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Ingredients
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Ham
Method
Ham
Prep
Remove ham slices from the refrigerator and let sit at room temperature for 5 minutes while you gather tools (skillet and tongs or spatula). Pat each slice lightly with a paper towel if they feel very wet — this helps them brown evenly.
Pan-fry ham
Lay the 5 ham slices in a single layer in the skillet. Avoid overcrowding; work in two batches if your slices overlap. Cook undisturbed for 1 to 1 1/2 minutes so the bottom browns lightly.
Flip and season
Flip each slice and cook the second side another 45 seconds to 1 minute, until both sides have light golden edges and the ham is warmed through. Sprinkle the black pepper evenly across the slices while cooking the second side.
Optional glaze
If using honey or brown sugar, brush or sprinkle it over the ham during the last 20–30 seconds of cooking, then tilt the pan slightly and spoon the melted glaze over the slices once it becomes syrupy. Watch closely to avoid burning.
Finish
Transfer ham slices to a plate. Squeeze a little lemon over them if desired for brightness. Let rest 30 seconds — juices will redistribute. Serve hot.
Notes
Total cooking time is short; ham is precooked so the goal is to warm and brown. Adjust heat down if slices begin to char. For thicker slices, increase cooking time to 1.5–2 minutes per side.