How to Cook Ham Steak • Longbourn Farm (2024)

FAQs

Does ham steak need to be cooked? ›

The answer, in short, is if it is cured, smoked or baked, ham is considered “pre-cooked,” and would not technically need to be cooked. This includes the ham that is purchased at the deli. In fact, most ham that is sold to consumers is already cured, smoked or baked.

Ham steak becomes tough when it is over cooked. Avoiding over cooking will make the ham steak tough.

Place ham steak in skillet sprayed with nonstick cooking spray and fry for 2 ½ – 3 minutes or medium heat. Turn. Fry for an additional 2 minutes or until thoroughly heated, 140°F.

If the ham is spiral-sliced, place it cut side down in a baking dish. Cover with tightly with foil. Reheat in a 325-degree oven until it reaches an internal temperature of 135 to 140 degrees. You can also place the ham in an oven bag.

Cook all raw fresh ham and ready-to-eat ham to a minimum internal temperature of 145 °F (62.8 °C) as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming.

Hams are either ready-to-eat or not. Ready-to-eat hams include prosciutto and cooked hams; they can be eaten right out of the package. Fresh hams and hams that are only treated to destroy trichinae (which may include heating, freezing or curing in the processing plant) must be cooked by the consumer before eating.

Reheating ham via skillet is an easy way to get a few slices nice and hot in a flash. To reheat ham slices on the stove, add a few slices at a time to a skillet over medium-high heat. Add up to ½ cup of chicken broth to keep the meat moist or opt for a couple of tablespoons of butter or oil to give the ham a nice sear.

Cook up a delicious meal in moments.

Our sweet and savory, make-in-ten-minutes Honey Ham Steak. Water added. Fully cooked.

Both whole or half, cooked, vacuum-packaged hams packaged in federally inspected plants and canned hams can be eaten cold, right out of the package. However, if you want to reheat these cooked hams, set the oven no lower than 325 °F and heat to an internal temperature of 140 °F as measured with a food thermometer.

Cooked canned ham and cooked vacuum-packaged ham, both from federally inspected plants, can be eaten right out of the package. All of these along with spiral-cut cooked ham are safe to eat cold or can be warmed to an internal temperature of 145°F (63°C), as they are already fully cooked.

Can ham steak be a little pink? ›

Certain conditions, however, may cause cooked meat to appear pink in color even though the meat has been thoroughly cooked. Cured meat products such as ham and frankfurters have a pink color due to the addition of nitrite, a commonly used ingredient in processed meats.

No. Both whole or half, cooked, vacuum-packaged hams packaged in federally inspected plants and canned hams can be eaten cold, right out of the package. However, if you want to reheat these cooked hams, set the oven no lower than 325 °F and heat to an internal temperature of 140 °F as measured with a food thermometer.

Generally speaking, a ham steak is simply a sliced piece of ham that isn't very thick. Typically, ham steak comes from the leg or shank of a pig, and it can be a convenient way to enjoy a little bit of ham without pulling out an entire ham roast. One of the best parts about cooking with ham steak is its convenience.