Ladies and Gentlemen, Boys and Girls, May I have your attention please?
Baked Ham Steak is a Holiday in your mouth. It is an explosion of sweet, savory, salty, juicy and crack cocaine beyond compare. OK, maybe not the crack. I’ve never had crack. All I know is that this stuff is crazy good, addictive and all recreational eaters should beware.
Yes. You want this.
How can this get better?
Not only is it incredibly tasty, it’s EASY EASY EASY.
There is this wonderful cut of meat called a “ham steak.” I never ate a ham steak in my life (aside from country ham) until I started raising my own pigs. When I filled out my “order form” outlining exactly how I wanted every ounce of my pigs prepared, smoked, ground, packaged, wrapped and flash frozen one of the options was ham steak.
You can get your hams whole or cut into steaks. My butcher raved about the smoked ham steaks and recommended I try a few. Boy am I glad I did. Now that ham steaks are in my life and my vocabulary and my diet I notice them. They actually do sell these at normal grocery stores. I just never noticed before.
So, whether you raise your own pork or shop for pork, I have a ham steak recipe that will be worth the 3 minutes it will take you to throw it together. And, yes, you should invite company over because they will want to take you home and have you cook for them forever.
- Ham steak
- Dry mustard
- Brown Sugar (I use Turbinado)
I know, I know. Weird ingredients. Trust me, you won’t be sorry you put all this in a pan together. Not sorry at all.
In a perfect world, you want your ham steak to be 1 inch to 1 1/4 inches thick. If you can’t get it that thick or already had 300 pounds of pig sliced in 1/2 inch thick ham steaks, it’s going to be OK. Just slap 2 on top of each other, or 3 or 4 or however many you need to layer in order to get 1 inch of ham.
Rub the top & sides of the ham steak with dry mustard & place in casserole.
Cover the entire top of the ham with the brown sugar.
Or Turbinado – that’s what I use.
Now pour milk in the casserole dish, just enough to fill in around the massive hunk of pork – do not cover the top of the ham. You want that brown sugar to remain intact on the top.
Now put it into a 350 degree oven uncovered & bake for 1 hour.
Helpful Hint: About 10 minutes before the ham steak was done, I spooned some of the liquid over the ham. This encouraged what was remaining of non-melted brown sugar to melt, coat, and glaze the meat. Be careful, you don’t want all that goodness to run off.
Oh Yum. Oh Yes. Oh Heavenly. Oh, I Love Food.
I served this fabulous, ham monster with some petite, twice-baked red potatoes and baked apples (not pictured).
Eating this meal with me is annoying.
Eating lots of meals with me can be annoying.
This is what I sound like:
- Oh Yum.
- Oh, This is so good.
- Oh, Honey do you love this?
- Oh, this is amazing!
- Oh, wow, I am really loving this Baked Ham Steak stuff.
- I’m eating nothing else for the rest of my life.
I like food.
I like food I cook.
I really enjoy eating food.
Thank you Lord for making Pigs. Amen.
Here’s the Recipe
Baked Ham Steak
- Inch thick center ham slice
- 2 Tsp Dry mustard
- 1/4 Cup Brown Sugar (or Turbinado)
Place in casserole or baking dish. Rub outside of ham slice with mustard (top and sides). Sprinkle with sugar. Pour milk in pan (don’t wash off the sugar). Bake uncovered for 1 hour in a 350 degree oven.
Helpful hint: About 10 minutes before the ham steak was done, I spooned some of the liquid over the ham. This encouraged what was remaining of non-melted brown sugar to melt, coat, and glaze the meat.