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1/2 cup peach preserves

2 tablespoons minced peeled fresh ginger

2 tablespoons fresh lime juice

1 tablespoon coarse-grained Dijon mustard

1 teaspoon grated lime peel

2 8 to 10-ounce boneless ham steaks (about 1/2 inch thick)

1/2 teaspoon coarsely ground pepper

1. Prepare barbecue (medium-high heat).
2. Combine preserves, ginger, lime juice, mustard and lime peel in small saucepan. Stir over low heat until preserves melt.
3. Sprinkle both sides of ham with pepper; press lightly so that pepper adheres. Brush ham with some of peach glaze.
4. Grill ham until heated through, lightly browned and beginning to crisp at edges, brushing occasionally with glaze, about 3 minutes per side.
5. Transfer to serving plate, cut ham steaks in half and brush with any remaining glaze and serve.

Serves 4.