Baking a ham steak is a straightforward method for preparing this popular cut of meat. Ham steak is already fully cooked when purchased from the grocery store. The oven provides a hands-off approach that ensures even heating and moisture retention while gently reheating the meat.
Simple Baked Ham Steak Method
Start by ensuring the ham steak is fully thawed if it was frozen. Patting the surface dry with a paper towel promotes better surface browning during the cooking process.
Place the prepared ham steak in a shallow baking dish or on a rimmed sheet pan lined with parchment paper. Preheat the oven to a moderate temperature, typically between 350°F and 375°F (175°C to 190°C). This temperature range is high enough to quickly reheat the meat but low enough to prevent the edges from drying out.
A standard ham steak, usually about 1/2 to 3/4 inch thick, generally requires 10 to 20 minutes of baking time. The exact duration depends heavily on the thickness of the cut and the starting temperature of the meat.
The United States Department of Agriculture (USDA) recommends reheating pre-cooked ham to an internal temperature of 140°F (60°C). Using a meat thermometer inserted into the thickest part of the steak is the most reliable way to confirm doneness. Once this temperature is reached, the steak is ready to be removed from the oven.
Flavor Enhancements and Glazes
Applying a glaze or dry rub can introduce complex layers of flavor. However, the high sugar content in most glazes requires careful timing to prevent burning.
Glazes should be applied only during the final stage of baking, typically within the last five to ten minutes. Applying a glaze too early will cause the sugars to scorch and turn bitter before the ham steak is fully heated. A thin, even layer brushed onto the surface is sufficient to achieve a glossy, flavorful coating.
Brown sugar, pineapple juice, and ground cloves provide a classic sweet and tangy profile. Honey combined with Dijon mustard and apple cider vinegar offers a sharper, more savory balance. Maple syrup with smoked paprika and cayenne pepper creates a sweet-spicy glaze with depth.
A dry rub is an alternative to a wet glaze. A blend of garlic powder, onion powder, black pepper, and dried thyme can be rubbed onto the steak before it goes into the oven.
Serving and Storage Tips
Once the baked ham steak is removed from the oven, allowing it to rest for a few minutes helps the internal juices redistribute. The steak can be served whole or sliced against the grain into smaller portions.
Ham steak is versatile and pairs well with both breakfast and dinner accompaniments. For a morning meal, it complements eggs, hash browns, or pancakes. As a main course, traditional sides like creamy mashed potatoes, sautéed green beans, or baked macaroni and cheese provide satisfying contrasts.
Leftovers should be cooled and stored in an airtight container in the refrigerator. Properly stored baked ham steak remains safe to consume for approximately three to four days.
Reheating should be done gently, preferably in a low-temperature oven or a skillet over medium-low heat. Avoid using a microwave for large pieces, as it tends to heat unevenly and can dry out the edges of the meat. Adding a tablespoon of water or broth during reheating can help retain moisture.