Back Country Ham Slice for 6

This is old-school country cooking at its finest: thick ham steaks fried up in a hot skillet, then bathed in a sticky-sweet mustard and brown sugar sauce that clings to every bite.

It’s the kind of supper your grandma made on a Tuesday night without thinking twice, and it hit the table in under half an hour.

The paprika adds a little warmth and color to the glaze, turning simple ham into something you’ll want to sop up with biscuits.

Kitchen Tips

• Score the edges of the ham slices before frying to keep them from curling in the pan.
• Use a cast iron skillet if you have one. The heat retention gives you a better sear and helps the glaze caramelize.
• Serve with mashed potatoes or collard greens to soak up that sauce.