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You shouldn’t need a lot of oil for this. The oil is only needed to prevent the ham steaks from sticking, rather than to deep-fry them. Use whatever cooking oil you have on hand, or substitute a small pat of butter instead. You can use a paper towel dipped in oil to apply only a very thin layer to the pan. Alternately, use a small amount of cooking spray to lightly grease the pan. Turn a larger element on your stove to a medium to high heat and allow the oil to begin heating up. Keep an eye on the skillet as it heats up. If it begins to spit oil, both the amount of oil and the heat are likely too high. If you are cooking with butter, keep the heat lower until you put the ham steak in the pan. The butter may brown and burn otherwise. Ham steaks contain a lot of extra moisture that can keep them from browning fully. To reduce the amount of extra liquid going into the pan, dab at the outside of your ham steaks with a few paper towels to dry them as much as you can before cooking them. If you skip this step or notice too much liquid in the bottom of the pan while the ham steaks cook, carefully pour some of it out. Be careful not to drop your ham steaks as you do! Add the ham steak to your preheated frying pan and let it brown on one side. After around 5 minutes, use a pair of tongs or a fork to flip the ham steak over. Cook until browned on both sides and warmed through. If you want to apply a glaze to your ham steaks, brush it over the surface of the meat as you let the ham cook. Keep flipping your ham steaks until the glaze thickens or is cooked through. Remove the ham steaks from the frying pan or skillet and serve while they’re still warm. You can also keep the ham steaks in the refrigerator for 2-3 days, reheating them just before serving.
Use cooking oil to grease a large frying pan. Put the frying pan or skillet over a medium heat. Pat the ham steak dry with a few paper towels. Cook the ham steak on each side for 4 to 5 minutes, or until brown. Serve your ham steaks immediately.