How to Cook a Perfect Ham Steak on the Stovetop

There’s something about a perfectly cooked ham steak that just hits the spot. That salty, smoky flavour, the juicy tenderness, the satisfying sizzle as it cooks – it’s a real comfort food classic. But let’s be honest, getting a ham steak just right can be a bit of a culinary challenge. Too long on the stovetop, and you’re left with a dry, tough piece of meat. Undercooked? Well, that’s just not a good idea.

Over the years, I’ve experimented with various methods and techniques, and I’ve certainly had my share of ham steak disasters. I’ve had steaks that were so dry they resembled sandpaper, and others that were so undercooked I could barely chew them. But, as with most things in life, practice makes perfect. I’ve learned a few tricks along the way that have helped me finally master the art of cooking the perfect ham steak on the stovetop.

So, grab your favourite pan and get ready to join me on this culinary adventure. Here’s my tried and true method for cooking a ham steak that will leave you wanting more.

(Part 1) Choosing the Right Ham Steak

What to Look For

The first step to a delicious ham steak is choosing the right one. I always recommend opting for a bone-in ham steak for an extra layer of flavour. The bone adds a depth of flavour that’s just impossible to replicate with a boneless steak. But if you’re looking for something a bit quicker, a boneless ham steak will do just fine.

When choosing your steak, whether bone-in or boneless, look for one that has a good amount of marbling. This is the white fat that runs throughout the meat. It’s what adds that beautiful, juicy tenderness and that rich, smoky flavour.

My Personal Favourite: Bone-in Ham Steak

Now, I’m a bit of a traditionalist when it comes to ham steaks. I absolutely love the rich flavour that comes from a bone-in steak. It’s that perfect blend of salty, smoky, and juicy that just can’t be replicated with a boneless steak. Plus, there’s something incredibly satisfying about carving that bone off after it’s cooked, revealing the juicy, succulent meat underneath. It’s a real showstopper, and it always makes my guests feel like they’re getting a proper, old-fashioned meal.

The Importance of Thickness

Another important factor to consider is the thickness of the ham steak. A thicker steak will take longer to cook, but it will also be more forgiving if you’re not quite sure how long to cook it. On the other hand, a thinner steak will cook quicker but requires a bit more attention to prevent it from becoming dry. I generally prefer a ham steak that’s about 1 inch thick, but you can adjust this based on your preference.

Think of it like this: a thicker steak is like a slow-burning log in a fireplace – it takes a while to get going, but it provides a long, steady warmth. A thinner steak is like a handful of kindling – it bursts into flames quickly, but it burns out fast.

(Part 2) Getting Ready to Cook: Preparing the Ham Steak

Bringing It Back to Room Temperature

One of the most common mistakes people make when cooking a ham steak is putting it straight from the fridge into the pan. This can lead to uneven cooking and a tougher steak. The cold meat doesn't heat up evenly, and the outside might get burnt before the inside is cooked through.

Instead, give your ham steak a good 30 minutes to sit on the counter at room temperature. This will allow the meat to relax and cook more evenly. Plus, you’ll be able to appreciate the lovely aroma of the ham as it warms up.

Pat It Dry!

After your steak has come to room temperature, pat it dry with paper towels. This is a crucial step that often gets overlooked, but it really does make a difference. A dry steak will cook more evenly and develop a lovely, crispy sear. The moisture on the surface of the meat would steam instead of sear, resulting in a less appealing, less crispy crust.

Seasoning Secrets

Now, it’s time to get creative with your seasonings. A simple sprinkle of salt and pepper is always a good starting point, but I like to add a bit of brown sugar for a touch of sweetness, and some smoked paprika for a smoky depth of flavour. I also enjoy adding a bit of garlic powder, onion powder, or even a pinch of cayenne pepper for a bit of a kick. The possibilities are endless, so feel free to experiment and find a seasoning combination that suits your taste buds.

Here's a little trick I learned from my grandma: if you're using brown sugar, don't just sprinkle it on top. Rub it into the ham steak, really getting it into those nooks and crannies. It’ll create a beautiful, caramelized crust as it cooks.

The Power of the Pan: Choosing the Right One

I always reach for my trusty cast iron skillet when I’m cooking a ham steak. Cast iron is excellent at distributing heat evenly, and it creates a beautiful, crispy crust on the meat. The pan's ability to hold heat is key to getting a good sear.

But if you don’t have a cast iron skillet, a heavy-bottomed stainless steel pan will also do the trick. Just make sure that your pan is big enough to accommodate your ham steak without overcrowding it. Overcrowding the pan will prevent the steaks from getting a nice sear and will make them steam instead of cook.

