Vermont Maple Glazed Ham Steaks

Introduction

There’s nothing quite like fire-grilled ham steaks kissed with sweet maple glaze, especially when cooked the Arteflame way. With firewood flames licking the grill center and a hot flat top griddle radiating heat, it’s the perfect combination for reverse searing. In this recipe, I’ll show you how to use the high-temp grilling center of the Arteflame to lock in juices and finish cooking the ham steaks to mouth-watering perfection on the flat cooktop. Using Vermont maple syrup as the star of the glaze, this rustic yet elegant dish blends smokey flavor with rich sweetness. Cooking outdoors has never tasted so good, and thanks to Arteflame, it’s also mess-free and incredibly satisfying.

Ingredients

• 2 boneless ham steaks (1 to 1.5 inches thick)
• 2 tablespoons Vermont maple syrup
• 1 tablespoon Dijon mustard
• 1 tablespoon unsalted butter (plus more for the grill)
• 1 teaspoon apple cider vinegar
• 1/2 teaspoon smoked paprika
• Freshly cracked black pepper to taste
• A few paper napkins
• Vegetable oil (for lighting the grill)
• Firewood (oak or fruitwood preferred)

Instructions

Step 1: Fire Up the Arteflame Grill

1. Crumple 3 paper napkins and soak them with a bit of vegetable oil.
2. Place them in the center of the Arteflame grill base.
3. Stack small firewood over the napkins in a teepee-style configuration.
4. Light the napkins and let the firewood catch fire. Your grill will be ready for cooking in about 20 minutes.

Step 2: Prepare the Maple Glaze

1. While the grill heats, combine Vermont maple syrup, Dijon mustard, apple cider vinegar, smoked paprika, and butter in a small bowl. Mix until well combined.

Step 3: Sear the Ham Steaks

1. Once the center grill grate reaches over 1,000°F, place the ham steaks directly on it.
2. Sear each side for about 60-90 seconds to develop a golden, caramelized crust—this seals the juices in.

Step 4: Glaze and Cook to Perfection

1. Move the seared ham steaks to the flat top griddle, closer to the center for higher heat and outwards for gentler cooking.
2. Baste the ham steaks generously with the maple glaze.
3. Turn and brush glaze over both sides regularly until the internal temperature of the ham reaches 140°F. Remove them at 125°F, as they will continue cooking after being removed from the grill.

Step 5: Rest and Serve

1. Let the ham steaks rest for 5 minutes before slicing. Brush with any remaining glaze before serving.

Tips

• Use a meat thermometer to track internal temperature and avoid overcooking.
• Always let your meat rest to ensure optimal juiciness and flavor.
• Cook vegetables or sides like asparagus, pineapple slices, or sweet potatoes on the outer ring of the Arteflame while your ham finishes on the flat top.
• For extra smokey flavor, use fruitwood like apple or cherry.
• Apply a light butter coat to the griddle area where ham steaks will finish—this helps with even caramelization and richer flavor.

Variations

1. Spicy Vermont Ham Steaks: Add 1 tsp of hot sauce and a pinch of cayenne to the maple glaze for a sweet-heat flavor.
2. Bourbon Maple Ham Steaks: Stir in 1 tbsp of bourbon into the glaze for a warming, rich kick perfect for fall evenings.
3. Herb-Infused Maple Ham Steaks: Add chopped rosemary and thyme to the glaze for an earthy and aromatic twist.
4. Maple Pineapple Ham Steaks: Grill pineapple rings on the Arteflame alongside the ham and top the steaks with them just before serving.
5. Brown Sugar Dijon Glazed Ham: Replace maple syrup with brown sugar and amp up the Dijon for a tangy-sweet combo.

Best pairings

• Grilled asparagus or green beans on the flat top
• Sweet potato wedges cooked with butter and cinnamon
• Grilled pineapple or apple slices for a fruity accent
• Charred cornbread or flatbread on the side
• Craft cider or a glass of chilled Chardonnay

Conclusion

With the Arteflame grill, cooking Vermont Maple Glazed Ham Steaks becomes an experience, not just a task. The reverse sear method ensures perfect texture and flavor, while the maple glaze brings a taste of Vermont into every bite. With no pots, pans, or messy cleanup, it’s outdoor cooking at its finest.