Brown Sugar Ham Steak Recipe

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

Brown sugar: A sweetener that adds a rich, molasses-like flavor to the glaze.

Butter: Used to cook the ham steak and create a base for the glaze, adding richness and flavor.

Dijon mustard: A type of mustard that provides a tangy and slightly spicy flavor to the glaze.

Apple cider vinegar: A vinegar made from fermented apple juice, adding acidity and brightness to balance the sweetness of the glaze.

To enhance the flavor of your ham steak, consider marinating it in a mixture of apple cider vinegar, dijon mustard, and a touch of brown sugar for at least 30 minutes before cooking. This will allow the flavors to penetrate the meat, making it more tender and flavorful. When cooking, ensure your skillet is hot enough to create a nice sear, which will add a delightful caramelized crust to the ham.

• ham steak - Substitute with pork loin: Pork loin is a lean cut that can mimic the texture of ham steak when cooked properly. It can be seasoned to achieve a similar flavor profile.

• brown sugar - Substitute with honey: Honey provides a similar sweetness and can caramelize well, offering a slightly different but complementary flavor.

• butter - Substitute with olive oil: Olive oil can be used to add richness and moisture, though it will impart a different flavor profile.

• dijon mustard - Substitute with yellow mustard: Yellow mustard can be used for a milder flavor, though it lacks the complexity of dijon.

• apple cider vinegar - Substitute with white wine vinegar: White wine vinegar offers a similar acidity and tang, making it a suitable replacement.

• Allow the ham steak to cool completely at room temperature before storing. This prevents condensation, which can lead to sogginess.

• Once cooled, wrap the ham steak tightly in aluminum foil or plastic wrap to maintain its moisture and flavor. Alternatively, place it in an airtight container.

• Store the wrapped or containerized ham steak in the refrigerator. It will stay fresh for up to 3-4 days.

• For longer storage, consider freezing. Wrap the ham steak in a layer of plastic wrap followed by a layer of aluminum foil to prevent freezer burn.

• Place the wrapped ham steak in a freezer-safe bag or container, ensuring all air is removed to maintain quality.

• Label the package with the date of freezing to keep track of its freshness. The ham steak can be frozen for up to 2 months.

• To thaw, transfer the ham steak from the freezer to the refrigerator and allow it to defrost overnight. This gradual thawing helps retain its texture and flavor.

• Reheat the ham steak gently in a skillet over low heat, adding a splash of water or broth to prevent drying out. Alternatively, use a microwave, covering the ham steak with a damp paper towel to maintain moisture.

• Preheat your oven to 325°F (165°C). Place the ham steak in a baking dish, cover it with foil, and heat for about 10-15 minutes. This method helps retain moisture and keeps the glaze deliciously sticky.

• For a quick fix, use the microwave. 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 warmed through.

• If you prefer a stovetop approach, heat a non-stick skillet over low heat. Add a splash of apple cider vinegar or a bit of butter to the pan, then place the ham steak in. Cover and heat for 3-4 minutes, flipping halfway through to ensure even reheating.

• For a touch of smokiness, reheat on a grill. Preheat the grill to medium-low, wrap the ham steak in foil, and grill for about 5 minutes on each side. This method adds a delightful charred flavor to the glaze.

• Use a toaster oven for a crispy edge. Set it to 325°F (165°C), place the ham steak on a baking sheet, and heat for 10 minutes. This method is perfect for achieving a slightly caramelized finish.

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

• Spatula: A tool used to flip or turn the ham steak without damaging it, ensuring even cooking on both sides.

• Measuring cup: Used to accurately measure the brown sugar, ensuring the right amount of sweetness in the glaze.

• Measuring spoons: Essential for measuring the dijon mustard and apple cider vinegar precisely, which balances the flavors in the glaze.

• Basting brush: Useful for applying the glaze evenly over the ham steak, enhancing its flavor and appearance.

• Stove: Provides the heat needed to cook the ham steak and melt the butter, creating the perfect environment for the glaze to thicken.

Pre-measure ingredients: Measure the brown sugar, butter, dijon mustard, and apple cider vinegar in advance to streamline the cooking process.

Use a non-stick skillet: A non-stick skillet ensures the ham steak cooks evenly and prevents sticking, saving you cleanup time.

Quick glaze mix: Combine the brown sugar, dijon mustard, and apple cider vinegar in a small bowl before cooking to quickly add to the skillet.

Preheat the skillet: Start with a hot skillet to reduce cooking time and achieve a perfect sear on the ham steak.