Asian Style Braised Ham Steak

Asian Style Braised Ham Steak

Last night we were having Ham Steak for dinner, Earl is tired of just frying the ham steak (to be honest so am I). I like to try new way of cooking the same old thing.  On line I go, Food network here I come. After a brief look I find flavors we both like.


  • 1 pound, 1 inch thick ham steak
  • 1/4 cup light soy sauce
  • 1/4 cup dry sherry wine
  • 1 to 2 tablespoons butter or vegetable oil
  • 1 teaspoon minced fresh ginger
  • 1/4 cup water
  • Salt and freshly ground black pepper
  • 1/4 cup finely sliced green onions

Remove rind and trim off all but 1/4-inch of outer fat. Score the fat edge at 1-inch intervals so the steak does not curl during cooking and divide ham steak into 2 serving pieces. Marinate ham in soy sauce and sherry wine. Remove ham from marinade. Reserve marinade.

Dry the ham steak and lightly brown in butter for a minute or 2 on both sides. Add ginger, water and reserved marinade to the skillet and bring to a boil. Cover and cook for 5 minutes or until heated through. Remove ham to a serving platter. Boil the liquid down until syrupy and season to taste with salt and pepper. Stir in the scallions and spoon sauce over steak.

Recipe Courtesy of Michelle Urvater

This was one of the most moist ham steaks I have ever eaten. We did make a couple of changes. We do not cook with any type of alcohol so instead of dry sherry wine I used white grape juice, also we did not have fresh ginger on hand. I love fresh ginger and cannot believe I did not have any on hand so I used ground ginger. The flavors were very good but I will still have to try this with the fresh ginger.