West Virginia Country Ham Steak on Arteflame

Introduction

West Virginia is known for its love of rich, smoky meats and rustic country flavors. This thick-cut country ham steak is grilled to perfection on the Arteflame grill using a brown sugar and mustard glaze that caramelizes beautifully while sealing in all the natural juiciness. We’ll reverse sear this classic ham steak for a finish that’s both crispy and tender—no lid or oven needed, just 100% gourmet grilling over real wood fire.

Ingredients

• 1 thick-cut country ham steak (1 to 1.5 inches thick, bone-in preferred)
• 3 tablespoons brown sugar
• 2 tablespoons Dijon mustard
• 1 tablespoon unsalted butter (for grilling)
• 1/2 teaspoon black pepper
• Optional: pinch of red pepper flakes
• Wood chunks for grilling (preferably oak or hickory)

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Fire up the Arteflame Grill

1. Pour vegetable oil on three paper napkins and place them in the center of the Arteflame grill.
2. Stack dry firewood over the napkins.
3. Light the napkins and allow the grill to heat up. It will be ready to cook in about 20 minutes.

Step 2: Prepare the Glaze

1. In a small bowl, mix brown sugar and Dijon mustard until smooth.
2. Add a pinch of red pepper flakes if you’d like a bit of heat.

Step 3: Sear the Ham Steak

1. When the center grill grate reaches over 1,000°F, place the ham steak directly on it for a deep sear. Sear each side for 1–2 minutes.
2. This locks in the juices and creates a flavorful crust.

Step 4: Move to the Flat Top for Reverse Searing

1. Transfer the seared ham steak to the hotter part of the flat cooktop griddle.
2. Brush the glaze over the ham steak, making sure to coat evenly.
3. Add a pat of butter under the steak for a richer flavor as it cooks.
4. Cook 4–5 minutes per side, and use a meat thermometer to monitor internal temperature.
5. Remove from the grill when it reaches 135°F — it will rise to around 150°F while resting, which is ideal for ham.

Tips

• Always rest your ham steak for 5 minutes after removing it from the grill to let the juices redistribute.
• If your ham steak is very salty, soak it in cold water for 30 minutes before grilling to mellow it out.
• Use the outer edge of the flat top to keep side dishes warm while your ham finishes cooking.
• Keep a spray bottle with water nearby to control flare-ups.

Variations

1. Apple Cider Glazed Ham Steak: Replace the brown sugar with apple cider reduction and apple slices grilled on the Arteflame flat top.
2. Maple Mustard Ham Steak: Swap brown sugar for pure maple syrup and use whole-grain mustard instead of Dijon for a rustic twist.
3. Bourbon Glazed Ham Steak: Add a shot of bourbon to your glaze for deep smoky sweetness.
4. Pineapple Crusted Ham Steak: Add pineapple rings and pineapple juice to your glaze for a tropical flair. Grill the rings separately on the flat top.
5. Spicy Southern Ham Steak: Add smoked paprika and cayenne pepper to your glaze for extra kick.

Best pairings

• Grilled sweet potatoes with butter and cinnamon
• Cast iron corn pudding, cooked on the Arteflame flat top
• Charred green beans with garlic butter
• Grilled cornbread rounds
• West Virginia-style moonshine cocktail or sweet iced tea

Conclusion

This West Virginia Country Ham Steak truly shines on the Arteflame, where the combination of high-heat searing and gently caramelized glaze elevates every bite. Whether you're cooking for two or ten, this reverse-seared ham steak brings a taste of Appalachian tradition and bold grilling flavor to your backyard.