Ham steaks are the unsung heroes of the meat aisle. Often overlooked in favor of massive holiday hams or delicate prosciutto, these pre-cut, thick slices of cured pork offer a level of convenience and versatility that few other proteins can match. Whether you are looking for a protein-packed breakfast, a quick weeknight dinner, or a smoky addition to a salad, learning how to prepare ham steaks will change your kitchen game forever.
What Exactly is a Ham Steak?
Before diving into the cooking methods, it is important to understand what you are working with. A ham steak is typically a slice cut from a whole, bone-in or boneless ham. Because most ham sold in grocery stores is already cured and smoked, the “cooking” process is actually more of a reheating and searing process. This is great news for busy cooks because it means you don’t have to worry about raw meat safety in the same way you would with a chicken breast or a pork chop. You are essentially aiming to develop flavor through caramelization and ensuring the meat is heated through to a pleasant temperature.
Essential Prep Steps Before You Heat the Pan
While ham steaks are nearly “plug-and-play,” a little bit of preparation goes a long way in ensuring the best texture and flavor.
Scoring the Fat
Most ham steaks come with a thin layer of fat or rind around the edge. As ham heats up, this fat can shrink faster than the meat, causing the steak to curl up in the pan. To prevent this, take a sharp knife and make small shallow cuts (about an inch apart) around the edges of the steak. This allows the meat to stay flat, ensuring even contact with the heat source.
Patting Dry
If your ham steak comes in a vacuum-sealed package, it will likely be sitting in some liquid or brine. For a truly great sear, you want the surface of the meat to be dry. Use a paper towel to pat both sides of the steak. A dry surface allows the sugars in the ham to caramelize immediately rather than steaming in the excess moisture.
Seasoning Wisely
Remember that ham is naturally salty due to the curing process. You rarely, if ever, need to add salt to a ham steak. Instead, focus on black pepper, garlic powder, onion powder, or smoked paprika. If you want to lean into the sweetness, a light dusting of brown sugar or a brush of maple syrup works wonders.
The Best Methods for Cooking Ham Steaks
There isn’t just one way to prepare these versatile cuts. Depending on the equipment you have and the time available, you can choose from several reliable methods.
Pan-Searing: The Gold Standard
This is the most common method because it creates a beautiful crust and takes less than 10 minutes.
- Place a large skillet (cast iron is best for heat retention) over medium-high heat. Add a small amount of butter or oil.
- Once the butter is foaming, lay the ham steak in the pan. Let it cook undisturbed for about 3 to 4 minutes until you see a deep golden-brown color.
- Flip the steak and cook for another 3 minutes. For extra flavor, you can add a splash of pineapple juice or apple cider to the pan in the last minute of cooking to create a quick glaze.
Oven Baking: Great for Crowds
If you are cooking several ham steaks at once, the oven is your best friend.
- Preheat your oven to 375°F. Place the steaks on a rimmed baking sheet lined with foil or parchment paper for easy cleanup.
- If you want to keep the meat extra juicy, you can cover the tray with another piece of foil, or leave it uncovered if you prefer a slightly firmer texture.
- Bake for about 15 to 20 minutes. About halfway through, you can brush on a glaze made of honey and Dijon mustard to elevate the dish.
Grilling: For a Smoky Finish
Ham steaks are fantastic on the grill, especially during summer cookouts. The high heat of the grill interacts with the sugars in the ham to create distinct char marks and a smoky depth.
- Preheat your grill to medium-high heat. Lightly oil the grates to prevent sticking.
- Grill the ham steak for about 3 to 5 minutes per side. Because ham is lean, be careful not to overcook it, or it may become tough.
- A glaze applied in the final 2 minutes of grilling will caramelize beautifully over the open flame.
Air Frying: The Modern Shortcut
If you want a hands-off approach that still yields a bit of a “crunch,” the air fryer is an excellent tool.
- Set your air fryer to 400°F. Lightly spray the ham steak with a bit of cooking oil.
- Place it in the basket and cook for 5 to 7 minutes, flipping halfway through.
- This method is particularly good if you are cooking for just one or two people and don’t want to heat up the whole kitchen.
Flavor Profiles and Glaze Ideas
Ham has a natural affinity for both sweet and acidic flavors. Here are three classic ways to flavor your ham steak:
- The Hawaiian Classic: Top your ham steak with pineapple rings and a maraschino cherry. Use the juice from the canned pineapple as a deglazing liquid in your pan. The acidity of the pineapple cuts through the saltiness of the pork perfectly.
- Honey-Mustard Glaze: Mix 2 tablespoons of honey with 1 tablespoon of grainy Dijon mustard and a pinch of black pepper. Brush this over the ham during the last few minutes of cooking. The mustard provides a sharp contrast that balances the rich meat.
- Maple-Bourbon Sophistication: For a more grown-up flavor, whisk together maple syrup and a splash of bourbon. This creates a deep, complex sweetness that pairs incredibly well with the smoky notes of the ham.
Serving Suggestions
Ham steaks are incredibly flexible when it comes to side dishes.
For breakfast, serve your ham steak alongside over-easy eggs and hash browns. The runny yolk acts as a natural sauce for the meat. For dinner, consider classic pairings like mashed potatoes, steamed green beans, or a crisp coleslaw. If you have leftovers, ham steaks are excellent when diced and added to omelets, split pea soup, or even a carbonara-style pasta.
Storing and Reheating
If you have leftover cooked ham steak, store it in an airtight container in the refrigerator for up to 3 to 4 days. When reheating, it is best to use a pan over medium-low heat with a teaspoon of water or butter to keep it from drying out. Avoid over-microwaving, as this can turn the ham rubbery.
Frequently Asked Questions
Do I need to cook ham steaks to a specific internal temperature?
Since most store-bought ham steaks are pre-cooked and cured, you are primarily heating them for taste and texture. However, the USDA recommends heating precooked ham to an internal temperature of 140°F to ensure it is hot throughout. If you happen to purchase a “fresh” or “unprocessed” ham steak that is raw, it must be cooked to an internal temperature of 145°F.
Can I cook a ham steak from frozen?
Yes, you can cook a ham steak from frozen, but for the best results, it is better to thaw it first. Cooking from frozen often results in the outside becoming overcooked and dry before the center is properly warmed. If you must cook from frozen, use the oven or a lower heat on the stovetop and extend the cooking time by about 50 percent.
Why is my ham steak so salty?
Ham is cured with salt as a preservative and flavor enhancer. If you find the brand you bought is too salty, you can soak the steak in cold water or milk for about 30 minutes before cooking. This will draw out some of the excess sodium. Be sure to pat it very dry after soaking before you attempt to sear it.
What is the difference between a ham steak and a gammon steak?
In the United States, “ham steak” refers to meat that is already cured and often smoked. In the United Kingdom and Ireland, you will often see “gammon steaks.” Gammon is cured like ham but is sold raw and must be cooked thoroughly before eating. If you are using a recipe for ham steak but have a gammon steak, you will need to cook it longer to reach safety standards.
Is the bone in a ham steak edible or useful?
The bone in the center of some ham steaks is not edible, but it is very flavorful. If your ham steak has a small round bone in the middle, leave it in while cooking to help the meat stay juicy. After eating the meat, save that bone! It is perfect for tossing into a pot of beans, greens, or soup to add a rich, smoky umami flavor.