(Part 3) Time to Cook: Getting that perfect sear

Searing the Perfection: Medium-High Heat is the Key

With your pan ready, place it over medium-high heat. Let the pan heat up for a few minutes before adding the ham steak. This will ensure that the pan is hot enough to achieve that perfect sear, giving your steak a lovely crust.

You can test if the pan is hot enough by flicking a few drops of water onto the surface. If they sizzle and evaporate immediately, your pan is ready.

Listen to the Sizzle!

When the pan is hot, add your ham steak to the pan and let it sizzle away! You’ll know it’s ready when you hear that beautiful sizzle and see a nice golden-brown crust forming on the bottom of the steak.

Don’t Disturb the Peace: Resist the Urge to Flip

Now, here’s where patience comes in. Resist the urge to flip your ham steak too early. Let it cook undisturbed for about 3-4 minutes, allowing it to develop a nice crust on the first side. You’ll know it’s ready to flip when the bottom side has a good sear and releases easily from the pan.

Flipping too early will prevent the steak from developing a proper sear. Imagine it like a pancake: you wouldn't flip it too soon, or it would fall apart. The same principle applies to a ham steak.

(Part 4) Turning for a Golden Crust on Both Sides

Time for a Flip!

Once the first side is perfectly seared, it’s time to flip your ham steak. Use a spatula to carefully flip the steak over and make sure to get it nice and flat in the pan. It’s a bit of a delicate operation, so take your time and don’t rush it.

Searing the Other Side

Now, let the second side of your ham steak cook for another 3-4 minutes, or until it’s golden brown and crispy. This will ensure that your ham steak is cooked evenly on both sides.

The Beauty of Patience: slow cooking for Juiciness

After you’ve seared both sides of your ham steak, it’s time to reduce the heat to low and let it cook for a few more minutes. This will allow the internal temperature to rise and cook the ham steak through, while also keeping it nice and juicy.

Think of it like slow-cooking a roast – a gentle heat will allow the juices to distribute evenly throughout the meat, making it incredibly tender and juicy.

(Part 5) Checking for Doneness: Using a Thermometer

The Importance of Temperature

The best way to ensure that your ham steak is cooked through is to use a meat thermometer. Insert the thermometer into the thickest part of the ham steak, avoiding the bone, and check the temperature. The internal temperature should reach 145 degrees Fahrenheit (63 degrees Celsius).

This is especially important with ham steak, as undercooked ham can be a breeding ground for harmful bacteria.

The Risks of Undercooked Ham

It’s important to cook ham steak to the correct temperature to avoid foodborne illness. Undercooked ham can contain harmful bacteria that can make you sick.

The symptoms of food poisoning can range from mild to severe, and can include nausea, vomiting, diarrhoea, abdominal cramps, and fever. In severe cases, food poisoning can even be fatal.

Overcooked Ham: The Dangers of Dryness

On the other hand, overcooking a ham steak will result in a dry, tough, and unappetizing piece of meat. The key is to cook it just long enough to reach the safe internal temperature while still maintaining its juiciness and tenderness.

If you’re unsure about the doneness of your ham steak, it's always better to err on the side of caution and cook it a little longer. You can always slice into the steak to check the colour. If the centre is still pink, it needs a bit more time.

(Part 6) Resting for Juiciness

A Little Rest is Essential

Once your ham steak reaches the desired internal temperature, take it off the heat and let it rest for a few minutes before slicing and serving. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.

Imagine it like squeezing a sponge – the juices get trapped in the centre, making the meat less tender. But when you let the steak rest, the juices have time to redistribute, making the whole steak juicy and delicious.

(Part 7) Serving Up Your Ham steak masterpiece

Simple Sides for a Delicious Meal

There are endless possibilities when it comes to serving a ham steak. It pairs beautifully with a variety of sides, from mashed potatoes and roasted vegetables to a simple salad or a bed of rice. I like to keep it simple and serve my ham steak with a side of steamed green beans and a dollop of Dijon mustard.

But if you’re feeling fancy, you can also serve it with a side of grilled pineapple or a creamy mushroom sauce. The possibilities are endless!

The Art of Carving

If you’ve chosen a bone-in ham steak, you’ll need to carve it before serving. Use a sharp knife to carefully slice the meat away from the bone. Be careful not to cut yourself!

For a bone-in ham steak, you’ll want to carve it against the grain, which is the direction of the muscle fibres. This will make the meat easier to cut and chew.

