These thin sliced ham steaks are great to cook up quick. Excellent for sandwiches, to eat as a main dish when you want ham but don't want to cook a whole roast, or diced up and added to breakfast scrambles and bakes. It's one of Ashley's favorite dishes for her kids and they use it cubed up added to homemade mac and cheese or scalloped potatoes, too!
Although smoked, this is not a cooked product and you'll want to make sure you cook it to an internal temperature of 145 degrees as the guideline set by the USDA. One of our favorite ways to prepare the large ham steaks is to pan fry (sauté) on a higher heat to sear a bit on both sides then to add water to the pan and cook a few minutes covered to allow the ham steak to heat up while containing the moisture and ensuring it doesn't dry out. You can also bake it whole in the oven, covered to retain the moisture.
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