Maple Glazed Ham Steak
What is a ham steak?
If you love baking a whole glazed ham and slicing it into pieces but don't have a crowd to feed, a ham steak is the answer. Ham steaks are essentially just thick slices of whole ham that are sold individually.
How do you cook a ham steak?
Ham steaks are usually sold raw. You can pan-fry ham steaks in a skillet with a little bit of oil, grill them, or bake them.
What kind of glaze works?
A glaze is essential with a ham steak. However you normally like to flavor a whole baked ham will also work with a ham steak. The glaze we love is a mix of maple, Dijon, and apple cider vinegar. We always reach for maple syrup, which brings out the sweetness of ham. Apple cider vinegar brings a nice brightness and cuts the fattiness of the ham, while Dijon brings a sharp kick.
What goes well with ham steak?
We love ham steak with a bean, like black eyed peas, or cannellini and a leafy green quickly sautéed in olive oil.
- 1/4 c. maple syrup
- 2 tbsp. brown sugar
- 1 tbsp. apple cider vinegar
- 1 tsp. Dijon mustard
- 5 tsp. extra-virgin olive oil, divided
- 6 oz. Tuscan kale, stems removed, leaves torn into 2-inch pieces
- 3/4 c. cooked black eyed peas
- 1 cooked ham steak, about 1 lb.
- In a small bowl, whisk maple syrup, brown sugar, vinegar, and mustard.
- In a medium skillet over medium-high heat, heat 1 tablespoon oil. Add kale and cook, tossing until wilted, about 4 minutes. Add black eyed peas and cook, tossing, until heated through, 1 minute. Transfer mixture to a plate and return skillet to medium-high.
- Heat remaining 2 teaspoons oil. Add ham steak and cook until golden, about 4 minutes per side.
- Pour maple syrup mixture into pan and cook, turning ham a few times until fully coated in glaze. Return kale mixture to pan and toss to coat with any glaze remaining in skillet.
- 3/4 c. balsamic vinegar
- 3 cloves garlic, minced
- 2 tbsp. honey
- 2 tbsp. extra-virgin olive oil
- 1 tbsp. dried thyme
- 1 tbsp. dried oregano
- 4 (6-oz.) filet mignon, or 4 large pieces of sirloin
- 2 beefsteak tomatoes, sliced
- kosher salt
- 4 slices mozzarella
- Fresh basil leaves, for serving
- In a small bowl, whisk together balsamic vinegar, garlic, honey, olive oil, dried thyme, and dried oregano.
- Pour over steak and let marinate 20 minutes.
- Season tomatoes with salt and pepper.
- Heat grill to high. Grill steak 4 to 5 minutes per side, then top with mozzarella and tomatoes and cover grill until cheese is melty, 2 minutes.
- Top with basil before serving.
Creamy Steak Fettuccine
- 12 oz. fettuccine
- Kosher salt
- 1 lb. sirloin steak
- Freshly ground black pepper
- 2 tbsp. butter
- 2 garlic cloves, minced
- 2 tbsp. all-purpose flour
- 2 c. milk
- 1 tbsp. freshly chopped parsley
- 1/2 c. freshly grated parmesan
- 1 1/2 c. halved cherry tomatoes
- 2 c. baby spinach
- Balsamic glaze, for drizzling
- In a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain and set aside.
- Season steak generously with salt and pepper. In a large skillet over medium-high heat, cook steak until your desired doneness, 3 minutes per side for medium rare. Transfer to a plate to let rest, 10 minutes, then thinly slice.
- Meanwhile, make alfredo sauce: Add butter to skillet and let melt, then add garlic and cook until fragrant, 1 minute. Whisk in flour and cook 1 minute more, then add milk and simmer until thickened, 5 minutes then add parsley and parmesan. Add tomatoes and cook down 2 minutes.
- Add cooked pasta to sauce and toss until coated, then add spinach and toss until wilted.
- Top with sliced steak and drizzle with balsamic glaze.