Brown Sugar Ham Steak Recipe

Ham steak: A thick slice of ham, usually pre-cooked, that serves as the main protein in this dish.

Brown sugar: Adds sweetness and helps create a caramelized glaze on the ham.

Butter: Used for cooking the ham and adding richness to the glaze.

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

Apple cider vinegar: Adds acidity to the glaze, enhancing the overall flavor profile.

When cooking the ham steak, make sure to preheat the skillet properly to ensure even browning. The butter should be fully melted and slightly bubbling before adding the ham steak. This will help to create a nice caramelized crust. Additionally, when mixing the brown sugar, dijon mustard, and apple cider vinegar, whisk until the mixture is smooth to ensure even coating and flavor distribution. Basting the ham steak with the sauce during the final cooking phase will enhance the glaze and keep the meat moist.

• ham steak - Substitute with pork loin: Pork loin has a similar texture and flavor profile, making it a good alternative for ham steak.

• brown sugar - Substitute with honey: Honey provides a similar sweetness and can caramelize well, adding a rich flavor to the dish.

• butter - Substitute with olive oil: Olive oil can provide the necessary fat and richness, while also adding a slightly different but pleasant flavor.

• dijon mustard - Substitute with whole grain mustard: Whole grain mustard has a similar tangy flavor and texture, making it a suitable replacement.

• apple cider vinegar - Substitute with white wine vinegar: White wine vinegar has a similar acidity and can provide a comparable tangy flavor to the dish.

• Allow the ham steak to cool completely before storing. This helps prevent condensation, which can lead to sogginess.
• Place the cooled ham steak in an airtight container or wrap it tightly with aluminum foil or plastic wrap. This will help maintain its flavor and prevent it from drying out.
• Store the wrapped ham steak in the refrigerator if you plan to consume it within 3-4 days. This ensures the ham remains fresh and safe to eat.
• For longer storage, consider freezing the ham steak. Place it in a freezer-safe bag or container, removing as much air as possible to prevent freezer burn.
• Label the container or bag with the date to keep track of its storage time. Frozen ham steak can be kept for up to 2-3 months without significant loss of quality.
• When ready to use, thaw the ham steak in the refrigerator overnight. This slow thawing process helps retain its 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. Avoid microwaving, as it can make the ham rubbery.
• If you have leftover brown sugar glaze, store it separately in an airtight container in the refrigerator. Reheat it gently on the stove before serving with the ham steak.

• 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 15-20 minutes or until the ham steak is warmed through.
  4. For an extra touch, you can brush a little more brown sugar glaze on top before reheating.

• Stovetop Method:

  1. Heat a skillet over medium-low heat.
  2. Add a small amount of butter or olive oil to the pan.
  3. Place the ham steak in the skillet and cover with a lid.
  4. Cook for about 3-5 minutes on each side, or until heated through, basting occasionally with any leftover glaze.

• 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 it’s not overcooking.
  4. Let it sit for a minute before serving to allow the heat to distribute evenly.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the ham steak in the air fryer basket.
  3. Heat for about 5-7 minutes, flipping halfway through to ensure even heating.
  4. Optionally, brush with a bit more dijon mustard glaze before serving.

• Sous Vide Method:

  1. Set your sous vide machine 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 quickly sear in a hot skillet with a bit of butter for added flavor.

• Skillet: A flat-bottomed pan used for frying, searing, and browning foods.

• Spatula: A broad, flat, flexible blade used to mix, spread, and lift food.

• Small bowl: A container used for mixing ingredients together.

• Measuring cups: Tools used to measure the volume of liquid or bulk solid cooking ingredients.

• Measuring spoons: Tools used to measure small quantities of ingredients.

• Basting brush: A tool used to spread liquids, such as sauces or melted butter, over food.

• Tongs: A tool used to grip and lift objects, especially food.

• Knife: A tool with a blade used for cutting or slicing food.

• Cutting board: A durable board on which to place material for cutting.

• Serving plate: A dish used to present and serve food.

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-cooked ham steak: Opt for a pre-cooked ham steak to cut down on cooking time.

Mix sauce ahead: Prepare the brown sugar, dijon mustard, and apple cider vinegar mixture in advance and store it in the fridge.

One-pan method: Cook the ham steak and sauce in the same skillet to save on cleanup time.

Quick melt butter: Microwave the butter for a few seconds to melt it faster before adding it to the skillet.