Ham Steak & Eggs Recipe

Bring ham to room temperature

Remove the ham steak from the refrigerator and let sit at room temperature for 10–15 minutes while you gather ingredients. This helps it cook evenly.

Preheat pan

Place a large nonstick or cast-iron skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. Allow the butter to melt and foam but not burn, about 30 seconds.

Sear the ham steak

Pat the ham steak dry with paper towels. If the ham has scored fat, season lightly with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Place the ham steak in the hot skillet and sear for 3–4 minutes without moving, until a deep golden crust forms.

Flip and glaze (optional)

Flip the ham steak and reduce heat to medium. In a small bowl, mix 1 tablespoon brown sugar and 1 teaspoon Dijon mustard (and 1 teaspoon apple cider vinegar or water if using). Spoon the glaze over the top of the ham and cook 2–3 minutes more, basting once, until the glaze is sticky and the internal temperature reaches about 140°F (60°C) if you have a thermometer.

Rest the ham

Remove the ham steak to a plate and tent loosely with foil to rest while you cook the eggs, about 2–3 minutes. Keep pan over medium-low heat with remaining butter for eggs.

Decide egg style

You can fry, basted, or scrambled the eggs. The following instructions describe fried eggs with optional basting for easy, glossy yolks; scramble variations included below.

Fry eggs (sunny-side-up/basted)

Add the remaining 1 tablespoon butter to the pan and let it melt over medium-low. Crack the eggs into a small bowl one at a time, then gently slide them into the skillet, spacing them apart. Sprinkle remaining 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper evenly over the eggs. Cook undisturbed for 2–3 minutes for set whites and runny yolks.

Baste for set tops (optional)

For slightly set tops without flipping, add 2 tablespoons water to the pan and quickly cover with a lid for 20–30 seconds to create steam that will set the whites. Remove lid and continue to cook 10–20 seconds more until whites are fully set but yolks remain runny.

Alternate — Over-easy

To cook over-easy eggs, gently slide a spatula under each egg and quickly flip once. Cook 10–20 seconds more for a runny yolk, or up to 45 seconds for medium yolk.

Alternate — Scrambled

If scrambling, whisk the 4 eggs with a pinch of salt and pepper in a bowl. Melt 1 tablespoon butter in the skillet over medium-low. Pour eggs into the pan and let them sit 10–15 seconds, then stir gently with a silicone spatula, folding until soft curds form and eggs are just set, about 1–2 minutes.

Plate

Place the rested ham steak on plates, top or serve alongside the eggs. Spoon any pan juices or remaining glaze over the ham. Garnish with chopped parsley if desired.

Taste and adjust: if desired, add a small pinch more salt or pepper to eggs. Serve immediately with toast, breakfast potatoes, or a light salad.