In most grocery stores, either positioned next to the packaged fresh cuts of pork or nestled near the bacon and breakfast sausage are these amazingly versatile, individually packaged, thick center cut, bone in, sliced, fully cooked ham steaks that are truly under appreciated. Whereas most of us are familiar with bacon and breakfast sausage, the ham steak is not only a great option for breakfast, but can also be used for a variety of other meals for any time of the day.
Whether pan fried and served with eggs, diced into an omelet or placed between a split biscuit, a ham steak is great option for breakfast. A ham steak is also a great alternative to the typical deli meat for lunch. It is whole muscle versus formed and holds up extremely well in a heated sandwich. As an option for dinner, it can be used either as it is, served with steamed vegetables, a salad or partnered with a casserole. It also is great diced and added to homemade fried rice.
Regardless on when and how you choose to use a ham steak, because they are cured, they may be too salty for some people. The simplest way to remove some of the salt is to soak the steak in water for 5 – 10 minutes to extract some of the salt from the meat.
I like my ham steak with fried eggs for a late Sunday morning breakfast. Since the ham steak is already cooked, preparing the ham is a simple activity that makes cooking breakfast that much easier.
Preparing a Ham Steak:
- Open the package and drain the ham juices. If you believe that the ham steak will be too salty, soak the steak in water for 5 – 10 minutes.
- Although a whole ham steak pan fried is a nice picture, I cut the ham steak along the natural lines of the muscle into smaller pieces.
- In a skillet on medium heat, heat the ham for about 5 minutes.
- Flip the ham steak over to evenly heat the meat.
- At this time, I typically add a little water top the skillet to distribute the flavors cooked out of the ham and provide a nice glazing from the curing juices.
- After another five minutes, the ham steak will be thoroughly heated and can be served. At this point I will flip the ham steak on more time, turn off the heat and then cook the eggs for the meal.
On the east coast I grew up eating ham steak for breakfast on special occasions and have had my fair share of ham steak at breakfast in restaurants in the south. For me, of all the breakfast meats, a ham steak is the most versatile regardless of the meal and time of day.
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