The trick is to smoke the meat without making the meat smoke

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The first step was to make the glaze while the grill was warming up. The glaze used Cherry Coke, Grenadine, brown sugar, jalapeno peppers & corn starch.

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The Chery Coke, brown sugar & diced jalapenos were simmered for 10 minutes.

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When the glaze was done simmering the corn starch & Grenadine were mixed together & added to the glaze to thicken it.

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The glaze was heated for an additional minute after the Grenadine/corn starch mixture was added.

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The glaze was processed for 30 minutes in a food processor.

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The steaks were direct grilled for 5 minutes a side at 400 degrees. Here they have been turned after the first side was finished.

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The glaze was applied after the steaks were turned.

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The glaze was applied to the steaks again after they came off the grill before they were plated.

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The ham steaks were served with some Southwestern rice & some additional glaze for dipping.

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These ham steaks were excellent. The glaze was a wonderful blend of sweet & hot & they had a wonderful charred flavor from the grilling. These will definately be made often around here.

© 2013 Jim Mahoney