The Perfect Bite

Once your ham steak is carved, it’s time to enjoy! Take a bite and savor that delicious combination of smoky, salty, and juicy flavors. It’s a taste of pure comfort food heaven.

And don't forget to enjoy the crackling, crispy crust. It's the perfect complement to the juicy, tender meat inside.

(Part 8) Tips and Tricks for a Perfect Ham Steak

1. Marinate for Added Flavor

If you have time, marinate your ham steak for a few hours before cooking it. This will add extra flavor and moisture to the meat. I like to use a simple marinade of olive oil, lemon juice, garlic, and herbs.

You can also use a marinade that's specifically designed for ham, or even experiment with different flavour combinations. Get creative and find what you like best!

2. Don’t Overcrowd the Pan

If you’re cooking multiple ham steaks, make sure to cook them in batches. Overcrowding the pan will prevent the steaks from getting a nice sear and will make them steam instead of cook.

Think of it like baking cookies – if you overcrowd the baking sheet, the cookies will spread and won’t cook evenly. The same principle applies to ham steaks.

3. Glaze for Extra Sweetness

For a bit of extra sweetness, you can glaze your ham steak with a mixture of brown sugar, honey, and mustard. Brush the glaze over the steak during the last few minutes of cooking.

A glaze will not only add a touch of sweetness, but it will also help to create a beautiful, glossy finish on the steak.

4. Leftovers for a Delicious Lunch

If you have any leftovers, they make for a delicious lunch the next day. You can reheat the ham steak in the oven, microwave, or pan-fry.

I like to reheat my ham steak in the oven. It keeps the meat moist and prevents it from drying out.

5. Don't Be Afraid to Experiment

Cooking is all about experimentation. Don't be afraid to try different seasonings, marinades, and cooking techniques. You might just discover a new favourite way to cook a ham steak!

(Part 9) FAQs: Frequently Asked Questions about Ham Steak

Here are some common questions that people have about cooking ham steak:

1. What is the best way to reheat a ham steak?

You can reheat a ham steak in the oven, microwave, or pan-fry. For the best results, I recommend reheating it in the oven at 350 degrees fahrenheit (175 degrees Celsius) for 10-15 minutes, or until it is heated through.

The oven will reheat the ham steak evenly and prevent it from drying out. If you're in a hurry, the microwave will do the trick, but it's not the best way to reheat a ham steak. And if you're feeling adventurous, you can pan-fry the ham steak in a bit of butter or oil until it's heated through.

2. Can I cook a ham steak in the oven?

Yes, you can cook a ham steak in the oven. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Place the ham steak in a baking dish and bake for 20-25 minutes, or until the internal temperature reaches 145 degrees Fahrenheit (63 degrees Celsius).

oven-baked ham steak is a great option if you're looking for a hands-off cooking method. Just make sure to check the temperature of the steak regularly to ensure it's cooked through.

3. Can I use a ham steak in a recipe?

Absolutely! Ham steak can be used in a variety of recipes, from soups and stews to salads and sandwiches. It’s a versatile ingredient that can add a smoky, salty flavor to any dish.

Try adding diced ham steak to your next pasta dish, or use it as a filling for a delicious quiche. The possibilities are endless!

4. How long can I keep a ham steak in the refrigerator?

A ham steak can be stored in the refrigerator for up to 3-4 days. Make sure to wrap it tightly in plastic wrap or aluminum foil to prevent it from drying out.

For longer storage, you can freeze a ham steak for up to 2-3 months. To freeze, wrap the ham steak tightly in plastic wrap and then aluminum foil. Thaw the steak in the refrigerator overnight before cooking.

5. What are some other ways to cook ham steak?

In addition to stovetop and oven cooking, you can also grill a ham steak. Just make sure to preheat your grill to medium heat and cook the steak for 5-7 minutes per side, or until it reaches an internal temperature of 145 degrees Fahrenheit (63 degrees Celsius).

You can also smoke a ham steak. This is a great way to add a deep, smoky flavour to your ham steak. Just make sure to use a smoker that’s designed for meat and follow the manufacturer’s instructions.

(Part 10) A Final Word: Embrace the Process

Cooking a perfect ham steak on the stovetop is a skill that takes practice and patience. But with a little time and effort, you can master this simple yet satisfying dish. So, don’t be afraid to experiment, try different seasonings and techniques, and have fun in the kitchen! And most importantly, embrace the process. It’s the journey, not just the destination, that makes cooking so enjoyable.

Happy cooking!

Now, go forth and conquer the ham steak! You’ve got this.