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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.

Cooking Tips
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.

See Also:

Steak

Other entries for:

Ham
Air-Cured Ham, Ardennes Dry Ham, Bradenham Ham, Brine-Cured Ham, Butt End Ham, Country Ham, Devilled Ham, Fresh Ham, Gammon, Ground Ham, Guijuelo Ham, Ham Steak, Leoncini Roasted Ham, Limerick Ham, Los Pedroches Ham, Pannonia Ham, Spanish Ham, Suffolk Cure, Taylor Pork Roll, Wachholder Ham

Other entries for: Pork

Bacon, Barrow Hog, Berkshire Pigs, Butcher Hog, Casertano Pigs, Crown Roast, Fore Hock, Gilt Hog, Ground Pork, Hog Jowl, Iberian Pigs, Kurobuta Pork, Lard, Mortadella, Oreilles de Crisse, Pickled Pork, Pig's Feet, Pork Belly, Pork Brawn, Pork Chops, Pork Crackling, Pork Cubes, Pork Cuts Illustrated -- British, Pork Hocks, Pork Leg, Pork Loin, Pork Ribs, Pork Rinds, Pork Shoulder, Pork Souse, Pork, Prime Collar, Salt Meat, Sow, Spare Ribs, Stag Hog, Streak of Lean, Tasso, Ventrèche, Zampino

Other entries for:

Meat
Affettati, Beef, Buffalo, Cap On / Cap Off, Game, Goat, Institutional Meat Purchase Specifications, Minced Meat, Offal, Paillards, Potted Meats, Poultry, Roasts, Sausages, Sheep, Steak, Veal, Venison, Yak