The humble ham steak is often the unsung hero of the meat aisle. Pre-cut, usually bone-in, and incredibly versatile, it offers a salty, smoky, and slightly sweet profile that works just as well for a frantic Tuesday morning breakfast as it does for a refined Sunday dinner. Unlike a massive whole holiday ham, the steak version allows you to enjoy that cured goodness in manageable portions with significantly less cooking time.
Knowing how to prepare ham steak correctly is the difference between a dry, salty slab and a juicy, caramelized masterpiece.
Understanding Your Ham Steak
Before you fire up the stove, it is important to know what you are working with. Most ham steaks found in grocery stores are “fully cooked,” meaning they have already been cured and smoked. Your primary goal is not to “cook” it in the traditional raw-to-done sense, but rather to reheat it to an internal temperature of 140°F while adding texture and flavor through various cooking methods.
Selecting the Best Cut
When browsing the meat section, look for a ham steak that is about half an inch to an inch thick. Thinner slices tend to dry out quickly, while thicker cuts allow for a beautiful sear on the outside while remaining tender in the middle. If you can find a bone-in steak, grab it. The bone helps the meat retain moisture and adds a deeper savory flavor during the heating process. Also, keep an eye on the water content; labels that say “Ham with Natural Juices” are generally superior in flavor and texture to those labeled “Ham, Water Added.”
Best Methods for How to Prepare Ham Steak
There is no single “right” way to prepare this cut, but depending on the equipment you have and the time available, some methods yield better results than others.
Pan-Searing for a Golden Crust
Pan-searing is arguably the most popular method because it creates a “fond” or caramelized crust on the surface of the meat.
- Remove the ham from its packaging and pat it dry with paper towels. Removing excess moisture is crucial for achieving a proper sear.
- Using a sharp knife, make small shallow cuts or “nicks” in the fat ribbon around the edges of the steak. This prevents the ham from curling up into a bowl shape as it hits the heat.
- Heat a large skillet over medium-high heat. Add a small amount of butter or oil.
- Place the ham steak in the pan. Cook for about 3 to 4 minutes per side.
- Once the ham reaches a golden-brown color and an internal temperature of 140°F, remove it from the heat.
Oven Baking for Easy Cleanup
If you are cooking multiple steaks at once or want a hands-off approach, the oven is your best friend. This method allows the ham to heat evenly and is perfect if you are applying a thick glaze.
- Preheat your oven to 350°F.
- Place the ham steak in a shallow baking dish or on a rimmed baking sheet lined with foil.
- Add a splash of liquid to the bottom of the dish—pineapple juice, apple cider, or even a little water—to create steam and keep the meat moist.
- Cover the dish tightly with aluminum foil.
- Bake for 15 to 20 minutes. If you want a caramelized top, remove the foil for the last 5 minutes and turn the broiler on high until the edges sizzle.
Grilling for Smoky Depth
Grilling a ham steak adds a charred, outdoor flavor that complements the natural smokiness of the pork. This is a fantastic option for summer brunches or quick backyard dinners.
- Preheat your grill to medium-high heat (about 400°F).
- Lightly oil the grill grates to prevent sticking.
- Grill the ham for 3 to 5 minutes per side. Because ham has a high sugar content (especially if it is honey-cured), watch it closely to ensure it doesn’t burn.
- Look for those distinct grill marks as a sign that it is ready to flip.
Mastering the Glaze and Seasoning
Since ham is naturally salty, your seasonings should focus on balance. Sweetness, acidity, and heat are the three pillars of a great ham steak glaze.
Classic Brown Sugar and Mustard
This is the gold standard for ham. The sharpness of the mustard cuts through the fat, while the brown sugar creates a sticky, candy-like coating. Mix two tablespoons of brown sugar with one tablespoon of Dijon or yellow mustard. Brush this over the ham during the last few minutes of cooking.
Tropical Pineapple and Ginger
For a retro vibe that never goes out of style, use pineapple juice and a hint of ground ginger. The enzymes in the pineapple juice also act as a mild tenderizer. If you are pan-searing, you can throw a few rings of canned pineapple directly into the pan to caramelize alongside the meat.
Maple and Bourbon
For a more sophisticated, “adult” flavor profile, combine real maple syrup with a splash of bourbon and a pinch of black pepper. This glaze works exceptionally well when grilling, as the maple syrup thickens quickly over the open flame.
Serving Suggestions and Pairings
A ham steak is a versatile protein that fits into almost any meal of the day.
The Ultimate Breakfast
Serve your seared ham steak alongside over-easy eggs and hash browns. The runny yolk of the egg acts as a natural sauce for the salty ham. You can also dice the ham and toss it into an omelet with sharp cheddar cheese and chives.
The Classic Dinner
For a traditional dinner, pair your ham steak with mashed potatoes and sautéed green beans. The creaminess of the potatoes balances the saltiness of the ham perfectly. Another great option is a side of mac and cheese; the smokiness of the ham is a natural partner for creamy pasta.
Leftover Magic
If you have leftovers, don’t let them go to waste. Cold ham steak makes an excellent addition to a chef’s salad or can be thinly sliced for a high-quality ham and swiss sandwich on toasted sourdough. You can also cube the leftovers and add them to a split pea soup or a breakfast strata the next morning.
Tips for Avoiding Common Mistakes
Even though it is a simple cut, there are a few pitfalls to avoid when learning how to prepare ham steak.
- First, do not over-salt. Most ham is already heavily brined. Instead of adding more salt, focus on cracked black pepper, garlic powder, or onion powder.
- Second, watch the heat. Because of the sugar used in the curing process, ham can go from caramelized to burnt very quickly. If you are using a glaze with high sugar content, always add it toward the end of the cooking process.
- Finally, let it rest. Even though it is a thin steak, giving it 2 or 3 minutes to rest after it comes off the heat allows the juices to redistribute, ensuring every bite is as moist as the first.
Frequently Asked Questions
Do I need to wash a ham steak before cooking?
No, you should never wash raw or pre-cooked meat. Washing meat can spread bacteria around your kitchen sink and surfaces. Instead, simply pat the ham steak dry with a paper towel to remove excess moisture, which helps it sear better in the pan.
How can I tell if a ham steak is fully cooked?
Most ham steaks sold in grocery stores are labeled as “fully cooked” or “hickory smoked.” This means they are safe to eat right out of the package. However, for the best flavor and texture, you should heat the steak to an internal temperature of 140°F as measured by a meat thermometer.
Why did my ham steak curl up in the pan?
Ham steaks often have a thin layer of fat or rind around the edge. When exposed to high heat, this fat shrinks faster than the meat, causing the steak to curl. To prevent this, use a knife to make small vertical cuts (about half an inch apart) through the fat perimeter before cooking.
Can I cook a ham steak from frozen?
While you can cook a ham steak from frozen, it is not recommended for the best texture. Cooking from frozen often leads to an overcooked, dry exterior and a cold center. For the best results, thaw the ham steak in the refrigerator overnight before preparing.
Is it necessary to add oil to the pan when searing?
Ham has a fair amount of internal fat, but adding a small teaspoon of neutral oil or butter can help conduct heat more evenly and prevent the ham from sticking, especially if you are not using a non-stick skillet. If your ham steak is particularly lean, a little bit of fat in the pan is essential for a good sear.