Brown Sugar Glazed Ham Steak Recipe | GirlCarnivore.com (2024)

FAQs

Do you cook the ham before you glaze it? ›

The idea is to wait until the ham is almost fully heated, then add the glaze as one of the last steps. You don't want to add it too early or the sugars in the glaze could cause it to burn, and you don't want to add it too late or you won't get that caramelized coating.

Reheating ham via skillet is an easy way to get a few slices nice and hot in a flash. To reheat ham slices on the stove, add a few slices at a time to a skillet over medium-high heat. Add up to ½ cup of chicken broth to keep the meat moist or opt for a couple of tablespoons of butter or oil to give the ham a nice sear.

Sliced ham steak also goes well with just a simple side of eggs. Pair it with beans: Ham and beans were a match made in food heaven, and that holds true for ham steaks. You can chop up your ham steak and stew it with some beans for a savory dish to serve at a barbecue or picnic.

Cover loosely with baking/parchment paper then loosely with foil. Reheat in a 130°C oven for 2 hours or until the centre of the ham registers 60°C/140°F (or a skewer inserted into the middle is hot). Add water as needed to prevent pan juices from drying out (we want a syrupy sauce at the end to serve with the ham!)

If you don't cover your ham while cooking it will quickly dry out. Instead: Put some aluminum foil over your ham while it's cooking. It is recommended that the ham is covered for at least half of the cooking process and only removed during the last half when you glaze it.

A BASE GLAZE is a mixture of these three basic groups: SILICA, FLUX AND ALUMINA.

Generally speaking, a ham steak is simply a sliced piece of ham that isn't very thick. Typically, ham steak comes from the leg or shank of a pig, and it can be a convenient way to enjoy a little bit of ham without pulling out an entire ham roast. One of the best parts about cooking with ham steak is its convenience.

Are ham steaks already cooked? ›

Ham steak: Opt for a fully cooked, 8-ounce ham steak, which can typically be found in the meat section of your grocery store, sometimes near breakfast meats like bacon. The packaging should clearly indicate terms like “fully cooked,” “cured,” or “hickory smoked.” Avoid uncooked versions for safety reasons.

While beef steak may come from several different parts of a cow, ham steak is exclusively carved from the back portion of a pig. Specifically, it's the hind leg or shank, which is where ham comes from as well. It's ham and ham steaks that actually come from the rear end of a pig and not Boston Butt as the name implies.

Ham steak is a versatile and delicious cut of pork that is perfect for those who crave the flavor of ham but don't want to commit to the whole thing. It's a thick slice of meat cut from the center of the pork leg, and is typically around an inch thick.

In fact, most ham that is sold to consumers is already cured, smoked or baked. As a deli meat, it can be eaten right out of the refrigerator, but other hams are typically reheated for improved flavor and texture. You can also buy fresh ham, and it would have to be cooked prior to eating.

About 20 minutes prior to the end of cooking time, begin glazing the ham but applying it with a silicon brush. Continue to glaze every 5 minutes until the ham is done. The ham is ready when a thermometer reads an internal temperature of 135-140f.

Most hams are already smoked or baked, are "ready-to-eat" and labeled that way and don't necessarily need to be cooked, at least not for food safety reasons. I buy Kentucky Legend ham, glaze it and bake it, but I'll buy the same exact ham and have them slice it for lunch meat and it doesn't get cooked again that way.

If glazing a pre-cooked ham it will need to be served cold, but still makes a great ham for carving. Using a small knife, remove the skin from the ham, leaving about 1cm of fat. Score the fat in a diamond pattern and it's ready to glaze.