Ham is often celebrated as the centerpiece of a grand holiday feast, but the unsung hero of the kitchen is actually the humble ham piece. Whether you have leftover chunks from a spiral-spread or you’ve purchased a package of pre-cut ham steaks or cubes from the grocer, knowing how to cook ham pieces effectively can transform a simple protein into a culinary powerhouse. Because most ham sold in stores is already cured and fully cooked, your primary goal isn’t to “cook” it in the traditional sense, but rather to heat it through while enhancing its natural sweetness, saltiness, and texture.
Understanding Your Ham Pieces
Before you turn on the stove, it is vital to identify what kind of ham pieces you are working with. Not all ham is created equal, and the cut dictates the method.
Ham Steaks
These are thick slices usually cut from the center of the leg. They are lean, meaty, and perfect for searing. Because they have a large surface area, they are the ideal candidate for glazes and pan-frying.
Diced or Cubed Ham
These small, uniform pieces are the ultimate convenience food. They are best used as flavor enhancers in larger dishes like omelets, casseroles, or soups. Since they are small, they heat up incredibly fast and can dry out if overexposed to high heat for too long.
Leftover Irregular Chunks
If you’ve carved a whole ham and ended up with miscellaneous “bits and bobs,” these are often the most flavorful. They may contain a mix of fat, lean meat, and even some connective tissue. These pieces shine when slow-simmered or sautéed until the edges get crispy.
The Best Methods for Cooking Ham Pieces
There are several ways to bring these savory morsels to life. The method you choose should depend on whether you want a crispy exterior, a glazed finish, or a tender, integrated flavor.
Pan-Searing for Maximum Flavor
Pan-searing is arguably the best way to cook ham steaks or larger chunks. The Maillard reaction—the chemical process that browns the surface of meat—works wonders on ham’s sugar-cured exterior.
To do this, heat a heavy skillet over medium-high heat. Add a small amount of oil or butter, though ham often has enough fat to render on its own. Place the ham pieces in the pan in a single layer. Let them sizzle undisturbed for 3 to 4 minutes until a golden-brown crust forms. Flip and repeat. If you want a sweet finish, add a spoonful of honey or brown sugar to the pan in the last minute of cooking.
Oven Roasting and Glazing
If you have a large quantity of ham pieces, the oven is your best friend. Roasting allows you to heat the meat evenly while letting a glaze caramelize over the top.
Preheat your oven to 325°F. Place the ham pieces in a baking dish and cover them tightly with aluminum foil to prevent drying. Bake for about 10 to 15 minutes. If you are using a glaze, remove the foil for the last 5 minutes of cooking, brush the glaze on generously, and turn the heat up to 400°F or use the broiler setting to get that sticky, bubbly finish.
Air Frying for Quick Results
The air fryer is a game-changer for ham pieces. It provides a result similar to pan-frying but with significantly less effort and cleanup. Simply toss your ham cubes or slices into the basket and cook at 375°F for 5 to 8 minutes. Shake the basket halfway through to ensure even browning. This is particularly effective for making “ham croutons” to top salads or baked potatoes.
Elevating the Taste with Glazes and Seasonings
While ham is naturally salty and flavorful, it provides a fantastic canvas for additional seasonings. Since ham is cured, you rarely need to add extra salt, but you should focus on balance.
Sweet and Savory Profiles
The most classic pairing for ham is sugar. Brown sugar, maple syrup, honey, and even apricot preserves work beautifully. When these sugars meet the heat of the pan or oven, they create a lacquered coating that offsets the saltiness of the pork. For a bit of complexity, whisk in a teaspoon of Dijon mustard or a splash of apple cider vinegar to your sweet base.
Adding Heat and Spice
If you prefer a kick, ham pairs exceptionally well with black pepper, crushed red pepper flakes, or even a dash of hot sauce in the glaze. Smoked paprika can emphasize the “wood-fired” flavor of the meat, while ground cloves or cinnamon can provide a warm, autumnal vibe.
Creative Ways to Use Cooked Ham Pieces
Once you’ve mastered the basic heating techniques, the possibilities are endless. Ham pieces aren’t just a main course; they are a versatile ingredient.
Breakfast and Brunch
Dice your ham finely and fold it into a fluffy three-egg omelet with sharp cheddar cheese and chives. Alternatively, pan-fry ham steaks to serve alongside eggs Benedict, replacing the traditional Canadian bacon for a heartier texture.
Hearty Soups and Stews
Ham is the soul of a good Split Pea or Navy Bean soup. In these cases, you don’t need to sear the ham beforehand. Simply toss the pieces into the pot during the last 30 minutes of simmering. The salt from the ham will infuse the broth, creating a deep, savory profile that is hard to replicate with other meats.
Pasta and Casseroles
Throwing a handful of ham pieces into a creamy Fettuccine Alfredo or a carbonara adds a smoky dimension. For a classic comfort meal, mix ham pieces with cooked macaroni, a rich cheese sauce, and some steamed broccoli, then bake until bubbly.
Common Mistakes to Avoid
Even though it’s simple, there are a few pitfalls when cooking ham pieces.
The most common error is overcooking. Since the meat is already cooked, you are only trying to reach an internal temperature of 140°F. If you leave ham in the pan or oven too long, it becomes rubbery and excessively salty as the moisture evaporates.
Another mistake is crowding the pan. If you put too many ham pieces in a skillet at once, they will steam in their own juices rather than sear. This results in gray, unappealing meat rather than the crispy, caramelized edges that make ham pieces so delicious.
Storage and Food Safety
Cooked ham pieces can be stored in an airtight container in the refrigerator for 3 to 5 days. If you find you have more than you can eat, ham freezes exceptionally well. Wrap the pieces tightly in plastic wrap and then place them in a freezer bag. They will stay good for up to 2 months. When you’re ready to use them, you can often toss frozen diced ham directly into soups or hot pans without even thawing them first.
FAQs
How do I keep ham pieces from drying out when reheating?
To keep ham pieces moist, use a low and slow heating method or add a small amount of liquid. If using the oven, cover the dish with foil and add a tablespoon of water or apple juice to the bottom of the pan. If pan-frying, use a lid for the first few minutes to trap steam before removing it to crisp up the edges.
Can I cook ham pieces in a slow cooker?
Yes, the slow cooker is excellent for ham pieces, especially if you are making a sauce or a stew. However, if you are just heating the ham pieces alone, do not leave them in for more than 1 to 2 hours on low, or they may become mushy.
Should I wash ham pieces before cooking?
No, you should never wash raw or cured meat. Washing meat can spread bacteria around your kitchen sink and surfaces. Simply pat the ham pieces dry with a paper towel if they are excessively wet, which will also help them sear better in the pan.
What is the best oil for frying ham?
Since ham is often cooked at medium to medium-high heat, any neutral oil with a decent smoke point works well, such as vegetable or canola oil. However, butter adds a richness that complements the ham perfectly, though you should watch it carefully to ensure it doesn’t burn.
How do I know when the ham pieces are finished?
Since most ham is pre-cooked, you are looking for an internal temperature of 140°F for leftovers or 145°F for fresh ham. Visually, you are looking for the fat to become translucent and the edges to turn a vibrant pink or golden brown. If the ham is steaming hot all the way through, it is ready to serve.