Ham Steak is a term used to refer to centre-cut slices of ham. Centre-cut means cut from the centre of a cured ham.
They will range in thickness from 3/8 inch to 3/4 to 1 inch thick (from 10 to 25mm thick.)
Oval in shape, there may or may not be a piece of the shank bone in the middle.
Like most British or American style ham, Ham Steaks require cooking.
A Ham Steak can be grilled (aka bbq'ed in the UK), fried or baked. It is often brushed before cooking with a tangy glaze.
You can also chop them up to use in stir-fries, frittatas, quiches, scrambled eggs, etc. If using in scrambled eggs, fry the ham on its own for a few minutes before pouring the eggs in.
HamArdennes Dry Ham; Bradenham Ham; Brine-Cured Ham; Butt End Ham; Country Ham; Devilled Ham; Fresh Ham; Gammon; Ground Ham; Guijuelo Ham; Ham Steak; Ham; Irish Ham; Leoncini Roasted Ham; Limerick Ham; Los Pedroches Ham; Pannonia Ham; Spanish Ham; Suffolk Cure; Taylor Pork Roll; Virginia Ham; Wachholder Ham
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