📝 About This Recipe
This dish elevates the humble ham steak into a culinary masterpiece, featuring a deeply caramelized, shatteringly crisp crust that yields to a tender, savory interior. A staple of elevated country breakfasts and rustic dinners, this method utilizes a cast-iron sear and a touch of sweetness to balance the natural saltiness of the pork. It is the ultimate comfort food for those who crave that perfect harmony of smoke, salt, and sugar.
🥗 Ingredients
Main Ingredients
- 2 pounds Smoked Ham Steaks (bone-in, approximately 1/2-inch thick)
- 2 tablespoons Unsalted Butter (at room temperature)
- 1 tablespoon Neutral Oil (such as grapeseed or vegetable oil)
The Glaze and Crust
- 1/4 cup Light Brown Sugar (packed)
- 2 tablespoons Honey (clover or wildflower)
- 1 tablespoon Dijon Mustard (adds a sharp acidic balance)
- 1 teaspoon Apple Cider Vinegar
- 1/2 teaspoon Smoked Paprika
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 pinch Ground Cloves (optional, for warm aromatic depth)
For Garnish
- 1 tablespoon Fresh Parsley (finely chopped)
- 1 pinch Red Pepper Flakes (for a hint of heat)
👨🍳 Instructions
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1
Remove the ham steaks from the refrigerator 20 minutes before cooking to take the chill off, ensuring even heating throughout.
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2
Pat the ham steaks extremely dry on both sides using paper towels; moisture is the enemy of a crispy crust.
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3
Use a sharp knife to score the fat around the edges of the ham every 2 inches. This prevents the ham from curling up as the fat renders and shrinks.
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4
In a small bowl, whisk together the brown sugar, honey, Dijon mustard, apple cider vinegar, smoked paprika, black pepper, and cloves until a thick paste forms.
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5
Place a large cast-iron skillet over medium-high heat. Add the neutral oil and wait until it begins to shimmer.
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6
Add the butter to the skillet. Once the butter foam subsides and begins to turn a very light nut-brown, the pan is ready.
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7
Carefully place the ham steaks into the skillet. Press down firmly with a spatula to ensure maximum surface contact with the hot metal.
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8
Fry the ham undisturbed for 4-5 minutes. You are looking for a deep, mahogany-colored crust to form on the bottom side.
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9
Flip the ham steaks over. Immediately brush the seared top side generously with half of the prepared honey-mustard glaze.
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10
Cook the second side for another 3-4 minutes. The sugars in the ham will begin to caramelize against the pan.
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11
Flip the ham one last time so the glazed side hits the pan for exactly 30-45 seconds. This 'flambé' effect creates a sticky, crispy lacquer.
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12
Brush the remaining glaze on the current top side, flip again for 30 seconds, and remove the ham from the pan immediately to prevent the sugar from burning.
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13
Transfer to a warm platter and let the ham rest for 3 minutes so the juices redistribute.
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14
Garnish with fresh parsley and a sprinkle of red pepper flakes before serving hot.
💡 Chef's Tips
Always use a cast-iron skillet if possible as it retains heat better for that essential crispy crust. Avoid adding extra salt to the recipe; ham is naturally high in sodium and the glaze provides the necessary balance. If the glaze begins to smoke excessively, reduce the heat to medium immediately to avoid a bitter burnt taste. For an extra-thick crust, you can lightly dredge the ham in flour before frying, though the sugar-glaze method is more traditional. Ensure you don't overcrowd the pan; if your steaks are large, fry them one at a time to maintain pan temperature.
🍽️ Serving Suggestions
Serve alongside fluffy buttermilk biscuits and a side of creamy red eye gravy. Pair with two over-easy eggs and crispy hash browns for a classic 'lumberjack' breakfast. For dinner, serve with a side of sharp cheddar mac and cheese and sautéed garlicky green beans. Accompanied by a cold glass of sparkling apple cider or a crisp Pilsner to cut through the richness. A side of spiced applesauce or grilled pineapple rings complements the honey glaze beautifully.