Recipe for: Grilled ham with herbs - photo 1
← Recipes

Recipe for: Grilled ham with herbs

Pikantne Main Dishes Regional Cuisine of Poland 60 min Medium 4 wyświetleń ~49.55 PLN * - (0)
Rate:
(0)
Start Cooking

Description

Grilled ham with herbs is a rustic, regional main dish inspired by Polish meat traditions, with a current spring touch of fresh herbs. Juicy, well-seasoned ham with the aroma of thyme and rosemary receives a light, slightly sweet-spicy mustard-lemon glaze, and is served with grilled asparagus and herb butter. The dish combines the classic simplicity of Polish cuisine with a modern twist: fresh herbs and a citrus note brighten the richer meat. Perfect for a Sunday dinner or a family gathering — visually impressive (golden crust, green asparagus) and rich in flavor. It can be prepared on a charcoal grill, gas grill, or in an oven with a grilling function.

Ingredients Used

Ingredients (13)

Servings:
4
  • Cooked ham 1000 g
  • Garlic 4 ząbki (~20 g)
  • Rapeseed oil 30 g
  • Mustard 60 g
  • Lemon 0.8 szt. (~60 g)
  • Green asparagus 400 g
  • Butter 30 g
  • 🌿 Przyprawy
  • Salt 10 g
  • Black pepper 4 szczypty (~2 g)
  • Thyme 30 g
  • Rosemary 30 g
  • ✨ Opcjonalne
  • Honey 50 ml
  • Sorrel 30 g
💰 Szacowany koszt dania: ~49.55 PLN (12.39 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Meat preparation

1

Remove the ham from the refrigerator 30-60 minutes before grilling to reach room temperature — meat that is too cold absorbs the marinade poorly and cooks unevenly. Clean the surface with a paper towel, remove excess membranes, and dry the skin. If the skin is too thick, you can gently score it in a crisscross pattern (cuts about 5 mm deep at a 45° angle), which will help the marinade penetrate and achieve a nice browning.

Use a large cutting board and a sharp knife. If you're afraid of cutting too deep, make shallower cuts. The meat should be dry on the surface before applying the marinade.

Preparing the marinade

2

Prepare the marinade: peel and crush the garlic through a press or chop it very finely. Cut the peel from the lemon and grate 1 teaspoon of zest (only the yellow part), then squeeze the juice from the whole lemon into a bowl. Remove the leaves from the thyme sprig (about half a bunch) and chop them very finely, similarly chop the rosemary needles. In a small bowl, combine the mustard (60 g), rapeseed oil (30 g), lemon juice, grated zest, chopped herbs, and garlic. If you are using honey (optional), add 50 g and mix well until a uniform glaze forms. Season with 10 g of salt and 2 g of pepper, and stir until the salt dissolves.

Ingredients: Garlic, Thyme, Rosemary, Rapeseed oil, Mustard, Lemon, Honey, Salt, Black pepper
Use a small bowl and a whisk or spoon. A sharp knife is best for chopping herbs. If you don't have fresh herbs, use a teaspoon of dried thyme and a teaspoon of dried rosemary (reduce the amount, the flavor is more intense).

Marinating

3

Rub the marinade evenly over the entire surface of the ham: use a spoon or a kitchen brush to spread the mixture into the cuts as well. If there is leftover marinade in the bowl, pour it into a ziplock bag, which you can poke a hole in one corner to use as a dispenser for later basting while grilling. Let the marinated meat rest for at least 30 minutes at room temperature; if you have more time, cover it and place it in the refrigerator for 2-6 hours (in that case, take it out 1 hour before grilling).

Ingredients: Mustard, Thyme, Rosemary, Garlic, Rapeseed oil, Lemon, Salt, Black pepper, Honey
Use disposable gloves or wash your hands thoroughly after rubbing. For basting later, leave about 1/3 of the marinade in a bowl (not the one that came into contact with raw meat; if you use it longer - heat it up).

Grilling

4

Preheat the grill to medium heat (surface 180–200°C). If using a charcoal grill, set up two zones: direct and indirect. First, place the ham over the direct heat source for about 4–6 minutes on each side to seal in the juices and achieve a golden crust — turn every 4 minutes. Then, move the meat to the indirect zone, cover the grill, and continue cooking for 30–35 minutes, basting with the remaining marinade every 8–10 minutes with a thin layer (if using marinade that has come into contact with raw meat, heat it to a boil for 2–3 minutes beforehand). Monitor the internal temperature of the meat: insert a thermometer into the thickest part — the ideal temperature is 70°C, at which point the meat is juicy and safe.

