Any ham steak recipes out there?

RRP

For a variety of reasons my traditional Easter whole ham on the egg won't be happening this year. Instead I just picked up a nice 1.6 pound smoked center slice. The brand is my favorite - Cook's. I have NEVER even bought one of these much less egged such a thin chunk of ham. This piece is a good 6 X 11 and 1/2" thick. I'm thinking of rolling this into a log jelly roll style. In fact this style is making me think how I could add layers of flavors from jams before rolling it up and tieing.

Anyone with experience doing the same or am I going into uncharted waters by an egger? LOL

DMW

I like to grill them direct.

bgebrent

No experience.  I like Dwaynes input.  Reputable almost.

SGH

DMW said:

I like to grill them direct.

About as simple, and as good as it gets. They ain’t bad out of the old black iron either. 

RRP

SGH said:

DMW said:

I like to grill them direct.

About as simple, and as good as it gets. They ain’t bad out of the old black iron either. 

Scottie, do you mean grilling it on a cast iron griddle or something?

BTW I have almost talked myself in to an apricot jam filling then rolled tight, pinned and  wrapped tight with butchers string.

DMW

SGH said:

DMW said:

I like to grill them direct.

About as simple, and as good as it gets. They ain’t bad out of the old black iron either. 

Pan fried a couple of them last week when the weather was crappy.

SGH

RRP said:

SGH said:

DMW said:

I like to grill them direct.

About as simple, and as good as it gets. They ain’t bad out of the old black iron either. 

Scottie, do you mean grilling it on a cast iron griddle or something?

BTW I have almost talked myself in to an apricot jam filling then rolled tight, pinned and  wrapped tight with butchers string.

A cast iron griddle works great. We usually use a cast iron pan on the stove with a shot of butter in the pan. It certainly ain’t healthy, but it’s darn sure good 

DoubleEgger

I grew up eating ham steaks cooked in a cast iron skillet. Just take it out of the package and toss it in a preheated med high pan. 

Theophan

I'm no expert, but I'm not sure I see the point of trying to convert a ham steak into something other than a ham steak by rolling it up.  Why not cook the ham steak like a ham steak?

I've grilled them direct, pretty hot to get a sear.  I've also grilled them and brushed BBQ sauce on them flipping several times and brushing each time, and thought that was pretty tasty, though most of the time I prefer the just grilled.

And I haven't done this one on the EGG because I wanted to make "gravy" in the skillet, but I tried to "clone" a marinade I saw on Diners Drive-ins & Dives, and it turned out really well, I thought.  They didn't give a recipe so I just winged it.  I didn't want to call something with Coca-Cola, soy sauce and paprika in it Red-Eye Gravy, so I jokingly called it "Brown Eyed Gravy."    I liked this so well it's become my favorite way to cook ham steaks, now:

Coke-marinated ham steaks

Marinade:

2 Tb Soy sauce

2 Tb Light brown sugar

1 can Coke

2 tsp Paprika

“Brown-Eyed” Gravy:

1 cup coffee

marinade

DIRECTIONS

Marinate a ham steak overnight in a ziplock bag with as little air in it as possible.

Take the ham out of the marinade, saving the marinade for the “gravy.”

Dry the ham with paper towels (wet meat won’t brown easily). Fry it in a skillet in a little oil at medium-high heat to brown it on both sides. Cook it to at least 160° on your Thermapen.

“Brown-Eyed” Gravy:
When the ham is done, take it out of the skillet and put it on a plate. Pour the reserved marinade into the skillet, add a cup of strong coffee, and boil it for at least a few minutes before tasting it so the raw ham stuff will be cooked and safe. Then keep cooking it down till it gets more concentrated and tastes really good, but don't let it get too thick or gummy.

fishlessman

i shredded some panfried last week and added it to a colcannon with kale and a big puddle of butter. cant believe its your first ham steak

Hotch

Sprinkle with your best pork rub and a buttered cast iron pan.
Last ham steaks I did on MiniMAX.

Carolina Q

Unfortunately, I never buy ham any more (sodium). But I recently bought a ham steak and cut it into 3 oz "servings" (haha), vac sealed and into the freezer. Now, every so often when I want ham and eggs or a ham omelet, even though 3 oz is half my daily limit, I don't feel too guilty. Turns out, a ridiculously small 2 oz portion is enough with a couple of eggs. Probably even less in an omelet, but I haven't tried that yet. Sad, I know.

Anyway, I just throw it in a pan until browned, flip and repeat. Don't git no better'n that! Add pinto beans and some cornbread... Heaven!

None of this sounds like Easter though! Still, I've never heard of a ham jelly roll.

Carolina Q

Forgot about this. I don't have a recipe, but I'm sure you can find one. A nice raisin sauce is delicious! Pan sear ham steak and top with sauce...

Here's the recipe that goes with this pic... https://www.thespruce.com/classic-raisin-sauce-for-ham-3060523