Ham Steak

Here's a look at the ingredients needed to make this recipe. The exact measurements are listed in the recipe card below.

• Ham: You'll need two fully cooked ham steaks. Each of them should weigh about 8 ounces. I usually get them at Kroger or Whole Foods (the Whole Foods ones weigh 6 ounces).
• Butter: For pan-frying the ham.
• To season: I use garlic powder, dried thyme, and cayenne pepper.
• Maple syrup: Just 2 teaspoons. This small amount is all that's needed to create that lovely sweet-and-salty combination while preventing the dish from being too sweet.

Here's an overview of the steps needed to make this recipe. The detailed instructions are listed in the recipe card below.

Ham steaks are typically round. You'll want to cut each of them in half. Each half will be one serving.

Now, heat a large skillet over medium heat (not higher). Add the butter. When the butter starts foaming, add the ham pieces in a single layer and sprinkle them with the spices.

Cook until browned on the bottom. This should take about 3 minutes but will vary depending on your stove and the pan you use.

At this point, add the maple syrup to the skillet. Turn the ham to the other side and cook until browned on that side, about 2 more minutes. It will brown more quickly on the second side.

Transfer the ham to plates. Drizzle or brush it with the pan juices (don't skip this step!) and serve.

While you could theoretically add the maple syrup at the start of the cooking process, right after the butter has melted, it's better to add it right before you flip the ham.

If you add it at the start, it will caramelize too much by the time the ham is ready and could even start to slightly burn. So it's best to add it midway through cooking.

I usually make this recipe for a quick dinner when pressed for time. As you can see in the photos, I like to serve the ham with simply boiled green beans for a truly quick and easy meal.

Other easy side dishes to round out this meal include mashed cauliflower, roasted cauliflower, roasted carrots, roasted green beans, and roasted cherry tomatoes.

Or you can opt for a salad, as I often do. Good options include tomato salad, arugula salad, or cucumber salad.

Occasionally, I serve these steaks for brunch, and then I like to serve them with scrambled eggs or poached eggs.

You can keep the leftovers in the fridge, in an airtight container, for up to five days. Reheat them in the microwave, covered, at 50% power.

You can also enjoy the leftovers cold straight out of the fridge, but I think they are better when reheated.