Ham Steak And Eggs Recipe

Prepare glaze

In a small bowl whisk together brown sugar, Dijon mustard, apple cider vinegar, black pepper and smoked paprika (if using). Set aside.

Pat the ham steak dry with paper towels. If it is very thick, score a shallow crosshatch on the surface to help the glaze penetrate and heat evenly.

Heat a large skillet over medium-high heat. Add olive oil and 1 tablespoon of butter. When butter foams and oil shimmers, add the ham steak.

Cook the ham steak 3–4 minutes without moving, until the bottom is browned. Flip and cook another 2–3 minutes to brown the other side. Reduce heat to medium.

Brush the top of the ham steak with half the glaze mixture. Continue to cook 1–2 minutes until glaze begins to caramelize. Flip, brush the other side with remaining glaze and cook 1–2 minutes more. Total cooking time will vary with steak thickness; internal temperature for warmed ham should be 140°F (60°C) if pre-cooked, or 145°F (63°C) if fresh—use a thermometer if unsure.

Transfer the ham steak to a warm plate and tent loosely with foil to rest while you cook the eggs. Spoon any pan juices and remaining glaze over the ham before serving.

Wipe the skillet used for the ham with a paper towel, leaving any browned bits for flavor. Return skillet to medium-low heat and add 1 tablespoon butter; let it melt and foam but not brown.

Crack the eggs into a small bowl one at a time to avoid shells, then gently slide them into the skillet. For sunny-side-up eggs, cover the skillet with a lid and cook 3–4 minutes until whites are set but yolks remain runny. For over-easy, cook 2–3 minutes, flip gently and cook 20–30 seconds more.

Season the eggs with salt and 1/2 teaspoon black pepper while they cook. If you prefer firmer yolks, cook a little longer to desired doneness.

When eggs are done, transfer them to the plate with the ham steak.

Sprinkle chopped parsley over the ham and eggs and serve with lemon wedges on the side if desired. Serve immediately.