Oh, the many wonders of ham! This versatile cut of pork can be turned into deli ham, country ham, city ham, and cured products like Prosciutto or Speck. And there are the old guards like spiral cut roast ham or honey baked ham, both of which can get a bad wrap but if done right, yield delicious results.
In this month’s box, we are going the route of the ham steak. This cross cut slab of meat has all that the ham has to offer. The lean meat you’ve come to expect, with the added small ring of flavorful fat all along the outside and the small bone right in the middle. Because this piece of meat has a short cooking time, with the right recipe, ham steak can quickly turn into a family favorite for any occasion. We happen to have one such recipe for you:
Place ham steak in a deep dish or a plastic bag for marinating. Combine soy sauce, honey, and rice vinegar into a small bowl and whisk together. Pour the mixture over the ham steak, and add garlic, and ginger. No need to add any salt as the soy sauce will season the meat plenty. For best results, marinate the meat at least 2 hours in advance, but over night is best.
When ready to cook, take your ham steak out 30 minutes prior to cooking and pat dry with a paper towel. Pre-heat your oven to 400 degrees and on the stovetop, start getting a large pan hot. When your pan is “screaming” hot, sear your steak until it develops a nice color all over. Then put the steak in the pan into the oven and continue cooking in the oven for 10 minutes, or until the internal temperature registers 140 degrees.
When you’re done cooking, let your meat rest for at least 10 minutes before cutting into it. Slice, and enjoy!
PS – Ham steaks work great on the grill too!