Ham steak can be a quick and tasty meal, but it often ends up chewy and dry. Learning how to properly tenderize ham steak is the key to unlocking its full juicy, flavorful potential. After reading this guide, you’ll be able to confidently transform tough ham steaks into succulent, mouthwatering masterpieces.
Why Ham Steak Toughens During Cooking
Ham steak comes from the meaty hind leg of the pig This area contains a lot of connective tissue, which is great for flavor but can also cause the meat to seize up and toughen during cooking.
There are a few main culprits behind tough ham steak
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Overcooking – Cooked for too long or at too high of a temperature, the proteins in the meat contract and squeeze out moisture.
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Lack of fat – With less marbling fat to keep the meat moist, lean ham steak dries out faster.
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Thick cut – Thicker steaks make it harder for moisture to penetrate to the middle of the meat.
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Lack of tenderization -Without breaking down connective tissues, the meat stays stiff and chewy.
Luckily, armed with the right techniques, we can beat back the forces of toughness and unlock ham steak’s full potential.
Tenderizing Methods for Juicy, Flavorful Ham Steak
Here are the best methods for tenderizing ham steak:
1. Low and Slow Cooking
For fresh, uncured ham steak, slow cooking with moist heat is key. Low temperatures around 250°F – 325°F gently break down connective tissues over time without squeezing out moisture.
Place ham steak in a baking dish with broth, brown sugar, and spices. Cover and cook low and slow until fork tender – about 1 hour per 1 inch thickness. The extended cook time gives the meat time to become succulent and tender.
2. Flavorful Glazes
A tasty glaze doesn’t just add flavor, it also helps tenderize. As the sugary mixture penetrates the meat, it helps break down tough proteins.
Try mixing brown sugar, honey, apple juice, and spices in a pan until thickened. Brush onto ham steak during the last 5-10 minutes of cooking. The sugars caramelize, making a delicious crust.
3. Marinades
Soaking ham steak in an acidic marinade chemically tenderizes the meat. The acid denatures tough collagen proteins.
For a simple marinade, combine apple cider vinegar, oil, honey, and spices in a bag with the ham. Let sit for 30 minutes up to overnight. The longer it marinates, the more tender it becomes.
4. Mechanical Tenderizing
Physically breaking down the meat’s structure mechanically tenderizes ham steak. Here are two easy methods:
Flattening – Place ham steak in a plastic bag and pound with a meat mallet to a 1⁄2 inch thickness. This lets flavors penetrate and cooks faster.
Slicing – Cut across the grain in thin slices. This severs the long muscle fibers responsible for chewiness.
5. Enzyme Tenderizing
Natural enzymes like papain and bromelain break down proteins. Look for powdered meat tenderizers that contain these enzymes.
Sprinkle the enzymes evenly over both sides of the ham steak. Let sit for 15-30 minutes before cooking. Enzymes work fast, so don’t leave raw meat sitting out too long.
Step-By-Step Instructions for Tender Juicy Ham Steak
Now let’s walk through the full process for guaranteed tender and juicy ham steak:
1. Prepare ham steak – Select 1 inch thick, bone-in smoked ham steak for best results. Rinse and pat dry.
2. Optional marinade – For enhanced flavor, cover ham steak in a marinade and refrigerate for 1-12 hours.
3. Mechanical tenderizing – Place ham steak in a bag and pound with meat mallet until 1⁄2 inch thick. This helps speed cooking.
4. Enzyme tenderizing – Evenly sprinkle tenderizing enzymes over both sides. Let sit for 15-30 minutes.
5. Add seasoning – Season ham steak with salt, pepper, brown sugar, and other spices. Go bold to balance the savory meat.
6. Sear ham steak – Get a nice sear in a hot pan, about 1-2 minutes per side. This builds flavor.
7. Finish cooking – Finish cooking in a 350°F oven until it reaches an internal temperature of 140°F, about 10-15 minutes.
8. Make a pan sauce – Use the browned bits in the pan to make a flavorful glaze or sauce to serve with your ham steak.
9. Let rest and serve – Allow to rest for 5 minutes before slicing. Dig in and enjoy your perfectly tender and juicy ham steak!
Tips for Maximizing Tenderness
Follow these tips for foolproof tender ham steak every time:
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Buy 1-inch thick ham steak with visible marbling fat. Avoid lean cuts.
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Enhance flavor with a sweet and salty brine or marinade.
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Cook low and slow, and use a meat thermometer to avoid overcooking.
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Add a glaze during the last few minutes of cooking for added moisture and flavor.
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Slice across the grain for shorter muscle fibers.
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Let rest for 5-10 minutes before cutting to allow juices to redistribute.
Frequently Asked Questions
Is ham steak already fully cooked?
Not always. Deli-sliced ham is technically raw and needs to be cooked. Log-shaped reconstituted ham steak is fully cooked but benefits from light cooking.
Should I bread and fry ham steak?
Breading and frying adds crunch but can lead to overcooking. It’s best to use other methods to maintain moisture and tenderness.
What’s the best cut for ham steak?
Look for 1-inch thick steaks cut from the meaty ham shank end. Avoid the thinner and leaner center slices.
How do I know when it’s done cooking?
Use a meat thermometer to check for an internal temperature of 140°F. Or check for slight browning and warm throughout when cut.
Can I tenderize fully cooked ham?
Yes! Flattening, slicing, glazing, and low gentle heating can vastly improve texture, even for pre-cooked ham.
The Takeaway
Ham steak transforms from tough to tender with the right prep and cooking methods. Low, slow moist cooking, marinades, mechanical tenderizing, and glazes all help relax proteins and connective tissues for better texture. Master these techniques to enjoy ham steak at its juicy, flavorful best.