This ham steaks recipe is perfect for any meal of the day!
Ham steaks are coated in a sweet and simple glaze and pan-fried to perfection for a meal that’s on the table in less than 10 mintues.
What is Ham Steak?
Ham steak is simply a slice of ham that’s cut from a whole ham roast. It’s most often sold boneless and pre-cooked, which makes it a super convenient meal option. You can also find ham steaks with a bone in the middle, which cook the same way.
When you don’t have time to bake a whole ham, ham steaks are the answer. They can be used in sandwiches, soups, and salads, and can be enjoyed for any meal. When selecting ham steaks, ensure that your package says “fully cooked” so you know you’re getting a pre-cooked ham steak.
How to Cook Ham Steak
This simple weeknight meal is ready in less than 10 minutes.
- Fry ham steaks in a skillet with butter.
- Combine glaze ingredients and brush over ham steaks.
- Continue to cook until the glaze is cooked onto the steaks.
What to Serve with Ham Steak
Serve with a dollop of mustard and add a few tasty sides like garlic mashed potatoes or parmesan roasted broccoli along with this tasty Caesar salad.
For breakfast, serve alongside a cheesy hashbrown casserole, or top with a poached egg!
Leftovers
Leftover ham steaks have so many different uses! Put slices between toasted ciabatta bread for a hearty sandwich or dice up and toss on top of a bed of greens for an easy, work-day salad!
To store, just keep them in a zippered bag in the refrigerator and when it’s time to reheat, pop it in the microwave or reheat in a skillet with a little extra maple syrup and Dijon mustard to refresh the flavors!
Hearty Ham Favorites
Did your family love these Glazed Ham Steaks? Leave us a rating and a comment below!
Glazed Ham Steaks
Equipment
Ingredients
- 1 ½ pounds ham steaks
- 2 tablespoons brown sugar
- 2 tablespoons maple syrup
- 1 tablespoon dijon mustard
- ½ tablespoon cider vinegar
- 1 tablespoon butter
Instructions
- Heat a large frying pan over medium heat. Add the ham steaks and cook for 2 to 3 minutes per side.
- In a small bowl, mix brown sugar, maple syrup, dijon mustard, cider vinegar, and butter.
- Brush over the ham and cook for an additional 2 to 3 minutes per side or until heated through and the glaze is sticky.
- Serve warm with mustard.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Ham, Main Course, Pork
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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There is not one recipe that I have tried from this site that the wife and I have not liked. These are especially easy, quick and becoming a fast favorite. The ingredients are simple and always in the cupboard or in the pantry and make us continue to come back time and again for a new recipe. Highly recommended.
Awesome! Simple, fast and so tasty my husband thinks I spent hours on it. That’s a total win for me!
Hi! How long would you pan fry this if it was uncooked ham steak. We got one from a local butcher and it has a bone in the middle but it is flat like a steak. Thanks for any advice! :)
Hi Felicia, you will want to cook it for a few minutes per side until it reaches a minimum internal temperature of 145°F.
Is the mustard supposed to go IN the glaze, or just on the side?
Hi Crystal, the dijon mustard is mixed in with the remaining ingredients in Step 2. But we love serving with additional mustard on the side.
This recipe was simple and delicious. Thank you!
I made this tonight and the flavor was great. The glaze was very thin though and didn’t thicken in the pan. Any advice?
Thanks!
Did you use a large frying pan? If it is over crowded, or it was more like a pot, that may cause the sauce to not thicken. Hope that helps!
Hi Holly I am cooking it now, do I drain the juice before the glaze? There is a lot in there. Thank you
I would drain the juice so the glaze gets sticky. Enjoy Janelle!
I love this recipe but can it be baked in the oven.
You can follow this recipe but swap out the glaze. Let us know how it works out for you!
Excellent! It’s a keeper!
Sounds delicious. Will this work on a grill?
I’ve never tried on a grill Debbie. Can’t see why not. Let us know if you try the ham steaks on the grill!
I slow cooked 4gammon stakes for 5 hours with the juice, apple cider and brown sugar. When cooked they were stuck together, how do I get around this.
I haven’t had that happen Tony, but you could try brushing your gammon steaks with some oil and see how that works. Let us know if you try it!
This glaze was most delicious!! Thanks
Glad you enjoyed it Sarah Beth!
This was excellent, easy and my husband loved it!!
This sauce is delicious! Can I use it to brush on a half ham that I’m cooking in the oven?
I think that should work just fine. I usually add the glaze during the last 20 minutes and turn the oven up to a high temperature to allow it to caramelize without burning.
That’s good news, can’t wait to try it. Happy Thanksgiving.
Happy Thanksgiving to you and your family too!
What temp. do you suggest?
I would suggest 425°F. You can follow this recipe but swap out the glaze. Let us know how it works out for you!
Just made ham steaks for lunch today…this glaze is delicious! Thank You!
You’re welcome Mary Beth!
My new go to recipe when cooking ham steaks.
Best glaze I have ever made! Beautiful color, smooth and so tasty
Love the flavors. I used whole grain dijon mustard; delicious and so quick and easy.
Extremely easy to prep/make and extremely delicious. This recipe will be entered into our weekly meal rotation for sure
I have tried a few different recipes for ham steaks and this one is our favorite so far! I love that it is so quick and easy. Thanks!
Glad you liked it Caitlin!
There were only two of us for Easter this year, so instead of a full ham we opted for a ham steak. The glaze on this ham steak was soo yummy!
Bookmarked!, I love it!
Glad you enjoyed it, Antoine.