Baked Ham Steak

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 flavor beyond compare.

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, but it is also EASY EASY EASY.

There is this wonderful cut of meat called a “ham steak.”  I never ate a ham steak in my life 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 saw them 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.

Ingredients:

• Ham steak
• Dry mustard
• Brown Sugar (I use Turbinado)
• Milk

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 you happen to have 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 Heavens.  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.

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.

Thank you Lord for making Pigs.  Amen.

For regular updates, you can follow the blog via Email  (here) .  Lots of homesteading fun, tips and food.

love,

-Candi

Print Recipe

Baked Ham Steak (Recipe)

Sweet, tender and amazing - this is my favorite way to eat ham!

Course

Main Dish

Cuisine

pork, Recipe-Free

Servings

servings

Ingredients

• 1 1 inch thick Center Ham Slice
• 2 tsp dry mustard
• 1/4 cup brown sugar or turbinado
• milk whole

Course Main Dish Cuisine pork, Recipe-Free Servings servings Ingredients 1 1 inch thick Center Ham Slice 2 tsp dry mustard 1/4 cup brown sugar or turbinado milk whole

Recipe Notes

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.

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.

Serve with potatoes and be happy!

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