Glazed Ham Steak

Griffin

Was poking around the meat department the other night trying to find something to cook. Didn't want to do chicken, all chickened out right now. Didn't want a steak as I'll probably cook some Friday night. Did seafood the night prior. Then I spotted some ham steaks. We don't do these hardly never, so I figured why not? I read a tip somewhere to soak the ham steak in water for 30 minutes to try and draw some of the salt out from those injections and liquid they pack it iin. Figured it couldn't hurt so I soaked it while I made a quick glaze of dijon mustard, vinegar (wanted to use apple cider vinegar but realized we were out), some hot sauce, ground pepper and thyme and bit of water to thin it out. Tasted it and realized it wasn't quite there, wherever there is, and adjusted it. Added some ketchup for a bit of sweet and a little sriracha cuz doesn't that go with everything? Played around with it till I got it where I wanted it. Sorry, no measurements. Then got the egg going around 500F and threw some asparagus down followed by the steak a few minutes later. Oh...forgot I dusted it with some of @EggObsessed rub that she so generously gave me awhile back.

Cooked it about a minute a side, then would flip and glaze and repeat. Did that a few times until I figured it was warm enough to eat.

Done. Came out pretty tasty. I wish I had gone thicker on the glaze and maybe built it up a few more times. Possible cooked it at a lower temp so I could glaze and flip two or three more times, but oh well. Done is done. Served some of the reserved glaze on the side as a dipping sauce and it was mighty tasty. Gonna have to work on the glaze a bit to perfect it and get the measurements down, but overall a good meal. And for like $6 it made three portions. Not to shabby. I think one of the best parts is I got that ham craving out of the way without having to cook a whole ham and it was done in under 10 minutes.

SGH

They look great my friend. When we cook them we run them direct at gasket level at 350 degrees. You don't have to fuss over them quite as much at the lower temp and it gives them a little more time to take on a slight hint of smoke. Again your food looks great my friend.

Griffin

Thanks @SGH. I debated back and forth on the temp and finally decided I wanted to get a bit of a char on them like a steak grilled at high temp. Will try 350 next time.

Fred19Flintstone

Nice cook! Did soaking the ham lessen it's inherent saltiness?

Griffin

I believe so. It wasn't very salty, but it's been so long since I've cooked one of these I couldn't honestly compare. Guess I would have to do two side by side to compare.