How To Cook Cured Ham Steak

ByLily

Choosing a cured ham steak means you are working with meat that is already seasoned and ready for high heat. If you want to know how to cook cured ham steak, the process is simpler than you might think. These thick cuts are fully cooked or cured, so your main job is heating them through without drying them out.

You can pan-sear, grill, or bake them in under 20 minutes. The key is balancing the salty flavor with a little sweetness or acid. Let’s go over the best methods step by step.

What Is A Cured Ham Steak?

A cured ham steak is a slice cut from a whole cured ham, usually about half an inch to one inch thick. It is sold fully cooked and vacuum-sealed. Because it is cured, it has a salty, savory taste and a firm texture.

You do not need to cook it for safety. You only need to heat it to serving temperature, which is around 145°F. Overcooking makes it tough and rubbery.

Choosing The Right Steak

  • Look for steaks with a pink color and little visible fat.
  • Avoid slices with dry edges or lots of gray spots.
  • Bone-in steaks have more flavor but take longer to heat.
  • Center-cut slices are the most tender.

How To Cook Cured Ham Steak

Here are three reliable methods. Pick the one that fits your kitchen and your time.

Method 1: Pan-Searing On The Stove

This is the fastest way and gives you a nice browned crust.

  1. Pat the ham steak dry with paper towels. Moisture prevents browning.
  2. Heat a skillet over medium-high heat. Add a teaspoon of oil.
  3. Place the steak in the pan. Cook for 3 to 4 minutes per side.
  4. Reduce heat to medium-low. Add a splash of water or apple juice.
  5. Cover and cook for 2 more minutes to heat through.
  6. Remove from pan and rest for 2 minutes before slicing.

If your steak is very salty, soak it in cold water for 30 minutes before cooking. Then pat it dry.

Method 2: Grilling For Smoky Flavor

Grilling adds char and smoke that pair well with the cure.

  1. Preheat your grill to medium heat, about 350°F.
  2. Brush the grate with oil to prevent sticking.
  3. Grill the steak for 3 to 4 minutes per side.
  4. Watch for flare-ups from fat. Move the steak to a cooler zone if needed.
  5. Remove when the internal temp hits 145°F.
  6. Let it rest for 3 minutes, then serve.

Do not grill over high heat. The outside will burn before the inside warms up.

Method 3: Baking In The Oven

This method is hands-off and good for thicker steaks.

  1. Preheat oven to 350°F.
  2. Place the ham steak in a baking dish.
  3. Add 1/4 cup of water, broth, or pineapple juice.
  4. Cover with foil.
  5. Bake for 15 to 20 minutes, until heated through.
  6. Uncover for the last 5 minutes to let the top brown.

Baking is gentle and helps keep the meat moist. It is a good choice if your steak is on the thicker side.

Tips For Better Flavor And Texture

  • Do not add extra salt. The cure already provides plenty.
  • Balance salt with sweet or acidic ingredients like honey, brown sugar, mustard, or vinegar.
  • Use a meat thermometer. 145°F is the target. Higher temps dry it out.
  • Slice against the grain for tender bites.
  • Let the steak rest before cutting so juices stay inside.

Simple Glazes And Toppings

You can brush on a glaze during the last few minutes of cooking. Try these combos:

  • Maple syrup and Dijon mustard
  • Brown sugar and apple cider vinegar
  • Honey and crushed red pepper
  • Pineapple juice and soy sauce

Apply glaze near the end. Sugar burns quickly over high heat.

Common Mistakes To Avoid

Overcooking The Steak

Since the ham is already cooked, you only need to warm it. Cooking it like a raw pork chop will make it tough. Stick to the times above and use a thermometer.

Adding Too Much Salt

Cured ham is salty by nature. Taste a small piece before seasoning. You likely won’t need any salt at all.

Not Soaking Salty Steaks

Some brands are saltier than others. If you are sensitive to salt, soak the steak in cold water for 20 to 30 minutes. Change the water once. This pulls out some of the sodium.

Skipping The Rest

Resting lets the juices redistribute. If you cut immediately, the juices run out and the meat feels dry. Two to three minutes is enough.

Serving Suggestions

Ham steak works for breakfast, lunch, or dinner. Here are some easy pairings:

  • Fried or scrambled eggs
  • Roasted potatoes or hash browns
  • Green beans or steamed broccoli
  • Cornbread or biscuits
  • A simple green salad with vinaigrette

Leftovers keep in the fridge for up to four days. Reheat gently in a covered pan with a splash of water. Avoid the microwave, which can make the meat rubbery.

Final Thoughts

Cooking a cured ham steak is mostly about gentle heat and good timing. Pan-sear it for speed, grill it for smoke, or bake it for convenience. Keep the internal temp at 145°F, skip the salt, and add a sweet or tangy glaze if you like.

With these steps, you can serve a warm, savory ham steak any night of the week. It is a forgiving cut once you know the basics.

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