Bobby Flay's Spicy Peach Glazed Ham Steak
  • 1 cup peach preserves (I used mashed peaches mixed with spicy jam instead -- this is why I have chunky pieces of peaches in the pics below)
  • 1/4 cup pure maple syrup
  • 3 Tbsp. orange juice, preferable fresh
  • 1 Tbsp. ancho chile powder
  • Salt and coarsely ground black pepper
  • 1 (1 1/2-pound) ham steak, cut 2 inches thick
  1. Stir the preserves, syrup, orange juice, and the ancho powder together in a medium bowl. Season to taste with salt and pepper; you want the mixture to be pretty peppery.
  2. Heat your grill to high.
  3. Place the ham on the grill, close the cover, reduce the heat to medium, and grill for 8 to 10 minutes on each side, basting with he glaze every few minutes.
  4. When the ham is heating through and nicely glazed, remove it to a platter, brush once more with the glaze, and let rest for 5 minutes. Cut into 1/2" slices and serve immediately.
Bobby Flay -