Country Ham Steak Recipe

Prepare and cook ham

Remove the country ham steak from the refrigerator and pat dry with paper towels. Heat a large skillet over medium heat. Add 1 tablespoon unsalted butter to the skillet and let it melt and foam. Add the ham steak to the pan and cook 3–4 minutes per side, or until nicely browned and heated through. Country ham is salty; taste before seasoning. During the last 30 seconds of cooking, spoon 1 teaspoon maple syrup or honey over the ham if using and let it caramelize slightly. Remove ham to a plate and tent lightly with foil to keep warm. Sprinkle with 1/4 teaspoon black pepper if desired.

Prep potatoes

If you didn't already, peel (optional) and cut potatoes into roughly 1/2-inch dice so they cook evenly. Rinse diced potatoes under cold water to remove excess surface starch, then pat dry thoroughly with a clean kitchen towel or paper towels.

Cook potatoes and onions

Heat a heavy skillet (cast iron preferred) over medium-high heat. Add 2 tablespoons vegetable oil and 1 tablespoon butter. When the butter has melted and the pan is shimmering, add the dried diced potatoes in a single layer if possible. Let them cook undisturbed 3–4 minutes to develop a golden crust, then stir or flip pieces and continue to cook 6–8 minutes, stirring every 2–3 minutes so they brown on multiple sides. When potatoes are about half cooked and beginning to brown, add 1/2 cup chopped onion and continue to cook until onions are softened and potatoes are fork-tender, about 5–7 more minutes.

Season potatoes

Sprinkle 1/2 teaspoon smoked paprika, 1/4 teaspoon garlic powder, 3/4 teaspoon kosher salt, and 1/4 teaspoon black pepper over the potatoes and onions. Stir to combine and cook another 1–2 minutes so the spices bloom. Taste and adjust seasoning if needed. If potatoes need a little more crispness, increase heat to medium-high for 1–2 minutes while stirring frequently to avoid burning.

Finish

Remove from heat and stir in 1 tablespoon chopped fresh parsley if using. Transfer potatoes to a serving plate and keep warm until plating with the ham and eggs.

Fry eggs (sunny-side up or over-easy)

About 2–3 minutes before serving, heat a nonstick skillet over medium-low. Add 1 teaspoon butter or oil and let it coat the pan. Crack 2 eggs into the skillet, spacing them apart. Season lightly with 1/8 teaspoon salt and 1/8 teaspoon black pepper. For sunny-side up: cook gently until whites are set and edges are just crisp, about 3–4 minutes. For over-easy: cook until whites are set, then carefully flip and cook 10–20 seconds more for a runny yolk. Remove eggs with a spatula.

Arrange the country fried potatoes on the plate, place the ham steak alongside or on top of the potatoes, and top with the fried eggs. Serve immediately so eggs are warm and yolks are runny. Offer additional black pepper or hot sauce at the table if desired.