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!