It really was much like a pork chop, so perhaps searing it first in a pan (like a steak), then finishing it in the oven would work best. Sandra, I think it would work fine in a crockpot. Arrange ham steaks in … Cook for 3 minutes on one side, then flip and cook for 2 minutes more. I have trouble with glaze falling off ham too – I think I just kept glazing it, and at then end dribbled more on for serving. This delicious, salty meat is often served with pineapple rings or eggs and chips, but we've got many more ideas. I just never dig mine out of the closet, so I haven’t tried it that way. The addition of whole cloves and maple syrup to the brine infused the meat with a subtle sweetness – reminiscent of all those clove-studded baked hams you’ve eaten at Easter-time. Try our other ham steak recipe – Old-Fashioned Maple Glazed Ham Steak. Pineapple slices is also a great addition to baked ham recipes, and caramelize really well in the oven to bring out a deep sweetness in the fruit. Magazine subscription – save 32% and get a three-tier steamer worth £44.99. Place the ham steak in the oven and bake for 20 minutes (uncovered). Rest each steak on a thick slice of onion in a slow cooker, add a liquid, such as stock or cider, and cook for 7-8 hours on Low. Flip the roast over again, brush with glaze, and continue to cook until the roast is done (internal temperature around 140F). Allow roast to rest, loosely covered with foil, for at least 10 minutes before serving. Content on this web site may not be duplicated or used without written permission. https://www.tasteofhome.com/recipes/ham-steak-with-potatoes-and-onions Let us know! The first time we cooked fresh ham, we tried to braise it – it was okay, but nothing to blog about. works wonderfully in a crock pot. I think the color that I got likely came from browning with the longer cook time (and courtesy of the brining and the sugars). Bake for 10-15 minutes until ham steaks are warmed and glaze is just browned. Sprinkle with sugar. Thanks for commenting, Anna! It can be used like pork "cutlets" and pounded thin into scaloppini. Oil the steaks and put them on a baking sheet, season well. Would love to know your thoughts. Dig the Pig – love it! I want to make this tomorrow night. I doubled the recipe for the brine and the glaze and cooked a fresh 9 lb pastured ham. Part of our “Dig the Pig” share from Moonshine Meats is a large slab of fresh ham steak. 2 1/2 ” thick fresh ham steak. Heat the oil in frying pan large enough to hold 2 gammon steaks. Cover the entire top of the ham with the brown sugar or Turbinado. With your recipe, it’ll become part of our regular rotation. Add ham steaks and saute for 3 minutes on each side, until steaks are lightly browned. I think now we’ll be eating it for Easter, using this recipe. In a large saute pan set over moderately high heat, melt 2 tablespoons of butter. Check the ham steaks as they cook until they are browned on either side and heated all the way through. As the ham steak roasted, we basted it with a mustard-cider glaze to add more flavor and to help give the ham a beautiful color. I agree with you that for a thinner steak, a higher temperature would be needed. Sometimes I add some marichino cherry juice and some ameretto for a DR. I am glad you found success with the ham steaks, because it truly is a difficult cut to cook and I almost gave up on it myself! Gammon steaks often have a layer of fat and rind around one side which will need trimming off or ‘snipping’ to stop the meat curling up as it cooks. I have had bad luck with this cut in the past and had given up on it, then my husband ordered it by mistake when I wanted a smoked ham. Cut through the rind into the fat at 2cm intervals. Sounds great! Thank you so much for posting this! In this case, “ham” refers to the hind leg of a pig, not a chunk of cured pork. 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