Fresh vs cured ham steak
Most ham steaks sold in supermarkets are cured, and many are fully cooked. A “fresh” ham steak is different: it is a slice of raw, uncured pork leg and must be cooked like other raw pork. Check the package.
- Fully cooked (cured) ham steak: Only needs to be warmed. Can technically be eaten cold, though it is usually heated.
- Uncooked or “cook before eating” ham steak: Must be cooked before eating.
- Fresh (uncured) ham steak: Raw pork. Cook it to an internal temperature of 145°F (63°C) with a 3-minute rest, as USDA guidance recommends for pork.
If you are unsure, treat it as uncooked and cook it to 145°F.
Ingredients
For one large steak (about 1 to 2 pounds):
- 2 tablespoons melted butter
- 2 tablespoons Dijon mustard
- 3 tablespoons brown sugar
- 1 tablespoon maple syrup or honey
- 1 teaspoon Worcestershire sauce (optional)
- Black pepper; go easy on salt, since cured ham is already salty
Step-by-step
- Heat the oven to 350 to 375°F (175 to 190°C).
- Pat the steak dry and place it in a baking dish or on a rimmed baking sheet.
- Score the edges. Make shallow cuts through the fat around the edge about every inch so the steak stays flatter as it cooks.
- Mix the glaze by stirring the butter, mustard, brown sugar, syrup, and Worcestershire together.
- Brush the glaze over the steak, using about half.
- Bake for roughly 20 to 30 minutes for a typical steak about 1/2 to 1 inch thick, brushing with the rest of the glaze partway through. Thicker steaks can take longer, and some recipes run to about 45 minutes.
- Check the temperature. Use a thermometer in the thickest part. Aim for 140°F (60°C) for a fully cooked steak, or 145°F (63°C) for a raw, fresh one.
- Rest for a few minutes, then slice or serve whole.
Cover or not?
Covering with foil keeps more moisture in, which is useful for a thick steak or a longer bake. Uncovered, the glaze browns and thickens better. A common approach is to cover for the first part of cooking, then uncover for the last 10 minutes or so to let the glaze caramelize. For a thin steak that cooks quickly, leaving it uncovered is fine.
Timing and doneness
Ham steaks overcook easily because they are thin. A dry, tough, or leathery steak usually means it stayed in too long. A thermometer is the most reliable test. Visual cues alone, such as browned edges, don’t confirm that a raw fresh steak is safe. A cured, fully cooked steak is done when it is hot all the way through.
Glaze variations
- Honey mustard: Honey and Dijon with a pinch of cinnamon or allspice.
- Maple: Maple syrup, a little cider vinegar, and black pepper.
- Pineapple: Pineapple juice reduced with brown sugar, or a few pineapple rings baked on top.
- Spicy: Add hot sauce or a pinch of cayenne to the brown sugar mix.
Sheet-pan version
For a one-pan dinner, roast cut potatoes and carrots first, since they take longer than ham. One published sheet-pan recipe roasts potato wedges at 425°F for about 20 minutes, then adds carrots for another 15 minutes before the glazed ham steak joins the pan. Adjust to your steak and follow your recipe’s timings.
Serving
Ham steak goes well with mashed potatoes, green beans, roasted sweet potatoes, crisp Brussels sprout leaves, scrambled eggs, or a crisp slaw. For larger roasts instead of steaks, see our guide to cooking a ham in the oven.
Storing
Refrigerate leftovers within two hours of cooking in a covered container, and use within a few days. Cooked ham steak can be frozen, though texture may change.
FAQ
Can you eat a ham steak without cooking it? If the package says it is fully cooked, it is safe to eat as is, though it tastes better warm. Fresh or uncooked steaks must be cooked.
How do I know when it is cooked? Use a thermometer: 140°F for fully cooked steaks being reheated, 145°F for raw ones.
How long should I bake it? Roughly 20 to 30 minutes at 350 to 375°F for a typical steak, depending on thickness.
Should you cover it? Cover for moisture, then uncover to glaze.