Ham Steaks

Ham Steaks are my go-to when I need dinner on the table fast but want it to look impressive. A simple maple glaze with garlic powder, thyme, and paprika transforms into a sticky caramelized coating that clings to every slice. The ham cooks until perfectly browned and tender inside. I make them for quick weeknight dinners, weekend breakfasts, and holiday spreads like Christmas, Easter, and New Year's Eve. They stay fresh in the fridge for 3 to 4 days or freeze for up to 2 months, and they reheat beautifully without drying out.

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Prep Time: 5

Cook Time: 10

Total Time: 15

Course: Breakfast, Brunch, Dinner, Main Course

Cuisine: American

Keyword: Ham Steaks

Servings:

Calories: 199kcal

Author: Mandy Applegate

Equipment

Nonstick skillet

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

US Customary - Metric

Video

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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

I've got tips to help you perfect your ham steaks and get your glaze really addicting:

Check the package size: Ham steaks usually come in 8-ounce or 12-ounce packages, so adjust your portions accordingly. If you have larger steaks, you might only need one instead of two.

Use fully cooked ham: The ham steaks are already cooked, so you're just reheating and glazing them. Don't overcook or they'll dry out.

Make it a little sweeter: If you want a richer glaze, stir in 1 teaspoon of brown sugar with the maple syrup mixture for deeper caramelization and a molasses-like sweetness.

Watch the butter: The butter should foam but not brown. If it starts to darken, lower the heat so the glaze doesn't burn.

Perfect the glaze consistency: Swirling the glaze with the pan juices helps it coat the ham evenly and creates a thicker sauce. If the glaze is too thin, let it cook for an extra 30 seconds. If it's too thick, add a teaspoon of water to loosen it up.

Store properly: Keep glazed ham steaks fresh in an airtight container in the fridge for 3 to 4 days or up to 2 months frozen in a freezer bag. Flash-freeze first or separate layers with parchment paper if freezing to keep them from sticking. Thaw and reheat in a skillet.

Nutrition

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