Ham Steaks
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Ham Steaks are perfect when I want to impress guests without the stress. They look fancy but come together quickly into a sweet, savory dish. Those crispy, caramelized edges give way to tender ham coated in a maple glaze, creating a sweet and salty combination so irresistible, you’ll find yourself going back for one more slice.
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I make them for quick weeknight dinners, weekend breakfasts, and brunch, but they’re also perfect as the centerpiece for holiday spreads like Christmas, New Year’s Eve, or Easter. They’re great for meal prep since they stay fresh in the fridge for 3 to 4 days, freeze for up to 2 months, and reheat beautifully without drying out.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Ham Steaks with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Ham steaks look fancy, but I’ll show you that making them is so much simpler than you might think.
Cut the Ham Steaks
Cut each ham steak in half; each half will be one serving, so slice them evenly. Cutting them first makes them easier to manage in the skillet.
I use a sharp chef’s knife here, which consistently gives clean cuts, whether I’m slicing meat, fruit, or vegetables.
Mix the Glaze
In a small bowl, mix together the maple syrup, garlic powder, thyme, and paprika using a mini whisk or a spoon. This creates a simple glaze that you’ll add to the pan after the ham browns. I use a small prep bowl to keep the glaze ready while I cook.
Heat the Skillet and Add Butter
Heat a large skillet (about 12 inches) over medium heat. Add the butter and swirl to coat the bottom once melted. The butter should foam but not brown, so watch the heat and adjust if needed. A good nonstick skillet makes flipping easier and prevents sticking.
Brown the Ham
When the butter begins to foam, add the ham slices in a single layer, or cook each in a separate batch if they don’t fit in the pan. Cook for about 3 minutes, or until the bottom is nicely browned.
Don’t move them around too much because you want that golden crust to form. If your slices are particularly thick, you might need to add an extra minute to the cooking time.
Add the Glaze and Flip
Pour in the maple syrup mixture and gently swirl to combine with the pan juices. Flip the ham and cook for another 2 minutes, or until the other side is browned and glazed.
The glaze will bubble and thicken slightly as it cooks, coating the ham in a sticky layer. I use heat-resistant silicone-tipped tongs to flip the ham without scratching the pan.
Serve with Pan Sauce
Transfer the ham to serving plates and drizzle with the pan sauce; it’s the best part here, so make sure to scrape up every bit from the skillet. Serve immediately while the glaze is still warm and glossy. Enjoy!
Equipment
Ingredients
- 1 pound ham steaks (2 pieces) fully cooked
- 2 tablespoons butter
- ¼ teaspoon garlic powder
- ¼ teaspoon dried thyme
- ¼ teaspoon paprika
- 2 teaspoons maple syrup
Video
Instructions
- Cut each ham steak in half — each half will be one serving.1 pound ham steaks
- In a small bowl, mix together the maple syrup, garlic powder, thyme, and paprika.¼ teaspoon garlic powder, ¼ teaspoon dried thyme, ¼ teaspoon paprika, 2 teaspoons maple syrup
- Heat a large skillet (about 12 inches) over medium heat. Add the butter and swirl to coat the bottom once melted.2 tablespoons butter
- When the butter begins to foam, add the ham slices in a single layer. Cook for about 3 minutes, or until the bottom is nicely browned.
- Pour in the maple syrup mixture and gently swirl to combine with the pan juices. Flip the ham and cook for another 2 minutes, or until the other side is browned and glazed.
- Transfer the ham to serving plates and drizzle with the pan sauce. Serve immediately.
Notes
Nutrition
How to Store Leftovers
Keep fully cooled cooked and glazed ham steaks refrigerated in an airtight container for 3 to 4 days. For longer storage, flash-freeze them on a baking sheet first, then keep them frozen solid in a freezer bag for up to 2 months.
If you didn’t flash-freeze them, separate layers with parchment paper to prevent sticking. Thaw overnight in the fridge before reheating. You can reheat slices in a skillet over medium heat for about 1 minute per side, or microwave them until warmed through.
The glaze may thicken after chilling, especially after freezing, so a quick warm-up in the skillet helps loosen it up and brings back its glossy finish.
What to Serve With Ham Steaks
I usually serve these ham steaks with roasted asparagus, mashed potatoes, or roasted vegetables for dinner, or alongside scrambled eggs and toast for breakfast. The maple glaze pairs beautifully with savory sides like sautéed spinach, green beans, roasted Brussels sprouts, or a simple arugula salad with a light vinaigrette that cuts through the sweetness.
More Easy Recipes for You to Try at Home
I’ve got many more quick recipes that are just as flavorful as this one, worth keeping in your rotation:
