Brown Sugar Glazed Ham Steak Dinner
Equipment
- Large skillet or cast iron pan Ideal for getting that gorgeous sear on your ham steak. A non-stick skillet can work, but cast iron helps caramelize the brown sugar glaze more evenly.
- Tongs or spatula For flipping the ham steak without tearing.
- Small saucepan (optional) If you prefer to make the glaze separately before combining with the ham.
- Meat thermometer (optional) If using a raw or partially cooked ham steak, this ensures food safety.
Ingredients
For the Ham Steak & Glaze
- 1 large bone-in or boneless ham steak about ¾ to 1 inch thick, roughly 1–1.5 pounds
- 3 tablespoons unsalted butter
- ½ cup brown sugar light or dark
- 2 teaspoons Dijon mustard
- 1 tablespoon apple cider vinegar
- ½ teaspoon ground cloves
- 1 tablespoon water
- Freshly ground black pepper to taste
Optional Garnish
- Chopped parsley or thyme
- Pineapple rings or slices for garnish or to sear with the ham
For the Sides (serving suggestion)
- Roasted Brussels sprouts with balsamic drizzle
- Garlic mashed potatoes or buttered baby red potatoes
- Warm cranberry sauce or a quick cranberry ham glaze recipe
Instructions
Prep Your Ham Steak
- If your ham steak is vacuum-packed, remove it from the packaging and pat it dry with paper towels. This helps with browning and prevents the glaze from getting watered down.
Make the Glaze
- In a small bowl or directly in your pan over low heat, combine butter, brown sugar, Dijon mustard, apple cider vinegar, water, and ground cloves. Stir until the sugar dissolves and the mixture becomes glossy and syrupy, about 2–3 minutes.
Pro tip: You can also use orange juice in place of water for a citrusy twist that complements the richness of the ham.
Sear the Ham Steak
- Raise the heat to medium and place your ham steak in the skillet. Let it cook for 3–4 minutes on one side to develop some color.
Glaze and Flip
- Spoon half the glaze over the top of the ham, then flip the steak carefully using tongs. Spoon the remaining glaze over the newly flipped side and cook another 3–5 minutes, allowing the glaze to reduce and stick to the meat. The ham should be glossy and have golden edges with slightly sticky bits on the surface.
- If the glaze gets too thick or sticky, splash a tablespoon of water into the pan and swirl it around to loosen things up.
Optional Garnish
- Add fresh herbs or seared pineapple rings just before serving for that festive flair. You can even serve it right on the skillet for a rustic touch.