Grilled Ham Steaks with Southern Kale Salad

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On my first attempt at this dish, I overcooked the ham steaks into dry hockey pucks. Now I keep a close eye on them—they only need about three minutes per side in a hot skillet—and pair them with a bright kale salad that's tossed while the meat is still resting.

I've made this recipe enough times to know it earns its place in my kitchen rotation. The ham steaks are usually pre-cut and easy to grab, while the kale salad comes together quickly: I massage the greens with lemon juice and olive oil until they soften, then add a handful of toasted pecans for crunch.

One thing that makes this dish really shine is letting the ham rest before slicing. It keeps all the juices inside so each bite stays tender against the tartness of the salad. I also like to serve it with crusty bread or a simple grain side, though honestly, the two components work beautifully on their own.

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Prep Time 10

Cook Time 15

Total Time 25

Servings: 4 servings

Course: Main Dish

Cuisine: Southern

Calories: 380

Ingredients Method Nutrition Notes

Ingredients

For the Ham Steaks

4 ham steaks about 1-inch thick, 6-8 oz each
2 tbsp olive oil
Salt and freshly ground black pepper
2 cloves garlic minced

For the Southern Kale Salad

1 large bunch kale about 8 oz, stems removed
3 tbsp extra-virgin olive oil
2 tbsp fresh lemon juice
1/4 cup toasted pecans or walnuts chopped
2 tbsp apple cider vinegar
1 tbsp honey
Salt and pepper to taste

For Garnish (optional)

Red pepper flakes
Shaved Parmesan cheese

Method

Prepare the kale: Remove stems from the kale and chop leaves into bite-sized pieces. Place in a large bowl and drizzle with olive oil, lemon juice, apple cider vinegar, and honey. Massage with your hands for 2-3 minutes until the kale softens and darkens slightly. Season with salt and pepper.
Season the ham: Pat the ham steaks dry with paper towels. Brush both sides with olive oil and season generously with salt and black pepper.
Cook the garlic: In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add minced garlic and cook for 30 seconds until fragrant but not browned. Remove from pan.
Sear the ham steaks: Increase heat to high. Add ham steaks in batches (don't crowd the pan) and cook 3-4 minutes per side until golden brown edges form. The internal temperature should reach 140°F for pre-cooked ham or 165°F if using raw/smoke-cured varieties.
Rest and serve: Transfer steaks to a cutting board and let rest for 5 minutes while you finish the salad. Slice against the grain into strips.
Toss and plate: Add toasted pecans to the kale and give it one final toss. Plate the sliced ham over the dressed kale, sprinkle with red pepper flakes if desired, and serve immediately.

Nutrition

Calories: 380kcalCarbohydrates: 14gProtein: 26gFat: 27gSaturated Fat: 5gCholesterol: 65mgSodium: 980mgPotassium: 520mgFiber: 4gSugar: 6gVitamin A: 32IUVitamin C: 18mgCalcium: 85mgIron: 3mg

Notes

Prep tips: You can massage the kale ahead of time—it actually gets better after sitting for an hour. Toast pecans in a dry skillet over medium heat for 3-4 minutes, watching closely so they don't burn.

Substitutions: Spinach works well instead of kale (add it at the end rather than massaging). Use walnuts, almonds, or even pumpkin seeds if pecans aren't your thing. Any thick-cut ham—honey-glazed, smoked, or plain—all work beautifully.

Storage: Leftover salad keeps in the refrigerator for 2 days and actually improves as the flavors meld. The ham steaks can be reheated gently in a skillet with a splash of water to keep them moist.

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