When it comes to quick, reliable, and protein-packed meals, few ingredients are as underrated as the cured ham steak. Often overlooked in favor of expensive roasts or elaborate pork chops, a ham steak is a culinary powerhouse that offers a savory, smoky profile with almost zero prep time. Because it is typically sold fully cured and pre-cooked, the challenge isn’t so much about “cooking” the meat as it is about reheating it skillfully to enhance its natural texture while adding a touch of caramelization.
If you have ever found yourself staring at a vacuum-sealed ham slice in the grocery aisle wondering how to turn it into a gourmet experience, you are in the right place. From the sizzle of a cast-iron skillet to the smoky charred edges of a backyard grill, there are several ways to bring this humble cut to life. In this guide, we will break down the best techniques for cooking a cured ham steak, ensuring every bite is juicy, tender, and far from the rubbery texture that often results from overcooking.
Understanding Your Cured Ham Steak
Before you fire up the stove, it is essential to understand what exactly you are working with. A cured ham steak is a slice taken from a whole ham—usually the leg. Because it has been cured with salt, sugar, and often smoked, it is technically “ready to eat.” However, eating it cold is rarely as satisfying as enjoying it warm with a sticky glaze or a crispy sear.
The curing process means the meat is already seasoned. You will notice a vibrant pink color and a firm texture. When selecting your steak at the store, look for a cut that is roughly 1/2-inch to 3/4-inch thick. Bone-in varieties are widely considered superior for flavor and moisture retention, though boneless steaks are incredibly convenient for quick slicing and serving.
The Stovetop Method: Pan-Frying for Maximum Sear
Pan-frying is arguably the most popular way to prepare a ham steak because it creates the most desirable texture: a juicy interior protected by a crisp, caramelized exterior. It is fast enough for a Tuesday morning breakfast and delicious enough for a Sunday dinner.
Preparing the Steak
Start by removing the ham from its packaging and patting it dry with paper towels. This is a critical step that many home cooks skip. Moisture on the surface of the meat prevents browning; by drying it, you ensure the heat of the pan goes directly into searing the protein rather than steaming off excess water. To prevent the steak from curling up as the fat renders, you can use a knife to make a few small vertical snips along the outer edge of the fat cap.
The Cooking Process
Place a large skillet over medium heat. While ham has a decent fat content, a teaspoon of butter or oil can help kickstart the browning process and add a richer mouthfeel. Once the pan is hot, lay the ham steak flat. You should hear a gentle sizzle.
Cook the steak for about 3 to 4 minutes per side. You are looking for a beautiful golden-brown color. If you are using a thicker cut, you may need an extra minute or two. The goal is to reach an internal temperature of 140°F, which is the standard for safely reheating pre-cooked meats. Once both sides are browned, remove the steak from the pan and let it rest for 2 minutes. This brief pause allows the juices to redistribute, ensuring a tender bite.
The Oven Method: Baking for Easy Cleanup
If you are cooking for a family or simply want a “set it and forget it” approach, the oven is your best friend. Baking allows the ham steak to heat evenly without the constant monitoring required by the stovetop.
Setting the Stage
Preheat your oven to 325°F or 350°F depending on your patience level. While 325°F is gentler and preserves more moisture, 350°F will give you slightly crispier edges. Line a rimmed baking sheet with aluminum foil or parchment paper to catch any rendering fat or sticky glazes, making cleanup a breeze.
Baking Instructions
Place the ham steak on the prepared pan. If you aren’t using a glaze, you might want to add a tablespoon of apple juice or water to the pan and cover the steak loosely with foil to prevent it from drying out. Bake for about 10 to 12 minutes. If you want a more traditional “baked ham” feel, you can remove the foil for the last 5 minutes of cooking to let the surface firm up. For those using a glaze, brush it on generously during the final few minutes of the process.
The Grill Method: Infusing Smoky Char
During the summer months, taking the ham steak to the grill adds a layer of complexity that other methods can’t match. The high, direct heat of a grill creates distinct char marks and a depth of flavor that pairs perfectly with the ham’s natural smokiness.
Grilling Tips
Preheat your grill to medium-high. Clean the grates thoroughly and give them a light coating of oil to prevent sticking. Since the ham is already cooked, you are simply looking for those iconic grill marks and a thorough warming.
Place the steak directly over the heat. Grill for approximately 3 minutes per side. Because of the sugar often used in the curing process, ham can burn quickly if left unattended, so stay close. If you are using a sweet glaze, wait until the final minute of grilling to brush it on. Sugar-based glazes can scorch and turn bitter if exposed to the flame for too long.
Elevating the Dish with Glazes and Seasonings
While a plain ham steak is savory on its own, a well-balanced glaze can transform it into a five-star meal. The saltiness of the ham cries out for something sweet and acidic.
Classic Brown Sugar and Mustard
A simple mixture of brown sugar, Dijon mustard, and a splash of apple cider vinegar is the gold standard for ham glazes. The sugar caramelizes under heat, while the mustard and vinegar cut through the richness of the pork.
Tropical Pineapple Twist
For a retro vibe that still tastes amazing, consider a glaze made from pineapple juice and a touch of honey. Top the steak with a few grilled pineapple rings during the last few minutes of cooking for a bright, acidic contrast that makes the ham pop.
Savory Herb and Garlic
If you prefer to stay on the savory side, a compound butter made with garlic, rosemary, and black pepper can be melted over the steak immediately after it comes off the heat. This adds a luxurious, aromatic finish without the sweetness of a traditional glaze.
Serving Suggestions and Sides
A cured ham steak is incredibly versatile when it comes to pairings. For breakfast, serve it alongside over-easy eggs and crispy hash browns. The runny yolk acts as a natural sauce for the salty ham.
For dinner, consider pairing your steak with creamy mashed potatoes, steamed green beans, or a crisp apple and walnut salad. The sweetness of the apples complements the cured pork beautifully. If you have leftovers, they are excellent when diced and added to a split pea soup, a breakfast omelet, or even a hearty chef’s salad the next day.
Frequently Asked Questions
Do I need to wash a cured ham steak before cooking it?
No, you should never wash raw or cured meat. Washing meat can spread bacteria around your kitchen sink and countertops. Instead, use a paper towel to pat the steak dry. This removes excess surface moisture and ensures a better sear when the meat hits the pan.
Can I cook a ham steak in the microwave?
While you can cook a ham steak in the microwave for speed, it is generally not recommended if you care about texture. Microwaving often leads to uneven heating and can make the ham feel rubbery or tough. If you must use a microwave, cover the steak with a damp paper towel and heat it in 30-second intervals at medium power until warm.
How do I know when the ham steak is done if it is already pre-cooked?
Since the ham is pre-cooked, you are looking for an internal temperature of 140°F to ensure it is heated through safely. Visually, you are looking for a vibrant pink color in the center and golden-brown or charred edges on the outside.
Is it necessary to add salt when seasoning a ham steak?
In most cases, no. Cured ham is processed with a significant amount of salt as a preservative and flavoring agent. Adding more salt before tasting the meat can result in a dish that is unpleasantly salty. It is much better to season with black pepper, garlic powder, or sweet elements like honey and maple syrup.
How long can I store leftover cooked ham steak in the fridge?
Leftover ham steak can be stored in an airtight container in the refrigerator for 3 to 4 days. If you want to keep it longer, you can freeze it for up to 2 months. When reheating leftovers, do so gently in a pan with a splash of water or broth to keep the meat from drying out.