Ingredients: Honey, Mustard
Use a meat thermometer — it's the best way. If you don't have a thermometer, check if the juices running from the meat are clear, not pink. A medium-sized grilling tray and tongs for turning are best.

Resting the meat

5

Once the target temperature is reached, remove the ham from the grill and place it on a board. Loosely cover it with aluminum foil and let it rest for 10-15 minutes — during the resting period, the juices will distribute evenly inside, making the meat juicier. In the meantime, take a moment to prepare the side dishes.

Do not cut the meat immediately after taking it off the grill — you will lose the juices. Use a shredder or a large knife to slice after resting.

Preparation of asparagus

6

While the meat is resting, prepare the asparagus: snap off the woody ends (the bend indicates where to break). In a pan, heat butter (30 g) over medium heat, add the asparagus (400 g) and sauté for 6–8 minutes, shaking the pan frequently, until they are tender-crisp and slightly browned. At the end, season with a pinch of salt (1-2 g) and drizzle with the juice of 1/4 lemon.

Ingredients: green asparagus, Butter, Lemon, Salt
The best is a wide frying pan or grill pan with a diameter of 26–28 cm. Thin asparagus will roast faster (about 6 min), while thicker ones will take longer (8–10 min).

Slicing and serving

7

After the resting time, slice the ham into pieces 5–8 mm thick (for classic serving) or slightly thicker (10 mm) if you prefer meatier pieces. Arrange the slices on a warmed platter, placing grilled asparagus next to them. If you are using sorrel (optional), tear the leaves and sprinkle them on the plate just before serving. The remaining warmed marinade can be served in a sauceboat as a dipping sauce.

Ingredients: green asparagus, sorrel, Honey
Use sharp knives for cutting meat, preferably a carving knife and a wide spatula. Additionally, you can add sorrel for freshness and tartness.

Fun Fact

💡

In Polish tradition of sausages and cold cuts, ham was one of the more important elements of the festive table; grilling offers a modern way to prepare this classic cold cut, combining traditional flavor with the summer aroma of herbs.

Best for

Niedzielny obiad rodzinny Spotkanie na świeżym powietrzu Święta wiosenne lub majówka

Tips

🍽️ Serving

Serve the slices of ham slightly warm on a large platter, so guests can help themselves. It pairs well with boiled young potatoes or barley sautéed with butter and parsley. A slightly tangy yogurt with dill or a warm mustard glaze complements the sauce nicely.

🥡 Storage

Store leftovers in the refrigerator for up to 48 hours, tightly packed in a container. To reheat, use an oven set to 160°C and heat for 10–15 minutes covered with aluminum foil — this will prevent drying out. Reheating multiple times is not recommended.

📸 Ugotowane przez społeczność

Zaloguj się, aby dodać zdjęcie
Dodaj zdjęcie gotowej potrawy

Po zatwierdzeniu przez moderatora otrzymasz 10 punktów doświadczenia.

🍲

Nikt jeszcze nie dodał zdjęcia. Bądź pierwszy!

Comments (0)

Be the first to comment on this recipe!

Add a comment

You might also like

Green pasta with spinach and ricotta 40 min

Green pasta with spinach and ricotta

Main Dishes
Banana pancakes with egg 15 min

Banana pancakes with egg

Breakfasts
Grilled mushrooms with garlic butter (Polish-modern appetizer) 15 min

Grilled mushrooms with garlic butter (Poli...

Appetizers
Banana dessert with cottage cheese cream and toasted buckwheat 50 min

Banana dessert with cottage cheese cream a...

Desserts
Grilled pork neck with beer marinade 50 min

Grilled pork neck with beer marinade

Main Dishes
Grilled duck with apples in Polish style 90 min

Grilled duck with apples in Polish style

Main Dishes

Recipe Categories

Main Dishes
Main Dishes in: Valentine's Day

Exquisite main dishes that will delight with their flavor and aroma, perfect for a romantic dinner.

See all recipes in this category
Regional Cuisine of Poland
Regional Cuisine of Poland

Traditional recipes from various regions of Poland that showcase the richness of local flavors and ingredients.

See all recipes in this category
Reklama