Ham steaks are the unsung heroes of the meat aisle. They are affordable, pre-cured, and incredibly versatile, making them a fantastic option for busy weeknights or lazy weekend breakfasts. Unlike a massive whole bone-in ham that requires hours of roasting, a ham steak provides that same salty-sweet satisfaction in a fraction of the time. Because they come pre-cooked, your goal isn’t to “”cook”” them in the traditional sense, but rather to heat them through while adding color, texture, and flavor.
Choosing the Right Ham Steak
Before you fire up the stove, it is important to know what you are buying. Most ham steaks found in the grocery store are sliced from the center of a whole ham. You will typically find three varieties:
- Bone-In Ham Steaks These are generally considered the most flavorful. The small circular bone in the center helps keep the meat moist during the searing process.
- Boneless Ham Steaks These are easier to eat and cut, making them ideal for dicing into omelets or serving to children.
- Smoked vs. Unsmoked Most ham steaks are hickory or applewood smoked. This provides a deep, savory base flavor that pairs beautifully with sweet glazes.
Preparing Your Ham Steak for Success
While you can take a ham steak straight from the package to the pan, a few small preparation steps will elevate the final result.
- First, pat the ham steak dry with paper towels. Excess moisture on the surface of the meat will cause it to steam rather than sear. If you want those beautiful caramelized brown edges, a dry surface is non-negotiable.
- Second, consider the “score.” If your ham steak has a thick layer of fat or rind around the edge, use a sharp knife to make small snips or shallow cuts every inch or so. This prevents the steak from curling up as the fat shrinks during the heating process, ensuring the meat stays flat and makes full contact with the cooking surface.
Pan-Searing: The Best Method for Texture
Pan-searing is arguably the most popular way to prepare a ham steak because it creates a delicious crust.
To start, place a large skillet over medium-high heat. Add a small amount of fat; butter provides excellent flavor, while oil has a higher smoke point. For the best of both worlds, use a combination of both.
Once the butter is foaming, lay the ham steak in the pan. Let it cook undisturbed for about 3 to 4 minutes. You are looking for a deep golden-brown color. Flip the steak and cook for another 3 to 4 minutes on the other side. Since the ham is already cured and cooked, you only need to reach an internal temperature of 140 degrees Fahrenheit to ensure it is hot throughout.
Oven-Baking for Hands-Off Cooking
If you are cooking multiple ham steaks at once or want to avoid the stovetop splatter, the oven is an excellent choice. This method is also ideal if you want to apply a thick glaze that needs time to set without burning.
Preheat your oven to 370 degrees Fahrenheit. Place the ham steaks in a single layer in a shallow baking dish or on a rimmed baking sheet lined with foil for easy cleanup. If you aren’t using a glaze, add a tablespoon of water or pineapple juice to the bottom of the dish and cover it with foil to keep the meat from drying out.
Bake for about 15 to 20 minutes. If you are using a glaze, remove the foil for the last 5 minutes of cooking and turn the oven to the broil setting. Watch it closely; the sugars in the glaze will caramelize and bubble quickly.
Grilling for a Smoky Summer Flavor
Grilling a ham steak adds a charred, smoky dimension that you simply can’t get indoors. It is an excellent option for outdoor gatherings and takes very little time.
Clean and lightly oil your grill grates, then preheat the grill to medium-high heat, roughly 400 degrees Fahrenheit. Place the ham steak directly over the heat. Because of the sugar content often found in cured hams, it will brown quickly.
Grill for about 3 minutes per side. If you are brushing on a barbecue sauce or a honey glaze, do so only during the last minute of grilling. Applying sugar-based sauces too early can lead to a burnt exterior before the center of the ham is hot.
Master the Art of the Glaze
A ham steak is good on its own, but a glaze makes it extraordinary. The saltiness of the pork begs for a sweet and acidic contrast. Here are three classic flavor profiles to try:
- Brown Sugar and Dijon Mix 3 tablespoons of brown sugar with 1 tablespoon of Dijon mustard and a splash of cider vinegar. This creates a tangy, sticky coating that is a classic for a reason.
- Honey and Pineapple Whisk together 2 tablespoons of honey, a teaspoon of soy sauce, and 2 tablespoons of pineapple juice. For an extra retro touch, sear a few pineapple rings in the pan alongside the ham and serve them right on top.
- Maple and Bourbon Combine 3 tablespoons of real maple syrup with a teaspoon of bourbon and a pinch of black pepper. The woodsy notes of the maple and the warmth of the bourbon complement the smoky nature of the ham perfectly.
Side Dish Pairings
The versatility of ham means it pairs well with a wide variety of sides. For a traditional breakfast, serve your ham steak alongside over-easy eggs and buttery grits or hash browns. The runny yolk acts as a natural sauce for the meat.
For dinner, consider pairing the ham with something creamy to balance the salt. Mashed potatoes, mac and cheese, or a cheesy broccoli gratin are all excellent choices. If you want something lighter, a crisp green salad with a vinaigrette or roasted asparagus provides a fresh contrast to the rich meat.
Storing and Using Leftovers
If you happen to have leftover ham steak, it stores beautifully. Wrap it tightly in plastic wrap or place it in an airtight container and keep it in the refrigerator for up to 4 days.
Leftover ham steak is incredibly useful for meal prep. You can dice it up and toss it into a split pea soup, stir it into a carbonara pasta, or fold it into a morning frittata. It also makes for an excellent sandwich filling when paired with Swiss cheese and a bit of honey mustard on a toasted bun.
Common Mistakes to Avoid
The most common mistake is overcooking. Remember, the ham is already cooked. You are simply reheating it. If you leave it in the pan or oven too long, the proteins will tighten, resulting in a rubbery, tough texture. Aim for “hot and browned,” not “well-done.”
Another mistake is over-salting. Ham is naturally high in sodium due to the curing process. You rarely, if ever, need to add salt to a ham steak. Instead, focus on seasoning with black pepper, garlic powder, or sweet elements to balance the flavor profile.
Frequently Asked Questions
Do I need to wash the ham steak before cooking it?
No, you should never wash raw or cured meats in the sink. Washing meat can spread bacteria around your kitchen surfaces. Instead, simply pat the ham steak dry with a paper towel to remove excess brine or moisture, which helps the meat sear properly.
How do I know when the ham steak is finished?
Since ham steaks are sold pre-cooked, you are looking for an internal temperature of 140 degrees Fahrenheit. Visually, the steak is ready when it is heated through and has achieved a golden-brown caramelization on both sides.
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 becoming tough and overcooked before the center is warm. For the best results, thaw the ham steak in the refrigerator overnight before cooking.
Is the bone in a ham steak edible or useful?
The bone itself is not edible, but you should not throw it away. Even a small ham steak bone is packed with flavor. You can save it in the freezer and drop it into a pot of beans, greens, or soup later on to add a deep, smoky essence to the broth.
Why did my ham steak turn out tough?
Toughness is usually a result of overcooking or cooking at a temperature that is too high for too long. Because ham is lean, it dries out quickly. High heat is great for a quick sear, but you must remove the meat as soon as it reaches the desired temperature to maintain its juiciness.