This was delicious! My kids loved it, too, and it was so easy to make. You could do this on a weeknight. I have a Weber grill, which you are supposed to use with a closed lid, but as the ham is already cooked, I still used an open grill as directed, on high. My steaks were thin, about 1/2", so i cut the time down to 5 min each side, then basted and cooked about another 3 min on each side on medium high so the glaze wouldn't burn. I used plum jelly and Dijon because I didn't have yellow mustard. I did cut the mustard in half because Dijon can be a little intense, and I'm not a big mustard person. I will absolutely make this again. Served it with sweet potatoes and stringbeans and my whole family loved it. Thanks for the great recipe!!! An update: I've made this many times over, and have learned the recipe is VERY forgiving - now I just grill it on medium with the lid closed, flip it, and the baste it and flip twice again to cook the glaze on. The details of cooking it don't really matter. Additionally, I have used all kinds of jelly, depending upon what I have on hand. And tonight I was very desperate - realized I only had grape jelly and a lime instead of lemon, and French's mustard. It actually came out better than ever!! My 3 1/2 year old gobbled it up! Enjoy!!
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