How to Make Tender and Juicy Ham Steak: The Complete Guide

Ham steak can be a delicious addition to any meal. However it often turns out chewy and tough if not cooked properly. With the right techniques, you can make your ham steak incredibly tender and flavorful. In this comprehensive guide we will explore the various methods of tenderizing ham steak so you can enjoy this versatile cut of meat at its best.

Why Ham Steak Tends to be Tough

Before jumping into tenderizing techniques, let’s understand why ham steak has a tendency to be chewy and tough in the first place

There are a couple of reasons for this:

• It comes from a well-exercised area of the pig – Ham steak is cut from the hind leg/thigh of the pig. This area contains a lot of connective tissue and muscles that are constantly exercised by the animal. This makes the meat fibers tougher.

• It may lack adequate marbling – Marbling is the thin streaks of fat running through the meat. It acts as a natural tenderizer by keeping the meat juices and moist. Ham steak often contains very little marbling, especially if it’s a lean cut.

• Overcooking – Cooking the ham steak for too long dries out the natural moisture that helps keep it tender.

Now that we know why ham steak can be problematic, let’s look at the top ways to make it tender and delicious.

Tenderizing Methods for Ham Steak

1. Marinating

Marinating is one of the easiest ways to impart flavor and make meat tender. For ham steak, opt for acidic marinades which will help break down tough collagen fibers. Some good options include:

• Pineapple juice – Contains the enzyme bromelain which acts as a natural meat tenderizer. Combine with soy sauce, brown sugar, garlic, and spices.

• Apple cider vinegar – Has high acetic acid content. Mix with oil, mustard, herbs, and pepper.

• Buttermilk – The lactic acid helps tenderize meat. Add chopped herbs, mustard, and black pepper.

Marinate the ham steak for at least 2-3 hours in the refrigerator. Longer marination upto 24 hours will give even better results.

2. Mechanical Tenderizing

Using brute mechanical force is an age-old technique to soften tough meats. Here are two easy ways to do it at home:

A. Pound with a meat mallet – Place the ham steak between two sheets of plastic wrap. Pound it gently but firmly with a meat mallet. This will help break down the tough muscle fibers. Be careful not to overdo it.

B. Scoring – Take a very sharp knife and slice across the surface of the ham steak at 1/4 inch intervals. Cut against the grain of the meat. Repeat on both sides. This cuts through some of the toughness.

3. Slow Cooking

For extremely tender ham steak, use moist heat slow cooking methods. This gently converts the collagen into gelatin which leaves the meat fall-apart tender.

A. Braise in a slow cooker – Brown the ham steak first for color. Then place it in a slow cooker with braising liquid like stock, vinegar, juice or beer. Cook on low for 7-8 hours.

B. Bake in the oven – Brown the ham steak in a pan. Transfer to a baking dish and add your choice of braising liquid to cover the bottom. Cover tightly with foil. Bake at 275°F for about 3 hours until fork tender.

4. Enzyme Tenderizing

Natural enzymes like papain and bromelain can further help break down muscle fibers in meat. They are found respectively in:

• Papaya
• Pineapple

There are also powdered meat tenderizer products that contain concentrated versions of these enzymes. Use them in marinades or sprinkle the powder directly onto the ham steak 20 minutes before cooking. This will noticeably help improve tenderness.

5. Brining

Soaking ham steak in a saltwater brine solution will help it retain moisture as well as make it more tender.

To make a simple brine, mix:

• 1/2 cup salt
• 1/2 cup brown sugar
• 4 cups water

Submerge the ham steak in this brine for 1-2 hours in the refrigerator. Rinse and pat dry before cooking. The salt will start to break down muscle proteins, enhancing juiciness and tenderness.

6. Low-Temperature Cooking

Cooking the ham steak at a lower temperature helps retain its natural moisture content. As we now know, a moist piece of meat is always more tender than a dried out one.

• Grill over a low-heat zone around 300-325°F turning frequently and basting with sauce. Remove before it burns.

• Pan fry over medium-low heat with some oil until just cooked through. Avoid high heat which causes the steak to toughen up.

• Bake in a moderate oven around 325°F. Baste periodically with pan juices or sauce to keep it from drying out.

Things to Avoid for Tender Ham Steak

Now that we’ve covered the dos, here are some don’ts when cooking ham steak:

• Overcooking – This causes the meat fibers to seize up and squeeze out all the natural moisture. Check for doneness early and remove from heat at 145-160°F internal temp.

• High heat cooking methods – Grilling, broiling or pan frying over very high direct heat will toughen the exterior before the inside is done. Use moderate heat instead.

• Not letting it rest – Allow the cooked ham steak to rest for 5-10 minutes before slicing into it. This allows juices to redistribute evenly.

Flavorful Sauces and Glazes for Ham Steak

A flavor packed sauce or glaze coating does wonders to enhance the taste of tenderized ham steak. Here are some mouthwatering options:

• Brown sugar glaze – Mix brown sugar, mustard, vinegar, cloves, salt and pepper. Brush over ham steak and broil.

• Sweet & spicy glaze – Combine peach preserves, Sriracha, brown sugar and spices. Grill ham steak with glaze.

• Pineapple salsa – Mix pineapple tidbits, red onion, cilantro, lime juice and jalapeño. Spoon over ham steak.

• Apple cider sauce – Simmer cider, butter, parsley, garlic and pepper until reduced. Drizzle over baked ham.

• Teriyaki glaze – Stir together soy sauce, honey, garlic, ginger and sesame oil. Pan fry ham steak with glaze.

Putting It All Together

Tender and flavorful ham steak is within your reach with the methods outlined above. Here is a recap of the complete process:

• Select a good cut of ham steak – go for uncured if possible
• Tenderize beforehand using marinade, pounding, scoring etc.
• Cook using moist heat methods at moderate temp
• Glaze or sauce the ham steak before serving
• Allow to rest for 5-10 minutes after cooking
• Slice across the grain and enjoy!

With its quick cooking time and versatility, ham steak can be a regular star item in your dinner rotation. Invest a little effort into tenderizing it properly, and you will reap the rewards in the form of an incredibly satisfying, tender and juicy piece of meat.