Ham Steaks with Whiskey Sauce

Thick ham steaks brushed with melted butter and grilled until the edges char pair with a quick pan sauce built on sauteed onions, brown sugar, and a shot of whiskey. The sauce takes about as long as the ham does on the grill, so everything comes together at the same time.

Snipping the fat around the edges before grilling is a small step that makes a big difference. Without those cuts, the fat contracts faster than the meat and curls the steaks into cups that won’t cook evenly. A few quick snips with kitchen shears keeps them flat on the grill.

Kitchen Tips

• Cook the flour in the butter-onion mixture for a full 2 minutes before adding the whiskey. Raw flour tastes pasty and won’t thicken properly.
• Add the whiskey off heat to avoid a flame-up, then return to the stove. The alcohol cooks off quickly, leaving behind smoky sweetness.
• If the sauce thickens too much as it sits, thin it with a splash of stock or water. It should pour easily over the steaks.
• Use a bourbon or Irish whiskey for a smoother, sweeter finish. Scotch works but adds a smokier, peatier note.

Variations

• Add a tablespoon of whole-grain mustard to the sauce for a tangy, sharp contrast against the sweet ham.
• Swap whiskey for apple brandy (Calvados) and add a few sliced apples sauteed with the onions.
• Serve alongside sauteed potatoes and buttered peas for a classic pub-style plate.