Ham steaks are the unsung heroes of the meat aisle. They offer all the salty, smoky goodness of a whole bone-in ham without the commitment of a ten-pound roast or the grueling hours of waiting. Whether you are prepping a quick Tuesday night dinner or hosting a sophisticated brunch, knowing exactly how long to cook a ham steak in the oven is the difference between a juicy, caramelized masterpiece and a dry, rubbery disappointment.
While ham steaks are generally sold pre-cooked or cured, the “cooking” process is really about reheating and glazing. This article dives deep into the timings, temperatures, and techniques required to master this versatile cut of meat.
Understanding the Ham Steak Basics
Before we set the timer, it is important to understand what you are working with. A ham steak is typically a cross-section slice from the leg of a pig. Because most ham steaks found in grocery stores are already hickory-smoked or sugar-cured, they are technically safe to eat right out of the package. However, eating cold ham is rarely the goal.
The objective of oven-roasting is to render the small amount of fat around the edges, infuse the meat with a sweet or savory glaze, and bring the internal temperature to a point where the proteins are tender and warm.
Pre-Cooked vs. Raw Ham Steaks
The vast majority of ham steaks are “ready to eat,” but you may occasionally find “fresh” ham steaks that have not been cured or smoked.
- Pre-Cooked/Cured: These only need to reach an internal temperature of 140 degrees Fahrenheit. The oven time is focused on heating through.
- Fresh/Raw: These must be cooked to an internal temperature of 145 degrees Fahrenheit followed by a three-minute rest. These will require slightly longer in the oven to ensure food safety.
Choosing the Right Oven Temperature
The temperature of your oven dictates the texture of the final product. While you can cook ham at various heats, 350 degrees Fahrenheit is widely considered the “sweet spot.”
- At 325 degrees Fahrenheit, the ham heats slowly, which is great for thicker steaks (over an inch thick) as it prevents the outside from drying out before the center is hot.
- At 350 degrees Fahrenheit, you get a beautiful balance. The heat is high enough to bubble a brown sugar or maple glaze, creating those sought-after caramelized edges, but gentle enough to keep the meat fibers from tightening up and becoming tough.
- At 400 degrees Fahrenheit, you are essentially “flash roasting.” This is best for very thin steaks or when you are in a massive hurry, though you must watch the sugar content in your glaze closely to prevent burning.
How Long to Cook a Ham Steak in the Oven
The duration depends heavily on the thickness of the steak and whether you choose to wrap it in foil or leave it uncovered.
Standard Half-Inch Steaks
For a standard ham steak that is approximately half an inch thick, expect a total cook time of 15 to 20 minutes at 350 degrees Fahrenheit.
To achieve the best results, place the steak in a shallow baking dish. If you are not using a heavy glaze, you might want to add two tablespoons of water, pineapple juice, or apple cider to the bottom of the pan and cover it with foil for the first 10 minutes. This creates a steam environment that keeps the meat incredibly moist. Remove the foil for the final 5 to 10 minutes to allow the surface to brown.
Thick-Cut Steaks
If you have a “country style” or thick-cut steak that measures an inch or more, you will need to increase the time. These steaks usually require 25 to 30 minutes at 350 degrees Fahrenheit.
For these thicker cuts, flipping the steak halfway through the cooking process is highly recommended. This ensures that the heat penetrates evenly from both sides and that any glaze you apply coats both surfaces thoroughly.
The Broiler Method
If you prefer a charred, crispy texture similar to grilled meat, you can use the broiler setting. In this case, “how long to cook” changes drastically. Place the ham steak on a broiler pan about 4 inches from the heat source. Broil for 3 to 5 minutes per side. Keep a very close eye on it; the high sugar content in ham can go from caramelized to burnt in seconds.
Enhancing the Flavor with Glazes
A ham steak is a blank canvas for flavors. Since the meat is naturally salty, it pairs exceptionally well with sweet and acidic components.
The Classic Brown Sugar Glaze
Mix half a cup of brown sugar with a teaspoon of Dijon mustard and a splash of apple cider vinegar. Rub this over the steak before it goes into the oven. As the ham heats, the sugar melts into a thick syrup that clings to the meat.
The Tropical Approach
Pineapple is a classic companion for ham for a reason. The enzyme bromelain in pineapple helps tenderize the meat, while the natural sugars provide a bright sweetness. Lay pineapple rings directly on top of the steak and secure them with toothpicks. Pour a little of the pineapple juice into the pan to keep things succulent.
Honey and Garlic
For a more savory profile, whisk together honey, minced garlic, and a dash of soy sauce. This creates a “ham steak stir-fry” vibe that pairs perfectly with roasted vegetables or rice.
Tips for Success
To ensure your ham steak comes out perfectly every time, keep these professional tips in mind:
- Avoid overcooking. Because the meat is already cured, every minute past the “done” point is simply drawing moisture out. If you see the edges starting to curl upward significantly, the ham is likely finished.
- Let it rest. Even a thin ham steak benefits from a three to five-minute rest after leaving the oven. This allows the juices to redistribute so they don’t all run out the moment you slice into it.
- Use the right pan. A glass baking dish or a rimmed sheet pan lined with parchment paper works best. The parchment paper is especially helpful if you are using a sugary glaze, as it makes cleanup significantly easier.
- Check the internal temperature. If you want to be precise, use a meat thermometer. For a pre-cooked ham steak, aim for 140 degrees Fahrenheit.
Serving Suggestions
Once you have mastered the timing, the next step is building a meal around your perfectly cooked ham steak.
- For breakfast, serve it alongside over-easy eggs and grits. The runny yolk acts as a secondary sauce for the ham.
- For dinner, ham steak pairs beautifully with mashed potatoes, roasted asparagus, or a sharp, vinegary coleslaw that cuts through the richness of the pork. Leftovers also make excellent additions to split pea soup, omelets, or diced up in a chef’s salad.
Frequently Asked Questions
- Do I need to flip the ham steak while it is in the oven?
While it is not strictly necessary for thin steaks, flipping a ham steak halfway through the cooking time helps ensure even heating and allows the glaze to caramelize on both sides. For steaks thicker than three-quarters of an inch, flipping is highly recommended to prevent one side from becoming tougher than the other.
- Should I cover the ham steak with foil during baking?
If you prefer a very tender, moist ham, covering the pan with aluminum foil is a great technique. It traps the steam inside the dish. However, if you enjoy a slightly crispy exterior or a thickened glaze, you should leave it uncovered or remove the foil for the last 10 minutes of the baking process.
- Can I cook a frozen ham steak in the oven?
It is always best to thaw your ham steak in the refrigerator overnight before cooking. If you must cook from frozen, you will need to increase the cooking time by approximately 50 percent (usually 30 to 35 minutes total) and keep the oven temperature at 325 degrees Fahrenheit to ensure the outside doesn’t burn while the center remains icy.
- Why did my ham steak come out tough and dry?
The most common culprit for dry ham is overcooking. Since ham steaks are thin and usually pre-cooked, they lose moisture rapidly once they exceed 145 degrees Fahrenheit. Another reason could be cooking at too high a temperature without enough moisture (like a glaze or a splash of juice) in the pan.
- How do I know if the ham steak is fully heated through without a thermometer?
If you don’t have a meat thermometer, you can check for doneness by inserting a metal skewer or a small knife into the thickest part of the steak for five seconds. Remove it and carefully touch the tip to your wrist; it should feel very hot. Additionally, the fat around the edges should appear translucent and slightly rendered.