Foil-Packet Glazed Ham Steak
Shelf-stable ham steak, honey, and brown sugar cooked in foil on coals.
- calories
- 520
- weight
- 9 oz
- cal / oz
- 58
- protein
- 38 g
- serves
- 2, scales
- prep
- 5 min
- cook
- 20 min
- total time
- 25 min
- water
- none
- cost
- $$
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Dinner
- Campfire coals
- Grill grate
- Car camping
- Basecamp
- Canoe / raft
- Gluten free
- Dairy free
- Nut free
- Foil packet
- Pre-mix at home
- Shelf stable
- Basic
Ingredients
| Shelf-stable ham steak | 1 lb | canned or vacuum-pouch, no refrigeration until opened |
|---|---|---|
| Honey | 2 tbsp | squeeze packets or a small bottle |
| Brown sugar | 2 tbsp | |
| Mustard powder | 1 tsp | |
| Ground cloves | 1/4 tsp | |
| Cooking oil | 1 tbsp | |
| Heavy-duty foil | 2 large sheets |
Method
- Burn the fire down to coals. Flames scorch the sugar before the ham heats through.
- Stir the honey, brown sugar, mustard powder, and cloves together in a cup or the corner of a bag.
- Oil one sheet of foil. Lay the ham on it, slit the surface a few times, and spoon the glaze over the top.
- Double-wrap with the second sheet, seams folded up so nothing leaks.
- Set the packet on coals for about 20 minutes, turning once. Ham is already cooked, so you are heating it and setting the glaze.
- Open the packet away from your face. Slice in the foil and eat off it.
The original is an oven ham for a crowd. On a trip you have neither the oven nor the crowd, so this is the same glaze on a shelf-stable ham steak, cooked in foil on coals. Canned and pouched ham is already cured and cooked, which is why the time is short and why nothing here is a food-safety gamble in the heat.
The sugar is doing the work. Honey and brown sugar melt, hit the cut surface of the meat, and thicken into a coating instead of running off. Mustard powder and cloves keep it from being flat sweetness. Cook it over coals rather than flame or the glaze turns black while the middle is still cold.
Packing
Premix the glaze dry ingredients at home and carry the honey separately. The ham pouch is the heavy item; put it at the bottom of the cooler-free food bin and use it the first or second night.
Variations
- Add a sliced apple or a handful of dried apricots to the packet. They soften into the glaze.
- Swap honey for maple syrup if that is what you already carry for breakfast.
- Cook cubes of the ham in a pot of instant potatoes instead if you have no fire.
https://www.pinchmeimeating.com/easter-potluck-recipes