This post may contain affiliate links. Please read our disclosure policy.
This glazed ham steak is pan-fried on the stove in 15 minutes and finished with a three-ingredient maple-Dijon glaze.
Featured Comment
“I made this ham steak again tonight and it was just so good. Everything came together quickly. Thanks for another great recipe.”
– Ryan
Quick Look
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Equipment: 10-inch skillet
- Cook Method: Pan-fry on the stovetop
- Servings: 1
- Difficulty: Easy. The ham steak is already fully cooked, so the skillet time is just about color and glaze.
- Flavor Profile: Smoky, salty ham with a sweet and tangy glaze that caramelizes in the pan. The Dijon cuts through the sweetness and the brown sugar adds a slight crunch on the edges.
A stovetop ham steak dinner with a maple-Dijon glaze made in the same skillet, start to finish in one pan.
Why You’ll Love This Glazed Ham Steak Recipe
A seared ham steak with a glossy maple-Dijon glaze spooned over the top. One skillet, about 10 minutes of actual cooking, and dinner is on the plate.
Ham steaks are already fully cooked, so the skillet time is just about building a browned crust and warming the center through. Four minutes on the first side without moving it, three on the second, and you’re done.
The glaze is what makes this recipe worth coming back to. Brown sugar, maple syrup, and a spoonful of Dijon mustard, all made in the same pan after the ham comes out. The acid in the mustard cuts through the saltiness of the ham and keeps the glaze from being too sweet. The brown sugar caramelizes in about 30 seconds and pulls all the flavor left in the pan from searing into the sauce.
I’ve made this with different glazes over the years and this maple-Dijon version is the one I keep using. A 10-inch skillet is the right size for an 8-ounce steak. If you’re cooking for two, use two steaks in a 12-inch skillet and double the glaze.
If you’d rather cook your ham steak in the oven, try my baked ham steak sheet pan meal for an easy one-pan dinner.
Watch How To Make Glazed Ham Steak
Table of Contents
Ingredient Notes
Here’s what goes into this stovetop ham steak recipe and why each ingredient matters. If you have any ingredients leftover, check out our Leftover Ingredients Recipe Finder.
Ham steak is a thick slice cut from a whole ham. Look for one labeled “fully cooked,” “cured,” or “hickory smoked” in the meat section, usually near the bacon. An 8-ounce steak is the right size for one serving. Because it’s already fully cooked, the skillet time is about building flavor, not cooking raw meat. This recipe will not work with a raw or uncooked ham steak. If you’ve got an extra ham steak, use it in single serving ham and bean soup or small batch ham and cheese scones.
Butter is used to sear the ham and build flavor in the pan. Salted butter works best here.building flavor in the pan. Salted butter works best here.
Brown sugar caramelizes quickly in the hot pan and forms the base of the glaze. Light or dark brown sugar both work. Dark brown sugar has a stronger molasses flavor if you want something richer.
Maple syrup adds a woodsy sweetness that brown sugar alone doesn’t give you. It also keeps the glaze loose enough to spoon over the ham. Use real maple syrup if you can. Pancake syrup works in a pinch but the flavor won’t be as good.
Dijon mustard adds a mild tang that balances the sweetness of the glaze. It won’t taste strongly of mustard in the finished dish. Whole grain mustard is a good substitute if you don’t have Dijon.
Recipe note: The recipe video shows the original brown sugar, butter, and cinnamon glaze. The current recipe uses a maple-Dijon glaze. Both versions are listed in the recipe variations section below.
Recipe Variations
This easy ham steak recipe can be customized with a few simple ingredient swaps.
Honey glaze: Use 1 tablespoon of honey in place of the maple syrup. Add 1 teaspoon of apple cider vinegar to thin the glaze and balance the sweetness. Honey caramelizes faster than maple syrup, so stir constantly and pull the pan off the heat as soon as the sugar dissolves.
Spicy glaze: Add a pinch of red pepper flakes or a small dash of hot sauce to the glaze.
