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maple-Peach-Glazed ham Steak1 cup peach preserves1/4 cup pure maple syrup3 tablespoons orange juice, preferably fresh

1 tablespoon ancho chile powder

Salt and pepper1 (1 1/2 pound) ham steak, cut 2 inches thick

1. Stir the preserves, syrup, orange juice, and ancho powder together in a medium bowl. Season to taste with salt and pepper; you want the mixture to be pretty peppery.

2. Heat your grill to high.

3. Place the ham on the grill, close the cover, reduce heat to medium, and grill for 8-10 minutes on each side, basting with the glaze every few minutes.

4. When the ham is heated through and nicely glazed, remove it to a platter, brush once more with the glaze, and let rest for 5 minutes. Cut into 1/2-inch slices and serve immediately.

Serves 4; can be doubled for 6-8 (no need to double the glaze) Great recipe for Christmas Day brunch.

Recipe from: “Bobby Flay’s Boy Gets Grill: 125 reasons to light your fire”

herb-Rubbed Grilled Whole turkey1 cup mild vegetable oil, such as canola

8 cloves garlic, coarsely chopped

1/2 cup finely chopped fresh flat-leaf parsley leaves

1/4 cup chopped fresh tarragon leaves

1/4 cup chopped fresh thyme leaves

1/4 cup choppedfresh rosemary leaves

2 jalapeño chiles, seeded and coarsely chopped

2 tablespoons grated orange zest

2 tablespoons grated lime zest1 tablespoon ancho chile powder

2 teaspoons kosher salt2 teaspoons coarsely ground black pepper

1 (12-pound) fresh turkey, rinsed well, giblets removed

1. Combine oil, garlic, parsley, tarragon, thyme, rosemary, jalapeño, lime zest, orange zest, ancho powder, salt and pepper in a food processor and process to a paste. Rub the paste over the entire turkey, including inside the cavity.

2. Heat your grill to high and set up for indirect grilling.*

3. Place the turkey on the grill and reduce heat to medium (if using charcoal, place the turkey on the cooler part of the grill). Close the grill hood.

4. Grill the turkey, without turning or basting, until an instant-read thermometer inserted into the thigh registers about 165 degrees, about 3 hours. If you have a thermometer on your grill, try to keep it

From turkey to prime rib to ham, many family traditions are centered

around, as Dr. Seuss puts it, the Roast Beast. This season, try grilling your turkey — it frees up the oven for all the side dishes.

at about 350 degrees. If using charcoal, add about 2 dozen coals every hour.

5. Remove the turkey to a carving board and let rest for 20 minutes before carving.

* With this technique, you’re getting your grill to act more like an oven. To do this on a gas grill, put a foil pan upside down over the ceramic briquets or heat element. In a kettle grill, put the pan over the coals in the center and also place a ring of coals around the edge of the pan.

Recipe from: “Bobby Flay’s Boy Gets Grill: 125 reasons to light your fire”

Herb-Rubbed Grilled Turkey Photo by Jessica Eyre