Quick Stovetop Cooking for Ham Steaks
Ham steaks are a fast, tasty option for weeknight dinners. They cook quickly and benefit from high-heat searing followed by a short finish to develop caramelization without drying out.
Pan-sear method:
- Heat a heavy skillet or cast-iron pan over medium-high heat and add a small amount of oil or butter.
- Pat the ham steak dry and season lightly with pepper. Place it in the hot pan and sear 2–3 minutes per side until browned.
- If the steak is thick, reduce heat to medium-low and cook another 1–2 minutes per side until heated through.
Glaze or sauce finish:
- Add a glaze (brown sugar + mustard or maple syrup + soy) to the pan in the last minute, spooning it over the steak as it thickens.
- Alternatively, deglaze the pan with a splash of apple cider or pineapple juice for a quick pan sauce.
Oven-finish option (for thicker steaks):
- After searing, transfer the skillet to a 350°F (175°C) oven for 5–8 minutes until the internal temp reaches 145–155°F depending on thickness and desired doneness.
Serving suggestions:
- Serve with eggs and grits, mashed potatoes, or sautéed greens.
- Garnish with fresh herbs or pickled mustard seeds for contrast.
Quick tips:
- Don’t over-salt: many ham steaks are already brined.
- High heat at first creates a flavorful crust; lower heat prevents drying.
- Rest briefly for juicier results.
With a hot skillet, short sear, and a sweet-savory finish, ham steaks cook fast and deliver big flavor.