Depends on how thick.
I think it's good in the broiler with pineapple slices over the top. The pineapple gets browned and the ham warmed.
Linda c

Thanks Linda.

It's about 1/2-inch thick.

Joe

I would use the summer's bounty of vegetables for this dish. I usually serve it with brown or yellow rice.

SUMMER SKILLET SUPPER

1 (1 lb.) fully-cooked ham slice
2 large tomatoes
1 clove garlic, minced
1 medium size green pepper
1 medium size onion
1 medium size yellow squash (about 1/2 lb.)
2 medium zucchini (about 1 lb. total)
3 Tbs. olive oil
1/2 cup chicken broth or 1 envelope instant chicken broth mixed with 1/2 cup water
2 tsp.fresh chopped basil or 1/2 tsp. dried basil
1/2 tsp salt, or to taste
1/8 tsp. pepper

Cut ham into 1/4 inch strips, about 1-1/2 inches long. Cut each tomato into 8 wedges; cut pepper into 1/2 inch wide strips and onion into thin lengthwise slivers. Cut squashes into 1/4 inch wide slices, halving lengthwise if larger than 1 inch in diameter.

In wok or large skillet over medium high heat, cook ham and all vegetables, except tomatoes, in hot oil about 5 minutes, stirring frequently. Reduce heat to medium. Add remaining ingredients, except tomatoes; stir and cook until vegetables are crisp-tender, about 10 minutes. Add tomato wedges and continue cooking until tomatoes are heated through.

Fried Ham and eggs. That is how I like to use ham steaks.

Ann

Cut it up in serving sized pieces and place on top of a dish of scalloped potatoes or au gratin potatoes.

Nancy

Last night I basted a ham steak with Pomegranate & Mango Chipotle Sauce and grilled it.

You do have Pomegranate & Mango Chipotle Sauce in your pantry don't you??

Actually I think most any glaze or marinade would work.

This the way my mother cooked ham steak and I have continued to use this method.

Put the ham steak in a baking dish. Pour in enough milk to just cover. Sprinkle with brown sugar and bake at 350 until large browned bubbles appear.

If it's only about 1/2 an inch thick, I'd do the ham and eggs thing. Or pan fried ham and scalloped potatoes. Just sear in a frying pan.

Pan seared, red eye gravy, grits, greens. Mmmmmm.

Fried a ham steak for sandwich meat yesterday.

: )
lyra

scalloped potatoes and ham

A ham steak is enough to make these...my DH's favorite weekend lunch or snack.

HAM 'N RYE ROLLS
Yield: 12 Buns

1 Tablespoon Active Dry Yeast
Pinch Brown Sugar
1 Cup Warm Water (110-115 degrees)
2 Tablespoons Brown Sugar
4 Tablespoons Unsalted Butter at Room Temperature
1 Teaspoon Salt
1 Egg
3/4 Cup Medium-rye Flour
2 1/2-3 Cups Unbleached All Purpose or Bread Flour

Ham & Sour Cream Filling:

2 Shallots, finely chopped
2 Tablespoons Unsalted Butter
1 Garlic Clove, Minced
1 Honey-Baked Ham, ground in a food processor (3 Cups Ground)
1/2 Cup Sour Cream
2 Tablespoons Cognac or Brandy
1 Teaspoon White Worcestershire Sauce
2 Tablespoons Capers, drained, or 1/4 Cup Chopped Pecans

1.) In a large bowl or the work bowl of a heavy-duty electric mixer fitted with the paddle attachment, sprinkle the yeast and pinch of sugar over the warm water. Let stand for 10 minutes or until bubbly.

2.) Add the sugar, butter, salt, egg, and rye flour. Mix with a whisk or the mixer to blend. Add 1 cup of the unbleached flour. Beat hard until smooth, about 1 minute. Add the remaining unbleached flour 1/2 cup at a time until soft dough is formed and just clears the sides of bowl, switching to a wooden spoon when necessary if mixing by hand.

