Ham Steak Recipe

Prepare ham

Remove the ham steak from packaging and pat dry with paper towels. If it has a thick rind, score the fat in a diamond pattern about 1/4 inch deep, spacing cuts about 1/2 inch apart. This helps render fat and allows glaze to penetrate.

Season

Mix black pepper, garlic powder, onion powder, paprika and salt in a small bowl. Sprinkle the seasoning evenly on both sides of the ham steak and press gently so it adheres.

Heat pan

Place a heavy skillet (cast iron or stainless steel preferred) over medium heat and add 1 tablespoon of butter. Let butter melt and warm until foaming but not browned.

Sear ham

Place the seasoned ham steak in the hot skillet. Sear 3-4 minutes without moving until a golden-brown crust forms. Flip and sear the other side 3-4 minutes. If the ham is very thick (over 3/4 inch), reduce heat to medium-low after the first sear and cook additional 2-4 minutes per side until heated through. Internal temperature should reach 140°F (60°C) for fully cooked, reheated ham; do not overcook.

Make glaze

Push the ham to one side or remove from pan briefly. Lower heat to medium-low and add remaining 1 tablespoon butter to the pan. Add brown sugar, Dijon mustard, apple cider vinegar, maple syrup (or honey) and 2 tablespoons water. Stir and scrape up browned bits from the pan. Simmer gently 1-2 minutes until glaze thickens and is glossy.

Glaze ham

Return the ham to the pan if removed. Spoon the glaze over the ham, tilting the pan so glaze pools. Cook 30-60 seconds more, spooning glaze over the top so it caramelizes slightly. Watch carefully to avoid burning the sugar.

Transfer the ham steak to a warm plate. Spoon any remaining glaze from the pan over the ham. Sprinkle with chopped parsley and serve with lemon wedges on the side to brighten the flavor if desired.

Suggested serving ideas: serve with mashed potatoes, steamed vegetables, or a simple green salad.