Virginia Ham Steak (12 Oz.) & Two Eggs, Any Style Recipe

Prepare and Heat Pan

Remove the 12 oz Virginia ham steak from the refrigerator and pat dry with paper towels. Bring it to near room temperature for 10 minutes while you preheat a heavy skillet over medium-high heat.

Season and Add Fat

Lightly sprinkle both sides of the ham steak with the 1 tsp black pepper. If you want a slightly sweet glaze, rub the 1 tsp brown sugar over one side. Add 1 tsp vegetable oil and 1 tbs unsalted butter to the hot skillet; swirl to coat and allow the butter to finish foaming but not burn.

Sear the Ham

Place the ham steak in the skillet. Sear 3 to 4 minutes without moving until a golden-brown crust forms. Flip and sear the other side 2 to 3 minutes until warmed through and caramelized. Total cook time will be about 5 to 7 minutes depending on thickness. If the steak is thicker than 1/2", reduce heat to medium and cook an extra 1–2 minutes per side.

Rest

Transfer the ham steak to a plate and tent loosely with foil to rest for 2 minutes while you cook the eggs. Spoon any pan juices or glaze over the ham before serving.

Decide Style

Choose the egg style: fried (sunny-side or over-easy), scrambled, or basted. The directions below include fried (over-easy) and scrambled methods. Cook eggs immediately so they come up hot with the ham.

Fried Eggs (over-easy)

Reduce skillet heat to medium-low and add 1 tsp unsalted butter. When butter foams, crack 2 large eggs into a small bowl and gently slide into the skillet. Season with a pinch of salt and pepper. Cook undisturbed 2 to 3 minutes until whites are mostly set. Carefully flip with a spatula and cook 15–30 seconds for over-easy (or 1 minute for over-medium). Remove to plate and keep warm.

Scrambled Eggs

If you prefer scrambled: crack 2 eggs into a bowl, season with a pinch of salt and pepper and whisk until homogenous and slightly frothy. Melt 1 tsp butter in a nonstick skillet over medium-low. Pour eggs in and let them set at the edges 10–15 seconds, then gently push curds from the edges toward the center with a spatula, folding until softly set but still moist, about 1 to 2 minutes. Remove from heat just before fully firming; carryover heat will finish them.

Basted/Sunny-Side

For basted or sunny-side: add 1 tsp butter to the pan over low heat. Crack eggs into the skillet, cover with a lid and cook 2 to 3 minutes until whites set. For basted eggs, spoon hot butter/oil over the yolks or add 1 tbsp water and cover to steam-cook the tops for 30–45 seconds. Season with salt and pepper.

Plate Eggs

Place eggs on or beside the ham steak. Sprinkle chopped parsley if desired.

Arrange the ham steak and eggs on a warmed plate. Serve immediately with toast or breakfast potatoes and condiments such as hot sauce or ketchup. Recommend serving size: 1 ham steak (12 oz) with 2 eggs per person.