3.) Turn the dough out onto a lightly floured work surface and knead until just smooth, about 1-2 minutes, adding 1 tablespoon of flour at a time as necessary to prevent sticking. The dough should be soft. Place the dough in a greased deep container, turn once to coat the top, and cover with plastic wrap. Let rise in a warm area until doubled in bulk, about 1 hour.

4.) Prepare Ham & Sour Cream Filling:

In a medium saucepan, sautthe shallots in butter until soft but not brown. Add the garlic and cook only about 1 minute more. Stir in the ground ham, sour cream, Cognac or brandy, Worcestershire sauce, and capers or pecans. Refrigerate until needed, covered.

5.) Turn the dough out onto a lightly floured work surface and roll into a 12" by 16" rectangle. With a sharp knife, divide the dough into twelve 4" squares. Place about 1/4 cup ham filling in the center of each square. Bring the opposite corners together and pinch to seal.

6.) Grease 12 standard-size muffin cups. Place a square of filled dough in each muffin cup, seam side down. Cover loosely with plastic wrap, and let rise in a warm place until the buns are puffy and doubled, about 30-40 minutes.

Twenty minutes before baking, preheat oven to 400 degrees.

7.) Bake in the preheated oven until well browned and springy to the touch, about 20-25 minutes. Let stand in the cups for 5 minutes, then, remove to racks to cool.

To bake the rolls a day or more ahead, refrigerate or freeze them, then reheat at 325 degrees on a baking sheet loosely covered with foil. Wrap warm buns in foil to transport.

Or, the rolls may be shaped and filled the night before, covered loosely with plastic wrap, and refrigerated overnight. Let stand at room temperature while preheating the oven for 20 minutes in the morning. Bake as directed.

These are a staple in my freezer.

/tricia

Squirt some yellow mustard in a frying pan, add a couple tbs brown sugar and a tiny pat of butter or as much hot sauce as you like, smush it, heat it till it bubbles, add the ham steak and let it brown and bubble on one side, flip it and repeat on the second side. Absolutely delish!.

Be sure you run the hot pan under very hot tap water immediately after removing the steak or it will take you longer to clean the carmelized syrup from the pan than it did to cook and eat your meal! The pan should just swish clean under hot water.

Lots of ideas on this thread from a little while back

Linda

Here is a link that might be useful: Ham Steak thread

I like to put ham in the food grinder and sprinkle it between layers of sliced potatoes when I make scalloped potatoes. If it's cooked I also like to grind it with raw carrots, sweet pickle and a bit of sweet Vidalia - mix with mayo for ham salad.

seagrass

Andrea took out the leftover spiral-cut ham instead of the ham steak.

So I cleaned it up, chopped it up and added it to some shrimp and chicken and made jambalaya.

Your ideas have been saved for when she takes out the ham steak.

Thanks,
Joe

This is one that we have enjoyed. She served it with a broccoli slaw salad and I did the same along with corn bread muffins.

Sauteed Ham Steak Pineapple
Recipe courtesy Sara Moulton
Prep Time: 5 minutes
Cook Time: 18 minutes
Yield: 4 servings

2 (1/2-inch thick) ham steaks
4 tablespoons butter
1 tablespoon whole-grain mustard
3 (8-ounce) cans pineapple chunks, reserving liquid
1/4 cup orange juice
1 tablespoon Dijon mustard
Salt and freshly ground black pepper

From ham steak, remove rind and trim off all but 1/4-inch of outer fat. Cut ham into 4 serving pieces.

In a large saute pan set over moderately high heat, melt 2 tablespoons of butter. Add ham steaks and saute for 3 minutes on each side, until steaks are lightly browned. Transfer ham steaks to plate.

Blot the pineapples as dry as possible. Add remaining 2 tablespoons of butter to saucepan. Add pineapple and saute until the edges begin to caramelize, about 4 to 5 minutes. Remove the pineapple and reserve. Add orange and pineapple juices to the pan and reduce by 1/2, for about 5 to 6 minutes. Whisk in Dijon and whole-grain mustards.

Transfer ham steaks back into saute pan. Add caramelized pineapple chunks and toss. Heat through thoroughly. Season, to taste.