Reviewed: Sep. 10, 2009

This was very tasty. Easy way to get a lot of flavor out of ham steak!!

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Reviewed: May 17, 2006

This recipe rocks!!!! I only used a 1 lb. ham steak & am I ever regretting that decision now. I cut the sauce ingredients by half to compensate for the smaller ham steak. And I also decreased the cooking time a bit as well. I served this w/ garlic corn on the cob (from this site) & leftover red-skinned potato salad (also from this site). Thanks so much for the recipe...I'm already eager to have it again!

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IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

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Reviewed: Apr. 21, 2006

Definitely a nice glaze; it gave great flavor to the ham steak. I followed the recipe exact, and it turned out great. I did crank the grill up to high right at the end, and gave the steak about a one minute shot on each side. This really crystalized the glaze. Balsamic vinegar could be good on this as well.

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Chef Robby

Cooking Level: Expert

Living In: Elmira, New York, USA

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Reviewed: Apr. 10, 2006

My husband and kids raved about this. Made exactly as stated and would not change a thing. I actually made two hams and there was plenty of sauce for both and had sauce leftover. Thanks for a good, nice quick dinner.

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LESLEYfromWI

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Reviewed: Apr. 7, 2006

The glaze was pretty good! The cherries from the preserves plumped up nicely and it gave the ham a sweet flavor. However, my ham was too salty. I would make this again with a better ham steak.

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Tami H

Cooking Level: Intermediate

Living In: Du Bois, Pennsylvania, USA

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Reviewed: Nov. 2, 2005

I cooked this on the stovetop in a skillet with great success. Not nearly as sweet as I had anticipated, although it is definitely possible the grill carmelizes this dish more and makes it sweeter. Nice, simple, fast, easy, and attractive dish. Thanks!

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MRSASC

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Reviewed: Oct. 3, 2005

This was delicious. I made two ham steaks. On the first - I used the recipe as it called for. I thought the vinegar was a bit overpowering. For the second steak - I mixed in some melted butter. (ok Fattening) but wow..did that make it scrumptious! Next time - I will half the vinegar and add some melted butter from the start. For me that made it perfect! As called for - I gave it 4 stars because of the strong vinegar taste. I will definitely make this again! WOuld make a good Christmas dinner (red glaze on the ham)! I think cooking a regular ham and using this as a glaze would be awesome!

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MINALEWIS

Cooking Level: Expert

Home Town: Salt Lake City, Utah, USA

Living In: South Jordan, Utah, USA

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Reviewed: Oct. 26, 2004

i've always liked cook's ham & was pleased to find this simple but delicious recipe. there weren't any thick cut ham steaks so we ended up using a regular cut (weighing just over a pound) then grilled it as directed except over a medium - low heat so it stayed moist. polaner's black cherry all-fruit preserves seemed to work well. it comes in a 10 oz. jar so i cut back the honey & vinegar a tad but kept the spices in the same amount. yum! thanks cook's!

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LESLIE30

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Jun. 20, 2004

The whole family loved this. I used half of a pound fresh pitted cherries instead of preserves. Mash fresh cherries with a tsp of brown sugar, half a tsp cornctarch, and teaspoon of fresh lemon juice. Cook over med low heat until thickens, add remaining ingredients in recipe. Grill some fresh pineapple slices along with ham steak. Yummie!

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bgraham

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Reviewed: Jan. 27, 2004

Outstanding recipe! I used tarragon vinegar instead of red wine(apple cider vinegar would be good too). Will double glaze recipe next time. Delicious!

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