Ham steak is one of the most underrated proteins in the modern kitchen. While many people associate ham with massive holiday roasts that take hours to prepare, the ham steak offers that same savory, salty, and slightly sweet flavor profile in a fraction of the time. Whether you are looking for a hearty breakfast addition, a protein-packed lunch, or a fast weeknight dinner, learning how to make ham steak properly can transform your meal prep routine. Because most ham steaks sold in grocery stores are pre-cooked or cured, the goal isn’t necessarily to “cook” them in the traditional sense, but rather to heat them through while developing a beautiful crust and a flavorful glaze.
Understanding Your Ingredients
Before you turn on the stove, it is essential to understand what you are working with. A ham steak is typically a slice of ham cut from the center of a whole ham. It usually includes a small cross-section of the leg bone, though boneless versions are widely available.
Since most of these steaks are already hickory-smoked or sugar-cured, they carry a significant amount of salt. When considering how to make ham steak, your seasoning strategy should focus on balance. You rarely need to add more salt; instead, you want to introduce acidity, sweetness, and heat to complement the richness of the pork. Common pantry staples like brown sugar, honey, Dijon mustard, pineapple juice, or even a splash of bourbon can elevate a simple piece of meat into a gourmet entree.
Choosing the Best Cooking Method
There are several ways to prepare a ham steak, and the “best” method often depends on how much time you have and the texture you prefer.
The Stovetop Skillet Method
The most popular way to prepare ham steak is in a heavy skillet, preferably cast iron. This method is favored because it allows for maximum “Maillard reaction“—the chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor.
To start, heat a tablespoon of butter or oil over medium-high heat. Place the ham steak in the pan and sear it for about 3 to 4 minutes per side. The goal is to see golden-brown patches and crispy edges. If you are using a glaze, add it during the last two minutes of cooking so the sugars can caramelize without burning.
Oven Baking for Larger Batches
If you are cooking for a family or want a more hands-off approach, the oven is an excellent choice. Preheat your oven to 375 degrees Fahrenheit. Place the ham steak in a baking dish and cover it with your choice of liquid—apple cider or orange juice works wonders to keep the meat moist. Cover the dish with foil and bake for about 15 to 20 minutes. For a final touch, remove the foil, brush on a glaze, and broil for 2 to 3 minutes until bubbly.
Grilling for Smoky Flavor
During the summer months, taking the ham steak to the grill adds a layer of charred smokiness that stovetop cooking can’t replicate. Heat your grill to medium-high heat (around 400 degrees Fahrenheit). Lightly oil the grates and grill the steak for 3 minutes per side. Because ham is lean, it can dry out quickly on a grill, so keep a close eye on it and avoid overcooking.
Crafting the Perfect Glaze
A ham steak without a glaze is a missed opportunity. The saltiness of the pork cries out for a sweet counterpart. Here are three classic flavor profiles to consider:
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Brown Sugar and Mustard
This is the quintessential ham glaze. Mix 3 tablespoons of brown sugar with 1 tablespoon of Dijon mustard and a teaspoon of apple cider vinegar. The vinegar cuts through the sugar, while the mustard adds a sophisticated tang.
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Honey and Pineapple
For a tropical twist, use honey as your base and thin it out with a little pineapple juice. If you are using canned pineapple rings, you can even sear the fruit in the same pan as the ham for a beautiful presentation.
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Maple and Black Pepper
If you are serving ham steak for breakfast alongside eggs and pancakes, a maple glaze is the way to go. Use real maple syrup and a generous amount of cracked black pepper. The pepper provides a spicy bite that prevents the syrup from feeling cloyingly sweet.
Step by Step Instructions for a Perfect Pan-Seared Ham Steak
To ensure success every time, follow these detailed steps for the stovetop method, which yields the most consistent results.
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First, remove the ham steak from its packaging and pat it dry with paper towels. Removing surface moisture is the secret to getting a good sear; if the meat is wet, it will steam instead of brown.
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Second, if your ham steak has a thick layer of fat or “rind” around the edge, use a sharp knife to make small shallow cuts (about an inch apart) through the fat. This prevents the ham from curling up like a bowl as the fat shrinks during the heating process, ensuring the entire surface stays in contact with the pan.
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Third, heat a large skillet over medium heat. Add a small amount of unsalted butter. Once the butter is foaming, lay the ham steak in the pan. Cook for 3 to 5 minutes without moving it. Flip the steak and repeat on the other side.
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Fourth, once both sides are browned, lower the heat to medium-low. Pour your prepared glaze over the ham. Use a spoon to baste the steak with the bubbling liquid for another 60 to 90 seconds.
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Finally, remove the ham from the pan and let it rest for 2 minutes before slicing. This allows the juices to redistribute and the glaze to thicken into a sticky coating.
Serving Suggestions and Side Dishes
Ham steak is incredibly versatile. For a classic dinner, serve it alongside garlic mashed potatoes and roasted green beans. The creaminess of the potatoes balances the salt of the ham.
If you are aiming for a lighter meal, a crisp apple and walnut salad provides a refreshing contrast. The acidity of the apples mimics the effect of a glaze, brightening the entire plate.
For breakfast, nothing beats “red eye gravy.” After removing the ham from the pan, deglaze the skillet with a splash of strong black coffee and a pinch of sugar. Scrape up the browned bits and pour this thin, savory sauce over the ham and a side of cheesy grits.
Common Mistakes to Avoid
The most frequent mistake people make when learning how to make ham steak is overcooking. Remember, you are essentially reheating and searing. If you leave it in the pan too long, the meat becomes tough and rubbery.
Another mistake is using salted butter or adding extra salt to the glaze. Ham is naturally high in sodium due to the curing process. Always taste your glaze before adding it to the meat, and lean toward sweet or acidic ingredients rather than salty ones.
Lastly, don’t ignore the bone. If your ham steak has a center bone, don’t toss it in the trash after the meal. That bone is packed with flavor and can be frozen and used later to season a pot of navy bean soup or slow-cooked collard greens.
Frequently Asked Questions
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Do I need to wash a ham steak before cooking?
No, you should never wash raw or cured meat. Washing meat can spread bacteria around your kitchen sink and countertops. Instead, simply pat the ham steak dry with a paper towel to remove excess brine or moisture, which helps achieve a better sear in the pan.
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How do I know when the ham steak is done?
Since most ham steaks are sold pre-cooked, you are looking for an internal temperature of 140 degrees Fahrenheit to ensure it is heated through. Visually, you are looking for a vibrant pink color with caramelized brown edges. If the ham starts to look grey or feels very stiff, it is likely overcooked.
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Can I cook a ham steak from frozen?
While it is possible, it is not recommended for the best texture. Cooking from frozen often leads to the outside burning before the center is warm. For the best results, thaw the ham steak in the refrigerator overnight. If you are in a rush, you can thaw it in a sealed bag under cold running water for about 20 to 30 minutes.
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Is ham steak healthy?
Ham steak is a high-protein, relatively lean option compared to other cuts of pork like bacon or sausage. However, it is high in sodium. If you are watching your salt intake, look for “low-sodium” versions at the grocery store or simmer the ham in water for a few minutes before searing to draw out some of the excess salt.
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How long does leftover ham steak last in the fridge?
Leftover cooked ham steak can be stored in an airtight container in the refrigerator for 3 to 4 days. It is excellent when diced up and added to omelets, fried rice, or split pea soup the next day. You can also freeze cooked ham for up to two months, though the texture may become slightly softer upon thawing.