Pineapple glaze: Replace the maple syrup with pineapple juice for a sweeter, fruitier glaze.
Brown sugar and cinnamon glaze: Use 2 tablespoons of butter, 1 tablespoon of brown sugar, and 1/8 teaspoon of cinnamon in place of the maple-Dijon glaze. This is the original version shown in the recipe video.
For two: Use two ham steaks in a 12-inch skillet and double the glaze. Cook time stays the same.
Looking for more easy dinner ideas for one? Start here with our 35 favorite single serving dinners.
How To Cook A Ham Steak On A Stove
For ingredient amounts and full instructions, see the recipe card below.
Before you begin: Let the ham steak sit at room temperature for 10 minutes. Cold meat hitting a hot pan drops the temperature and steams instead of searing.
- Melt butter in a 10-inch skillet over medium heat. Add the ham steak and cook for 4 minutes without moving it. The underside should be golden brown.
- Flip and cook for 3 more minutes. Transfer to a plate and cover loosely to keep warm.
- Lower the heat to medium-low. Add the brown sugar, maple syrup, and Dijon mustard to the same skillet. Stir continuously until the sugar dissolves, about 30 seconds.
- Spoon the glaze over the ham and serve immediately.
Expert Tips
Don’t skip the sear. Cook the ham without moving it for the first 4 minutes. This is the Maillard reaction, where heat transforms proteins and sugars on the surface into hundreds of new flavor compounds. It’s the difference between a flavorful crust and meat that just tastes warmed through.
Watch the glaze closely. Brown sugar burns fast. Keep stirring and pull the pan off the heat as soon as the sugar dissolves.
Score the edges if the steak curls. Ham steaks sometimes buckle in the pan because the outer ring of fat shrinks faster than the meat. Cut a few small notches into the fat around the edge before cooking and it will lie flat.
Use the fond. The browned bits stuck to the pan after searing are concentrated flavor. The glaze ingredients dissolve them into the sauce. Don’t wipe or wash the skillet between searing and making the glaze.
Freeze ham steaks for later. They keep well in the freezer for up to 3 months. Stock up when they’re on sale.
Troubleshooting
If your ham steak isn’t turning out quite right, here is how to fix common issues like dry meat, a weak sear, or a glaze that burns.
Why is my ham steak dry?
It cooked too long. Four minutes on the first side and three on the second is all it needs. The ham is already fully cooked, so anything beyond that pulls moisture out. If it’s already overcooked, spoon extra glaze over the top to add moisture back.
Why didn’t my ham steak get a good sear?
The pan wasn’t hot enough when the ham went in. Wait until the butter is fully melted and starting to foam before adding the steak. If the ham went in cold from the refrigerator, the pan temperature dropped too fast to brown the surface.
Why did my glaze burn in the pan?
The heat was too high. Lower the skillet to medium-low after removing the ham and before adding the glaze ingredients. Brown sugar and maple syrup burn fast. Stir constantly and pull the pan off the heat as soon as the sugar dissolves, about 30 seconds.
Why is my glaze too thin?
It needs a few more seconds on the heat. The glaze thickens as the sugar fully dissolves and reduces. If it’s still runny after 30 seconds, keep stirring over medium-low heat for another 10 to 15 seconds. It will also thicken slightly as it cools on the plate.
Why is my ham steak too salty?
The brand of ham steak determines the salt level. Some are saltier than others depending on the curing process. Serve it with something neutral like rice, mashed potatoes, or roasted vegetables to balance the flavors. The Dijon in the glaze also helps cut through the salt.
What To Serve With Ham Steak
Pair this pan-fried ham steak with a single serving side dish to make it a complete meal:
- Mashed potatoes for one
- Single serving green beans almondine
- Small batch cornbread
- Small batch sweet potato wedges
Frequently Asked Questions
A thick slice cut from a whole ham, usually about ½ to ¾ inch thick. Most are sold fully cooked, cured, or smoked, so they only need to be heated through and seared for flavor.
About 7 minutes total. Four minutes on the first side without moving it, then flip and cook for 3 more minutes. The ham is already fully cooked, so the skillet time is just for browning and warming the center through.
