Gingered Ham Slice

Ginger ale in a marinade sounds like a shortcut, but it actually works brilliantly. The carbonation helps tenderize the surface of a thick ham steak while the ginger flavor soaks in alongside orange juice, brown sugar, and warm spices. After at least 2 hours (overnight is better), that marinade becomes a basting glaze that caramelizes over hot coals.

The spice combination of ground ginger, dry mustard, and cloves mirrors the classic ham glaze flavor profile. White wine vinegar adds a sharp note that prevents the sweetness from becoming cloying. Together, they create a balanced sauce that’s sweet, tangy, and warmly spiced.

Slashing the fat edge before marinating prevents the ham from curling on the grill. Without those cuts, the fat contracts faster than the meat and the steak buckles into a dome shape.

Brush the marinade on frequently while grilling. Each pass adds another thin layer of glaze that caramelizes and builds up a sticky, lacquered finish.

Pro Tips

• Use a center-cut ham slice about 1 inch thick. Thinner slices dry out on the grill before the glaze has time to caramelize.
• Marinate in the refrigerator, not on the counter. Spoon the marinade over the ham a few times while it soaks.
• Grill over medium coals, not high heat. Too hot and the brown sugar burns before the ham heats through.
• Save a few tablespoons of fresh, unused marinade for a final brush right as the ham comes off the grill.

Variations

• Pineapple ginger ham: Add pineapple juice in place of the orange juice and grill pineapple rings alongside.
• Bourbon glaze: Replace the ginger ale with bourbon for a deeper, smokier sweetness.