Ham steaks are a convenient way to enjoy ham without committing to an oversized piece of meat. Perfect for a quick weeknight meal for two, they can be prepared in less than 10 minutes. Browning the ham deepens the flavor and creates a nicely caramelized crust. Brown ham steaks either in the broiler or on the stove top, then serve it with a simple glaze made with brown sugar, Dijon mustard, ketchup or jelly.
Preheat your broiler to high and arrange the rack about 3 inches below the heating element.
Pat the ham steak dry with paper towels.
Line a baking sheet with aluminum foil and place the ham steak on the sheet. If you're making more than one ham steak, arrange them so that they don't overlap.
Broil the ham, flipping once during cooking, until it is nicely browned on both sides, about 4 to 5 minutes per side for a 3/4-inch thick steak.
Heat 1 to 2 tablespoons of vegetable oil in a large nonstick or cast iron skillet over medium-high heat.
Pat the ham steak dry on both sides.
Fry the steak, flipping once during cooking, until it is warmed through and nicely browned on both sides, about 4 minutes per side for a 3/4-inch ham steak.
- "The Joy of Cooking"; Irma S. Rombauer, et al.
- Serious Eats: Broiled Ham Steaks
- Betty Crocker: Timetable for Broiling, Panbroiling and Panfrying Ham
- Brush some glaze on the ham steak before you place it in the oven or pan, or serve the glaze warm on the side for dipping.
- The U.S. Department of Agriculture recommends cooking ham to a minimum temperature of 145 degrees Fahrenheit to ensure safe consumption.
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