1
Place 4-quart saucepan on the stove over medium-high heat, add butter and vermicelli and stir until lightly browned and butter stops foaming, about 3 minutes.
2
Add water or chicken stock and salt. Bring to a boil.
3
Add bulgur, bring back to a boil, then lower heat to medium-low and cook until all the liquid has been absorbed, about 25 minutes. Do not stir. Sprinkle with pepper. Remove from heat, cover to keep warm and set aside.
4
Meanwhile, while bulgur is cooking, heat a cast-iron or other heavy-bottomed skillet over high heat.
5
Add peppers, turning occasionally until skin is blackened and blistered (you can also do this carefully over the burner of a gas stove).
6
Place peppers in a bowl and cover with a plate to trap heat and steam off the skins. Once peppers are cool enough to touch, gently remove blacked skin and set aside.
7
While skillet is still hot, sear the ham steaks, turning once to brown on both sides.
8
Slice ham steaks into quarters and serve immediately with pilaf and peppers.
