Grilled Ham Steak with Peach Salsa Recipe

If you like it spicy, try one of our mexican recipes to fire up your taste buds.

Enjoy the outdoors with these great grilled recipes.

You can use salsa to top off eggs, fajitas and even beef along with the traditional appetizer.

Our ham glaze recipes will add even more flavor to your beautiful ham.

Our easter recipes will impress all your guests.

Entertain your guests with one of these prime rib recipes.

Our barbecue sauce recipes will add flavor to your entree.

Ham is usually served on the holidays, so be sure to read our tips to learn how to cook and bake the perfect ham for your guests. There are many ham glaze recipes that can be used to enhance the flavor of ham and there are many different methods of cooking ham that can be used. When you end up with excess ham after a meal there are many leftover ham recipes that you can make to use up the leftovers.

Homemade canned salsa is the perfect choice for using your fresh garden vegetables. When you have an abundance of tomatoes and peppers canning salsa is a way for you to be able to enjoy your harvest throughout the year. Once the salsa is canned, it will keep for a year.

Grilling | Grilling Method & TimeGrilling Ham Slices | Grilling Whole Ham | Tips Grilling is a dry heat cooking method that quickly cooks the surface and then slowly moves to the middle.

Also, see How to Make:Peach Cobbler | Apple Crisp | Apple Crumble | Blueberry BuckleApple Pandowdy | Apple Brown Betty | Blueberry Grunt Peach Slump A slump is a dessert that is basically the same as a grunt as far as ingredients and construction.

Also, see How to Make:Apple Crisp | Apple Crumble | Blueberry BuckleApple Pandowdy | Apple Brown Betty | Blueberry Grunt | Peach Slump Peach Cobbler A cobbler is a type of deep-dish fruit dessert with a thick biscuit or pie dough crust that is prepared and then served warmed to guests.

A thick slice of ham that is circular in shape and may have the shank bone in the center.

A type of ham that is Spanish in origin and produced exclusively from rare Iberian pigs, which are descendents of the wild boar and are the last European free-range pig breed.

A processed cut taken from the bottom half of the leg. The shank end contains less fat, is not as meaty as the butt end, but it contains only one leg bone, making it easier to carve.

A processed cut taken from the top half of the leg. The butt end is meatier but contains more fat than the shank end of the whole ham and is harder to carve because it contains the hip and pelvic bone.

A meat topping that is spread over a Ham prior to baking in order to enhance the flavor of the meat after it has finished baking and to help keep the Ham moist and tender in texture.