Brown Sugar Ham Steak Recipe

Ham steak: A thick slice of ham, typically pre-cooked and ready to heat. It serves as the main protein in this dish.

Brown sugar: Adds a rich, caramel-like sweetness to the glaze that coats the ham steak.

Butter: Used to cook the ham steak and helps to create a smooth, rich glaze.

Dijon mustard: Provides a tangy, slightly spicy flavor that complements the sweetness of the brown sugar.

Apple cider vinegar: Adds a touch of acidity to balance the sweetness and enhance the overall flavor of the dish.

When cooking the ham steak, make sure to use a cast iron skillet if available. The cast iron retains heat exceptionally well, ensuring an even sear on the ham and helping to caramelize the brown sugar glaze. This will enhance the overall flavor and texture of the dish.

• Brown sugar - Substitute with honey: Honey provides a similar sweetness and can create a nice glaze on the ham steak.

• Brown sugar - Substitute with maple syrup: Maple syrup offers a rich, sweet flavor that complements the ham well.

• Butter - Substitute with margarine: Margarine can be used as a direct replacement for butter in most recipes.

• Butter - Substitute with olive oil: Olive oil provides a healthier fat option and can still add richness to the dish.

• Dijon mustard - Substitute with yellow mustard: Yellow mustard has a similar tangy flavor, though it is slightly less complex.

• Dijon mustard - Substitute with whole grain mustard: Whole grain mustard offers a similar flavor profile with added texture.

• Apple cider vinegar - Substitute with white wine vinegar: White wine vinegar has a similar acidity and can be used in the same quantity.

• Apple cider vinegar - Substitute with lemon juice: Lemon juice provides the necessary acidity and a fresh citrus note.

• Allow the ham steak to cool completely before storing. This helps prevent condensation, which can make the glaze watery.

• Place the cooled ham steak in an airtight container or wrap it tightly with plastic wrap or aluminum foil. This will help maintain its flavor and prevent it from drying out.

• Store the ham steak in the refrigerator for up to 3-4 days. Make sure to label the container with the date to keep track of its freshness.

• For longer storage, you can freeze the ham steak. Wrap it tightly in plastic wrap and then place it in a freezer-safe bag or container. This double layer of protection helps prevent freezer burn.

• When ready to enjoy, thaw the ham steak in the refrigerator overnight. This slow thawing process helps maintain the texture and flavor.

• Reheat the ham steak in a skillet over medium heat or in the oven at 350°F (175°C) until warmed through. You can also microwave it, but be cautious as this may cause the glaze to become too runny.

• If the glaze has thickened too much after refrigeration or freezing, add a splash of apple cider vinegar or a small amount of water while reheating to loosen it up.

• Serve the reheated ham steak with your favorite sides, such as mashed potatoes, steamed vegetables, or a fresh garden salad.

• Oven Method:

  1. Preheat your oven to 325°F (165°C).
  2. Place the ham steak in an oven-safe dish and cover it with aluminum foil to retain moisture.
  3. Heat for about 10-15 minutes or until the ham steak is warmed through.
  4. For a bit of extra flavor, you can brush on some additional brown sugar glaze before reheating.

• Stovetop Method:

  1. Heat a skillet over medium-low heat.
  2. Add a small amount of butter or olive oil to the skillet.
  3. Place the ham steak in the skillet and cover with a lid.
  4. Cook for 3-4 minutes on each side, or until the ham steak is heated through.

• Microwave Method:

  1. Place the ham steak on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to prevent drying out.
  3. Heat on medium power for 1-2 minutes, checking halfway through to ensure even heating.
  4. If needed, heat in additional 30-second increments until the ham steak is warmed through.

• Air Fryer Method:

  1. Preheat your air fryer to 320°F (160°C).
  2. Place the ham steak in the air fryer basket.
  3. Heat for 5-7 minutes, flipping halfway through, until the ham steak is warmed through and slightly crispy on the edges.

• Sous Vide Method:

  1. Preheat your sous vide water bath to 140°F (60°C).
  2. Place the ham steak in a vacuum-sealed bag or a resealable bag using the water displacement method.
  3. Submerge the bag in the water bath and heat for about 45 minutes.
  4. Remove from the bag and, if desired, quickly sear in a hot skillet for 1-2 minutes on each side for added texture.

• Skillet: A flat-bottomed pan used for frying, searing, and browning foods. Essential for cooking the ham steak evenly.

• Spatula: A broad, flat, flexible blade used to mix, spread, and lift food. Useful for flipping the ham steak.

• Measuring cups: Tools used to measure the volume of liquid or bulk solid cooking ingredients. Necessary for accurately measuring the brown sugar, butter, dijon mustard, and apple cider vinegar.

• Measuring spoons: Small spoons used to measure small quantities of ingredients. Important for precise measurement of mustard and vinegar.

• Tongs: A tool used to grip and lift objects. Handy for turning the ham steak without piercing it.

• Small bowl: A bowl used to mix ingredients. Useful for combining the dijon mustard and apple cider vinegar before adding to the skillet.

• Whisk: A cooking utensil used to blend ingredients smoothly. Helps in mixing the mustard and vinegar thoroughly.

• Knife: A tool with a cutting edge used for slicing. Useful for trimming any excess fat from the ham steak if needed.

• Cutting board: A durable board on which to place material for cutting. Provides a safe surface for any prep work needed.

Pre-measure ingredients: Measure out the brown sugar, butter, dijon mustard, and apple cider vinegar before you start cooking to streamline the process.

Use pre-sliced ham steak: Purchase a pre-sliced ham steak to save time on preparation.

Melt butter in advance: Melt the butter in the microwave before adding it to the skillet to speed up the cooking process.

Combine glaze ingredients: Mix the brown sugar, dijon mustard, and apple cider vinegar in a small bowl before adding them to the skillet for a quicker glaze.