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 minutes.

These steaks pair well with almost any side dish.

plated Glazed Ham Steaks

What is a Ham Steak?

Ham steak is simply a slice of ham cut from a whole ham roast. It’s often sold at the grocery store boneless and pre-cooked, making it a quick and easy meal option. You can also buy ham steaks with a bone in the middle, which cook the same way. Ensure the package says “fully cooked.”

This ham steaks recipe is great for a quick meal and great for when you don’t have time to bake a whole ham and they can be used in sandwiches, soups, and salads.

Ham Steak in a pan being glazed

How to Cook Ham Steak

This simple weeknight meal is ready in less than 10 minutes.

  1. Fry ham steaks in a skillet with butter (as per the recipe below).
  2. Combine glaze ingredients and brush over ham steaks.
  3. Continue to cook until the glaze is cooked onto the steaks.
close up of glazed ham steaks with dip

What to Serve with Ham Steak

For dinner, serve with a dollop of mustard and add garlic mashed potatoes or roasted potatoes and a veggie like parmesan roasted broccoli or green beans.

For breakfast, serve with poached eggs!


Store leftover ham steaks in the refrigerator for up to 4 days. Use them in your favorite leftover ham recipes.

More Quick Ham Recipes We Love

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plated Glazed Ham Steaks
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Glazed Ham Steaks

This ham steak is covered in a sweet glaze and served with mustard for a quick & easy entree!
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
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  • 1 ½ pounds ham steaks

For the Glaze

  • 2 tablespoons brown sugar
  • 2 tablespoons maple syrup
  • 1 tablespoon Dijon mustard
  • 1 tablespoon butter melted
  • ½ tablespoon apple cider vinegar


  • In a small bowl, mix brown sugar, maple syrup, mustard, butter, and cider vinegar. Brush the glaze mixture over both sides of the ham.
  • Heat a large frying pan over medium heat. Add the ham steaks and cook for 2 to 3 minutes per side.
  • Flip and cook for an additional 2 -3 minutes until heated through, and the glaze is sticky.


Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or in a frying pan with a little extra maple syrup and Dijon mustard to refresh the flavors!
5 from 108 votes

Nutrition Information

Calories: 285 | Carbohydrates: 13g | Protein: 33g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 84mg | Sodium: 2229mg | Potassium: 575mg | Fiber: 1g | Sugar: 12g | Vitamin A: 87IU | Vitamin C: 55mg | Calcium: 23mg | Iron: 2mg

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
Glazed Ham Steaks on a plate with mustard dip and a title
close up of Glazed Ham Steaks with writing
Glazed Ham Steaks with mustard and writing
brusing ham with glaze and close up of plated Glazed Ham Steaks with a title


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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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    1. Hi Shaun, yes the butter should be melted before mixing with the rest of the ingredients. I have updated the recipe.

  1. I have been looking for such a recipe for ham steaks. I sometimes make an apricot or cranberry glaze as well. But this one is perfect.

    I love the simplicity of your recipes! Thank you for sharing.

  2. I’ve made these a few times now, A fantastic recipe…..Tonight I’m trying the glaze on smoked pork chops, I’m certain it will be just as yummy , Thanks for sharing this wonderful recipe 5 stars

  3. I’d like to make this for a crowd for Easter brunch. Could I pan fry it the day before and reheat it in the oven in the morning?

  4. Hi! This looks delicious and can’t wait to try it. Should I brush the glaze over both sides of the steaks, or just one side? Thanks for any advice :)