Brown Sugar Ham Steak Recipe

Ham steak: A thick slice of cured pork, typically pre-cooked and ready to heat.

Brown sugar: Adds a rich, molasses-like sweetness to the glaze.

Butter: Provides a creamy base for the sauce and helps with caramelization.

Dijon mustard: Adds a tangy and slightly spicy flavor to balance the sweetness.

Apple cider vinegar: Introduces a mild acidity that enhances the overall flavor profile.

To ensure the ham steak absorbs maximum flavor, score the surface lightly with a knife before cooking. This allows the brown sugar, dijon mustard, and apple cider vinegar to penetrate deeper, resulting in a more flavorful and tender dish.

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

• brown sugar - Substitute with honey: Honey can offer a similar sweetness and caramelization effect as brown sugar.

• butter - Substitute with margarine: Margarine can provide a similar texture and fat content, making it a good alternative to butter.

• dijon mustard - Substitute with yellow mustard: Yellow mustard can offer a similar tangy flavor, though it is slightly milder than dijon mustard.

• apple cider vinegar - Substitute with white wine vinegar: White wine vinegar can provide a similar acidity and flavor profile, making it a good substitute for apple cider vinegar.

• Allow the ham steak to cool completely before storing. This prevents condensation, which can lead to sogginess.
• Place the cooled ham steak in an airtight container or wrap it tightly with plastic wrap or aluminum foil. This helps maintain its flavor and moisture.
• Store the wrapped ham steak in the refrigerator if you plan to consume it within 3-4 days. This keeps it fresh and ready for a quick reheat.
• For longer storage, place the wrapped ham steak in a freezer-safe bag or container. Label it with the date to keep track of its freshness.
• When freezing, try to remove as much air as possible from the bag or container to prevent freezer burn, which can affect the texture and taste.
• To reheat, thaw the ham steak in the refrigerator overnight if frozen. This ensures even reheating and prevents overcooking.
• Reheat the ham steak in a skillet over medium heat, adding a little butter to refresh the flavors. Cook until heated through, about 3-4 minutes per side.
• Alternatively, you can reheat the ham steak in the oven. Preheat the oven to 325°F (165°C), place the ham steak in a baking dish, cover with foil, and heat for about 15-20 minutes.
• If you prefer a microwave, place the ham steak on a microwave-safe plate, cover with a damp paper towel, and heat on medium power for 1-2 minutes, checking frequently to avoid overcooking.
• Enjoy your reheated ham steak as is, or use it in sandwiches, salads, or as a topping for soups and pasta dishes.

• Preheat your oven to 325°F. Place the ham steak in an oven-safe dish, cover it with aluminum foil to retain moisture, and heat for about 15-20 minutes until warmed through.

• For a quicker method, use a skillet. Heat a small amount of butter over medium heat. Add the ham steak and cook for 3-4 minutes on each side, basting occasionally with any leftover sauce to keep it juicy.

• The microwave is a convenient option. Place the ham steak on a microwave-safe plate, cover it with a damp paper towel, and heat on medium power for 1-2 minutes. Check and continue heating in 30-second intervals until hot.

• If you have a sous-vide machine, seal the ham steak in a vacuum bag and immerse it in a water bath set to 140°F for about 30 minutes. This method ensures even reheating without drying out the meat.

• For a smoky flavor, use a grill. Preheat the grill to medium heat, place the ham steak on the grates, and cook for 2-3 minutes on each side, brushing with any remaining sauce for added flavor.

• Skillet: A flat-bottomed pan used for cooking the ham steak evenly over medium heat.

• Spatula: A tool used to flip the ham steak and to baste it with the sauce.

• Measuring cups: Used to measure out the brown sugar, butter, dijon mustard, and apple cider vinegar accurately.

• Basting brush: Useful for spreading the sauce evenly over the ham steak while it cooks.

• Tongs: Handy for turning the ham steak in the skillet without piercing it.

• Small bowl: Used to mix the dijon mustard and apple cider vinegar before adding them to the skillet.

• Knife: For cutting the butter into smaller pieces if needed.

• Cutting board: A surface to place the ham steak on before cooking.

• Serving plate: To serve the finished ham steak hot.

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

Use a non-stick skillet: A non-stick skillet ensures the ham steak cooks evenly and makes cleanup quicker.

Preheat the skillet: Preheat your skillet while you gather ingredients to save time.

Double the recipe: Cook extra ham steak and store leftovers for a quick meal later in the week.

Simplify basting: Use a silicone brush for easy basting of the sauce over the ham steak.