145°F internal temperature. Since most ham steaks are pre-cooked, they just need to be heated through. An instant-read thermometer in the thickest part confirms it’s ready.
Yes. The ham tastes good on its own with just a butter sear. The glaze adds flavor but it’s optional.
Store in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat for a few minutes on each side, or in the microwave in 30-second intervals to avoid drying it out.
Yes. The cooking time stays the same. The bone takes up some of the weight, so you may want a slightly larger steak to get a full serving.
Yes. Since ham steaks are sold fully cooked, they’re safe to eat without heating. But searing in a skillet brings out much more flavor.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this glazed ham steak or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Glazed Ham Steak Recipe
Watch How To Make This
Equipment
Ingredients
- ½ tablespoon salted butter
- 1 (8-ounce) boneless, fully cooked ham steak
- 2 tablespoons brown sugar
- 1 tablespoon maple syrup
- 1 teaspoon dijon mustard
Instructions
- Let the ham steak sit at room temperature for 10 minutes before cooking.
- Melt butter in a 10-inch skillet over medium heat.
- Add the ham steak and cook for 4 minutes without moving it. The underside should be golden brown.
- Flip the ham and cook for 3 more minutes.
- Transfer the ham to a plate and cover loosely to keep warm.
- Lower the heat to medium-low. Add the brown sugar, maple syrup, and Dijon mustard to the same skillet. Stir continuously until the sugar dissolves, about 30 seconds.
- Spoon the glaze over the ham and serve immediately.
Notes
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Perfect for my husband when I’m not that hungry…canned sweet potatoes in oven, corn and a salad. Perfect!
My glaze hardened as well. Most likely because I over cooked it. The brown sugar wouldn’t melt though. I couldn’t imagine putting a grainy sauce on the ham. What did I do wrong please?
This should not happen and as you can see from our video and from photos, the butter melts, and the brown sugar dissolves. This process can take anywhere from 30 seconds to 2 minutes depending on the level of heat. If the glaze hardens, it is likely because the heat was too high or the sauce was cooked for too long.
I made the ham steak and the corn bread with honey butter. It is one of my favorites!
We really enjoyed the flavor…but like Linda’s my sauce caramelized and turned hard like candy…I could spoon the butter part of the sauce over the ham…but the brown sugar mixture turned into lumps…those lumps were tasty…thanks for sharing your recipe[s]…
I’m so glad you both enjoyed the ham, Teresa. If the ham glaze hardens, it was likely cooked too long. Please take a look at our ham steak video, we show the step-by-step process for making the ham glaze.
This is nice but I really like a glaze I found a few year’s ago that is a heaping spoonful of cherry preserves loosened up with some balsamic vinegar and heated through and poured on top.
Can’t wait to try some of the recipes.
Hi love you recipes, I use many of them since I live alone
I like the ham steaks but I find them a bit salty after freezing them???
I also to pour a small amount of
Maple pancake syrup on the ham steak and cook it those few minutes on low heat.
Why did my glaze get hard like candy but harder. Do you not cook at medium heat? I even stirred constantly.for the 2 minutes.
It sounds like the glaze may have simmered for too long.
I see you have green beans on the plate (a perfect side). What is the other side in the picture (possibly sauteed mushrooms would be my guess)? The plate looks fantastic!
Kathy, fried apples are on the plate along with the green beans. It’s a delicious addition. Here is the link to the fried apples recipe – https://onedishkitchen.com/fried-apples-recipe/
Hello Joanie,
Your recipes are just the thing for me. I’m 80 years old, a widow and I don’t need much and your site has been perfect for me. Have saved a lot with your recipes and just downloaded the ham steak for one. One can make a number of meals with this, omlets, slider sandwiches, salads etc.
deviled eggs will be fantastic. Thank you so much for sharing all your wonderful recipes with all of us who need so much help now-a-days.
God bless you and take care and stay safe in our times.
Phyllis Smith
Great idea. Next on my list to try!