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1
At home, for the citrus-ginger sauce - Zest the lemon entirely and then mince the zest. Cut the lemon, orange and grapefruit in half crosswise. Scoop the meat out of the sections of each half of fruit with a serrated grapefruit spoon. Transfer to a bowl and squeeze any remaining juice from the fruit over it. Add the lemon zest.
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2
Mix together the olive oil, ginger, garlic, shallot, and wine in a small saucepan and bring to a boil over medium heat. Reduce the heat to low and simmer until the liquid is reduced by half, about 4 minutes.
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3
Add the fruit and zest and cook for 1 minute more. Let the sauce cool, and then transfer to a sealable container and refrigerate until you are ready to pack, up to 4 hours.
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4
For the peach glaze - Place the peaches, mustard, brown sugar, and jalapeno in a blender of food processor and process until smooth.
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5
Cover each side of the ham steaks with the peach mixture and transfer to a sealable container just large enough to hold them. Refrigerate until you are ready to pack, up to 4 hours.
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6
At the tailgate - Prepare coals for a medium-hot fire. When the coals are ready, grill the ham steaks for 10 minutes, turning once. Serve immediately with the sauce.
