Honey-glazed ham steak in a cast iron pan
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Honey-Glazed Ham Steaks, Cast Iron

When the day got away from you and dinner is in 20 minutes, this is the play. A thick ham steak hits a screaming-hot cast iron pan, picks up a glaze of our wildflower honey and butter, and lands on the table before the kids can complain. Pure weeknight magic.

Prep
5 min
Cook
15 min
Total
20 min
Serves
4

Method

  1. Pat the ham steaks dry with a paper towel. Don't skip this. Wet meat won't sear.
  2. Heat a 12-inch cast iron skillet over medium-high until a drop of water dances and disappears. Add the tallow.
  3. Lay the ham steaks in. Sear undisturbed 3 minutes. Flip. Sear another 2 minutes. Move to a plate.
  4. Drop the heat to medium-low. Add the butter, honey, vinegar, mustard, and pepper. Whisk into a glossy glaze, about 1 minute. Don't walk away. Honey scorches fast.
  5. Return the ham steaks to the pan, turning once or twice in the glaze. Let everything bubble together 2 minutes until the glaze coats the back of a spoon.
  6. Move the steaks to a board, spoon the glaze over, and rest 3 minutes. Slice across the grain. Finish with flaky salt and chives. Hit with chili flakes if anyone at the table likes a little heat.

What to serve with it

Skillet potatoes (rough-cut, fried in the same pan after, deglazed with the leftover glaze), buttered green beans, a quick slaw of cabbage and carrots. Or split a biscuit, layer ham, drizzle the pan glaze over, sit down.

A good cast iron pan is a thirty-year inheritance disguised as kitchen equipment. Grandpa
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