sour glaze.
3. Cook for about 5–7 minutes, brushing a few more times with glaze as it caramelizes.
4. Flip halfway through to glaze and cook both sides evenly. Use a meat thermometer to reach an internal temperature of 140°F, then remove them when they reach 125°F to rest and finish cooking off the grill.

Step 5: Rest and serve

1. Place grilled ham slices on a platter, tent lightly with foil, and let them rest for 5–10 minutes. Garnish with chopped parsley before serving.

Tips

• For best flavor, use unsalted butter instead of oil on the flat griddle.
• Cook everything directly on the Arteflame flat cooktop—no need for pans.
• Use hotter zones near the center for a quick caramelized glaze and cooler outer zones to finish and hold warm slices.
• Always remove meat at least 15°F before target doneness to allow for carryover cooking.
• Clean up is a breeze—no burnt-on mess thanks to the solid steel cooktop and natural fire.

Variations

1. Pineapple Glazed Ham: Add fresh pineapple rings on the griddle and cook alongside the ham. Use pineapple juice and extra brown sugar for enhanced fruit flavor.
2. Spicy Mustard Ham: Add a tablespoon of hot mustard or horseradish to the glaze for a spicier bite.
3. Maple Bourbon Ham: Replace the pineapple juice with bourbon and use pure maple syrup instead of brown sugar for deep smoky sweetness.
4. Herb & Garlic Ham: Add minced garlic and chopped rosemary to the glaze for a savory twist.
5. Apple Cider Ham: Swap pineapple juice with sweet apple cider and add a teaspoon of cinnamon for warm autumn notes.

Conclusion

Grilling ham slices on the Arteflame with a Pennsylvania Dutch-inspired sweet and sour glaze is a fantastic way to bring classic comfort food flavors into the open air. The combination of high-heat searing and controlled caramelization on the griddle delivers incredible taste and texture—perfect for any backyard occasion.

Best pairings

• Grilled buttered corn on the flat cooktop
• Cast-iron-seared green beans with crispy bacon
• Smoky grilled potatoes finished in herbs and butter
• Fresh coleslaw or vinegar-based cucumber salad
• Sweet iced tea or crisp golden lager