A cured ham steak is one of the most versatile, affordable, and delicious proteins you can keep in your refrigerator. Unlike a massive whole bone-in ham that requires hours of labor and a holiday crowd to finish, the ham steak is a manageable, single-cut portion that delivers that same smoky, salty, and sweet flavor profile in a fraction of the time. Whether you are looking for a protein-packed breakfast side, a quick weeknight dinner, or a savory addition to a salad, learning the best techniques for cooking ham steak will elevate your home cooking game.
Because most ham steaks sold in grocery stores are already “cured” and often “fully cooked,” the goal of cooking them isn’t necessarily to reach a safe internal temperature from a raw state, but rather to heat them through while developing a beautiful crust and enhancing the flavor with glazes or seasonings.
Understanding Your Cured Ham Steak
Before you turn on the stove, it is important to know exactly what you are working with. A ham steak is typically a slice from the center of a whole leg of pork that has been cured. The curing process involves salt, sugar, and often nitrates to preserve the meat and give it its characteristic pink color and savory depth.
Types of Ham Steaks
You will generally find two types of ham steaks in the meat aisle. The most common is the “boneless” variety, which is easy to slice and uniform in shape. The second is “bone-in,” which often contains a small round cross-section of the leg bone. Many home cooks prefer the bone-in version because the marrow adds a bit more richness to the meat during the heating process, though boneless is far more convenient for sandwiches or dicing.
Checking the Label
Always check if your ham is labeled “fully cooked” or “cook before eating.” Most cured ham steaks are fully cooked and only require reheating to 140°F to be delicious. If you happen to find a fresh, uncured ham steak, it must be cooked to an internal temperature of 145°F followed by a three-minute rest. This guide focuses on the cured, pre-cooked variety most common in supermarkets.
Pan-Searing: The Quickest and Best Method
The skillet is arguably the best tool for cooking a ham steak. It allows for direct contact with heat, which creates the “Maillard reaction”—that delicious browning on the surface that balances the saltiness of the cure.
Preparing the Skillet
To begin, choose a heavy-bottomed skillet, preferably cast iron or stainless steel. Place the pan over medium-high heat. You don’t need much oil since ham has a natural fat content, but adding a teaspoon of butter or a light spray of oil can help prevent sticking and add a golden sheen to the meat.
Achieving the Perfect Sear
Place the ham steak in the hot pan. You should hear an immediate sizzle. Cook it for about 3 to 4 minutes on the first side without moving it. Resisting the urge to flip it early ensures a deep, caramelized crust. Flip the steak and cook for another 3 to 4 minutes. If your steak is particularly thick, you may want to lower the heat to medium after the initial flip to ensure the center gets hot without burning the outside.
Oven-Baking for Large Batches
If you are cooking for a family and don’t want to stand over the stove, the oven is an excellent alternative. Baking is also the best method if you want to apply a thick glaze that needs time to set without burning.
Setting the Temperature
Preheat your oven to 350°F. Line a baking sheet with aluminum foil or parchment paper for easy cleanup. If you want to keep the ham particularly juicy, you can place the steak in a shallow baking dish and add two tablespoons of water, pineapple juice, or apple cider to the bottom.
Timing the Bake
Cover the dish tightly with foil to trap the moisture. Bake for about 15 to 20 minutes. If you are using a glaze, remove the foil during the last 5 to 7 minutes of cooking, brush the glaze on generously, and turn the oven up to 400°F or use the broiler setting to caramelize the sugars.
The Art of the Glaze
While a plain ham steak is tasty, a glaze transforms it into a gourmet meal. The saltiness of the cured pork begs for a sweet or acidic counterpoint.
Classic Brown Sugar and Mustard
This is the gold standard for ham. Mix two tablespoons of brown sugar with one teaspoon of Dijon mustard and a splash of cider vinegar. Apply this to the steak during the final minutes of pan-searing or baking. The sugar will melt into a sticky, savory syrup that clings to the meat.
Pineapple and Honey
For a tropical twist, use honey mixed with a little pineapple juice. You can even place whole pineapple rings directly in the pan with the ham. The enzymes in the pineapple help tenderize the meat slightly, while the charred fruit provides a bright, acidic contrast to the heavy protein.
Maple and Black Pepper
If you are serving ham steak for breakfast alongside eggs and pancakes, a maple glaze is the way to go. Use real maple syrup and a generous amount of cracked black pepper. The pepper cuts through the sweetness and complements the smoky notes of the cure.
Common Mistakes to Avoid
Even though ham steak is simple, a few common errors can result in a rubbery or overly salty experience.
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Overcooking
Because cured ham is already “cooked,” you are essentially just searing it. Leaving it in the pan for too long will draw out all the moisture, leaving the meat tough and leathery. Aim for a hot center and a browned exterior, nothing more.
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Forgetting to Score the Fat
Many ham steaks have a thin layer of fat or rind around the edge. As fat heats up, it shrinks faster than the meat, which can cause the ham steak to curl up in the pan like a bowl. To prevent this, take a sharp knife and make small snips or “scores” every inch or two along the fatty edge. This allows the steak to stay flat and make full contact with the cooking surface.
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Adding Too Much Salt
Remember that the curing process involves a high amount of salt. You almost never need to add salt to a ham steak. Instead, focus on seasoning with black pepper, garlic powder, onion powder, or smoked paprika. If you find the ham is too salty for your taste, you can soak the raw steak in cold water for 30 minutes before cooking to leach out some of the excess sodium.
Serving Suggestions and Side Dishes
A cured ham steak is a versatile centerpiece that fits into any meal of the day.
Breakfast Pairing
Serve a pan-seared ham steak with over-easy eggs and hash browns. The runny yolk of the egg acts as a natural sauce for the salty ham.
Dinner Pairing
For a classic “meat and potatoes” dinner, pair your ham with mashed potatoes and steamed green beans. The creaminess of the potatoes balances the intensity of the cured meat. Alternatively, a sharp, vinegar-based coleslaw provides a refreshing crunch that cleanses the palate between bites of rich ham.
Frequently Asked Questions
Do I need to wash the ham steak before cooking?
No, you should not wash ham steaks or any poultry or meat. Washing meat can spread bacteria around your sink and kitchen surfaces. If the ham steak feels overly slimy or has excess brine, simply pat it dry with a paper towel before placing it in the pan. This will also help you get a better sear.
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 the outside becoming overcooked and dry before the inside is warmed through. For the best results, thaw the ham steak in the refrigerator overnight. If you are in a rush, you can thaw it in its airtight packaging in a bowl of cold water for about 30 minutes.
How long does leftover cooked ham steak last in the fridge?
Once cooked, your ham steak will stay fresh in an airtight container in the refrigerator for 3 to 4 days. It is excellent when diced up the next day and added to omelets, split pea soup, or a chef’s salad.
Is ham steak healthy?
Ham steak is a high-quality source of protein and contains essential vitamins like B6 and B12. However, because it is a cured meat, it is often high in sodium and nitrates. If you are watching your salt intake, look for “low-sodium” versions or rinse the steak briefly before cooking.
Can I grill a ham steak?
Absolutely. Grilling is a fantastic way to add a smoky charred flavor to the meat. Heat your grill to medium-high (about 400°F) and grill for 3 to 5 minutes per side. Since ham steaks are thin, they cook very quickly on a grill, so keep a close eye on them to prevent burning.