Peppered Ham

  • Yield: 6 servings
  • Prep: 10 mins
  • Cook: 5 mins

Hot, sweet and deliciously browned, this is a nothing-to-it, last-minute treat that makes ordinary breakfast ham a bit special. Start by going to your favorite deli or specialty shop and ordering ¼-inch thick ham slices, allowing one per serving.


6-- (1/4-inch-think) slices ham, cut in half to make half-rounds
-- Freshly ground black pepper
2tablespoons dark brown sugar


  1. Cut off excess fat from ham and grease a cast-iron skillet with it. Place skillet over medium-high heat. When hot, add ham, sprinkle with black pepper, and cook, pressing down with a spatula, 1 to 2 minutes.
  2. Flip ham over. Sprinkle each slice with black pepper and 1 teaspoon brown sugar.
  3. When the second side has browned, about 1 to 2 minutes, flip ham, sugar side down. Cook 15 seconds. Remove to a warmed plate and cover with foil.

Passover variation: Prepare soysage according to package directions. Follow step 3 above. Or use smoked salmon instead of ham or sausage as a side dish.

Recipe by Crescent Dragonwagon.

Nutritional Info *per serving

  • Calories 480
  • Glycemic Load 0
  • Fat 17g
  • Saturated Fat 6g
  • Polyunsaturated Fat 2.5g
  • Monounsaturated Fat 8g
  • Cholesterol 220mg
  • Sodium 5210mg
  • Potassium 950mg
  • Carbohydrate 17g
  • Fiber 0
  • Sugars 9g
  • Protein 65g
  • Trans Fat 0
  • Vitamin A 2%
  • Vitamin C 0
  • Calcium 4%
  • Iron 40%