This grilled ham steak with pineapple is a perfect balance of sweet and savory. The ham is marinated in a blend of Dijon mustard, honey, and pineapple juice that gets turned into a flavorful glaze. With just a few simple steps, and a cook time of less than 15 minutes, you’ll have a delicious dinner ready for your family to dig into.
Is there any better combo than ham and pineapple?
As a lover of Hawaiian pizza, my vote is no, and if you vote the same way then you’re going to love this grilled ham steak with pineapple rings.
First up – could you just drop this ham steak on the grill plain, warm it up, and eat it that way?
Yes, you could. But it’s not going to be nearly as flavorful (or delicious) as if you marinate it and use the glaze.
The ham steak marinade for this recipe is great because it’s quick and easy to make and uses really simple ingredients, including the juice from the canned pineapple rings. Waste not, want not, right?
Also, the marinating time and cook time for this recipe are short – the first being 2 hours (no need for overnight here) and the second being less than 15 minutes.
:whispers: and if that’s your thing, then be sure and check out my other meat marinades because many of them are in the same boat.
Okay, now for the recipe – see below for ingredient details, step by step instructions, and useful photos to help you get this recipe right the first time.
Grab these ingredients
(Note: the full ingredients list, including measurements, is provided in the recipe card at the bottom of this post.)
- Ham – specifically a ham steak. I used a boneless ham steak but you could use a bone-in one as well.
- Pineapple – it’s easiest to get canned pineapple rings and then use the juice for the grilled ham steak marinade. If you have fresh pineapple you can absolutely use that though – just remove the tops and skin and cut it into rings or strips.
- Pineapple juice – either use the juice from the can if you bought canned pineapple rings, or you’ll need to get a separate can of pineapple juice if you’re using fresh pineapple.
- Dijon mustard – any brand will do. The ones I use most often are Annie’s Organic Dijon Mustard or Organicville Dijon Mustard.
- Oil – since the ham will be cooking at a relatively high temperature on the grill, you’ll want to use a mild, high heat oil. I like to use avocado oil.
- Kosher salt – I used Diamond Crystal kosher salt in this recipe. It is less salty by volume than many other salts, so if you are using a different type of salt (kosher or otherwise), you’ll want to use this salt conversion chart from Epicurious to determine how much salt
- Honey – any honey will work, though I wouldn’t use fancy honey for this marinade. If your honey is particularly stiff you may want to warm it slightly in a microwave-safe dish before putting it in with the other marinade ingredients.
How to make grilled ham steaks and pineapple
(Note: please see the recipe card at the end of this post for the complete written instructions.)
There are four basic steps to this recipe:
- make the marinade,
- let the ham sit in the marinade,
- make the glaze, and
- grill everything up.
Making the marinade
Marinating the ham
Making the glaze
Grilling the ham and pineapple
Can you re-use a marinade?
According to the USDA, yes, you can reuse a marinade that’s been in contact with raw meat as long as it’s boiled to get rid of bacteria. While it’s best not to use it to marinade for other pieces of meat, it can be turned into a glaze.
For this pineapple ham steak recipe, the ham is actually already cooked so technically the marinade doesn’t need to be boiled. But here it’s done to thicken it’s consistency and turn it into a glaze.
What to serve with ham steak
Of course you’ll want to eat the pineapple rings with this grilled ham steak, but what else? Here are some ham steak side dishes that my family enjoys:
- Potatoes: grilled potatoes, mashed potatoes, or roasted potatoes are all delicious.
- Veggies: lots of options here, including green beans with shallots, grilled onions, and zucchini and mushrooms. Or try some balsamic grilled vegetables too!
- Salads: a simple green side salad or something sweet like a blueberry spinach salad both work well.
If you make this recipe for grilled ham steak and pineapple, then don’t forget to leave a star rating and let me know how it went in the comments below!
Sweet & Tangy Grilled Ham Steak with Pineapple
- A large ziploc plastic bag (or flat rectangular dish)
- A small sauce pan
- A basting brush
- 1 lb ham steak boneless or bone in
- 14 oz canned pineapple rings
- ½ cup pineapple juice from canned pineapple
- 2 tbsp oil
- 2 tbsp dijon mustard
- ½ tsp Diamond Crystal kosher salt
- 2 tbsp honey can be reduced or omitted
- Open the canned pineapple and pour the pineapple juice into a large liquid measuring cup, keeping the pineapple rings and any remaining juice in the can. Place the canned pineapple in the fridge (with a lid or covered with plastic wrap) until you’re ready to grill the ham and pineapple.
- Measure out then add the oil, dijon mustard, kosher salt, and honey into the measuring cup. Use a small whisk to stir everything together, making sure to scrape the bottom of the cup as the honey tends to want to stick there.
- Place the ham steak in a large, sealable plastic bag or flat rectangular casserole dish and pour the marinade over it. Seal the bag (or cover the casserole dish with a lid or plastic wrap) and place it in the fridge to marinate, flipping it over halfway through.
- During the last 15 minutes of marinating time, remove the ham from the fridge and let warm on the counter. When the 15 minutes are up, pour the marinade out of the bag or dish and into a small saucepan to turn into a glaze. Place the saucepan over high heat until it starts to boil (3-4 minutes), then reduce the heat to medium and let it simmer for 12 to 18 minutes, stirring frequently with a small whisk, until thickened.
- While the glaze is thickening, turn on your grill to between 375 and 400 degrees F. Use tongs to place the pineapple rings on the grill first, leaving a space big enough for the ham steak. Cook them for 5 minutes with the lid closed, then flip them and place the ham steak on the grill along with the pineapple rings. Close the lid and let the ham steak cook for 2 to 3 minutes on each side.
- Make sure to check your glaze while the ham and pineapple are on the grill. It should be finished thickening either during the grilling time or right as the ham and pineapple are done. Remove the sauce pan from the burner and set it aside.
- Once the grilling time is up, remove the ham and pineapple from the grill with the tongs. Take the glaze and use a basting brush to coat the ham in the glaze. Serve immediately.