7 Ham Steak Recipes Baked in the Oven

Ham steak, a hearty and flavorful cut of meat, is a kitchen staple that’s cherished by many. Its versatility makes it perfect for a variety of dishes, but today, we’re going to explore a particular way to prepare it: baked in the oven. In this article, we’ll journey through seven mouthwatering ham steak recipes that are easy to make, bursting with flavor, and sure to satisfy your taste buds.

Recipe 1: Classic Brown Sugar Glazed Ham Steak Recipe

My Classic Brown Sugar Glazed Ham Steak

The Lazy Sunday Lifesaver That Never Fails

Alright, let me tell you how this usually goes down. It’s one of those Sundays quiet, a little slow, and my stomach’s making that low growl like it’s auditioning for a sound effects reel. I swing open the fridge, not really expecting much, and there it is… that thick-cut ham steak, sitting there like it knows it’s the main character.

Now, this isn’t some recipe I picked up from a fancy cookbook or a viral food blogger. No. This is one of mine. Born out of hunger, laziness, and the need for something that feels like a warm hug with crispy edges.

Here’s What I Use (a.k.a. The All-Stars)

These are the MVPs of this little kitchen show. I don’t get fancy, but each one pulls its weight.

Ingredient	Amount	Why I Use It
Ham steak	1 (about 1 lb)	Bone-in if I can find it more flavor, more drama.
Brown sugar	¼ cup	Sticky, sweet, and completely irresistible.
Dijon mustard	1 tbsp	Adds a sharp kick that keeps things interesting.
Apple cider vinegar	1 tbsp	Cuts through the sugar like a plot twist.
Butter	2 tbsp	Makes everything shine like it just got polished.
Ground cloves	Just a pinch	Optional, but it whispers “holiday magic.”
Water	2 tbsp	Thins the glaze so it doesn’t turn to candy.
Black pepper	To taste	Just enough bite to say “Hey, I’m here too!”

No salt, and I mean it. The ham’s got enough sass on its own.

Let’s Get Down to Business

This isn’t a slow roast or an all-day project. It’s quick, comforting, and smells like you’ve been working harder than you actually have.

Step 1: Prep the Star of the Show

First off, if that ham steak’s been trapped in plastic, give it a rinse and a pat-down with paper towels. Trust me it gets rid of that weird cling-wrap funk.

I usually leave a little fat on the edges. Don’t panic. That’s where the flavor lives. I trim off anything excessive, but I let some of it ride.

Step 2: Glaze Game Strong

Grab a small saucepan and toss in the brown sugar, Dijon, vinegar, butter, water, and that shy pinch of cloves. Heat it over medium and stir like you mean it.

In a minute or two, it’ll start bubbling and looking like molten candy. Smells like something between Sunday dinner and your grandma’s secret weapon. But for the love of your fingertips don’t taste-test it while it’s hot. That sugar will burn a hole in your soul.

Once it’s glossy and thick, pull it off the heat and let it hang out.

Step 3: Sear the Ham Like You Mean It

Heat a skillet cast iron if you’ve got it until it’s hot enough to make things sizzle. I throw in a bit of butter or oil, nothing too crazy.

Lay that ham steak down like it owes you money. Two or three minutes per side should do it. You just want that caramel-colored crust, not a full cook-through. The kitchen will smell like every diner you’ve ever loved.

Step 4: Glaze That Bad Boy

Once you’ve got some color, pour the glaze right on top. Yes, all of it. Don’t just drizzle drench. Spoon it over, swirl the pan, let the glaze get into every little crevice.

I let it bubble and reduce for another 5 minutes or so, flipping the ham a couple of times. It should look lacquered, sticky, and borderline sinful.

Sometimes I pretend I’m on a cooking show and spoon the glaze over the top in slow motion. No one’s watching, and honestly, it feels right.

Step 5: Let It Rest

Don’t skip this. Once it’s glazed and glorious, take it off the heat and let it sit for 5 minutes. That rest time keeps the juices in check. Cut too soon and you’ll lose all the magic.

The Perfect Sidekicks

This ham steak doesn’t need much, but if I’m feeling extra or just feeding more than myself here’s what I whip up:

• Creamy mashed potatoes – Heaven when mixed with that brown sugar glaze.
• Pan-fried green beans – Adds crunch and a bit of green to convince myself it’s balanced.
• Mac and cheese – Because carbs + ham = true love.
• Cornbread – The sweet-on-sweet combo? Unreal.
• Fried apples – Dessert or side? Who cares. They belong.

Leftover Makeovers

Every now and then, I get lucky and there’s a bit left. Here’s what I do:

• Breakfast sandwich – Add a fried egg and cheese. Morning magic.
• Ham fried rice – Chop it up, toss it in. Suddenly I’m a hibachi chef.
• Crispy ham salad – Cold ham on greens. Low effort, high reward.
• Quesadillas – Don’t knock it ‘til you try it. Ham and cheese, grilled to perfection.

Real Talk to Wrap It Up

This ham steak thing? It’s not trendy. It’s not photogenic. You won’t see influencers making it while wearing silk robes and holding martinis. But you know what it is?

It’s real.
It’s delicious.
It makes you feel like you’ve got your life together for a solid 20 minutes.

That glaze? It’s like the cherry on top of a very salty sundae. And the smell? It’s the kind of thing that makes people poke their head into the kitchen and ask, “What are you making?!”

So if you’ve got a ham steak lying around, stop overthinking it. Pull out the brown sugar. Melt some butter. Let it bubble and sizzle and turn into something you’ll want to make again before you’ve even finished eating.

And when someone asks where you learned to make it, just smirk and say, “It’s something I picked up along the way.”

Because some things are better when they feel like a little secret.

One pan. One glaze. One lazy Sunday turned masterpiece.


Recipe 2: Pineapple and Maple Syrup Glazed Ham Steak

From My Kitchen, With Absolutely No Regrets

Let me just say it straight: I didn’t expect much from a ham steak. I grabbed one during a grocery run when I was tired, broke, and dangerously close to ordering takeout again. You know the feeling you’re hovering near the freezer aisle, bargaining with yourself. I saw the ham, tossed it in my cart, and figured I’d wing it.

Then I came home, threw together some pineapple juice and real maple syrup, splashed in a few extras, and hoped for the best.

Well… hot damn.

It smelled like vacation. It tasted like something way more expensive. And from that moment on, I was hooked.

This is my go-to when I want something comforting, quick, and just impressive enough to feel like I have my life together. It’s the kind of dish that fills the kitchen with warmth and your belly with joy without requiring a culinary degree or a dishwasher.

Let me walk you through exactly how I make this pineapple and maple syrup glazed ham steak. It’s stupid-easy, full of flavor, and I swear, it hits the spot every single time.

What You’ll Need (Stuff I Always Keep Around Now)

Nothing weird here. Just regular ingredients that know how to show off.

Ingredient	Why I Use It
1 ham steak (about 1–1½ lbs)	Fully cooked, easy to handle, salty and satisfying.
½ cup pineapple juice	Adds a punch of bright, tropical sweetness.
¼ cup pure maple syrup	The real deal. Rich, caramel-y sweetness.
1 tbsp Dijon mustard	Brings a little zing makes the glaze come alive.
1 tbsp apple cider vinegar	Cuts through the sweet, keeps it balanced.
1 clove garlic, minced	Because I’m not a monster. Garlic belongs here.
1 tbsp butter	Helps with that crispy, seared crust.
Salt & pepper	The usual suspects.
Pineapple rings (2-3)	Optional, but man, they taste good with glaze.
Pinch of ground cloves (optional)	A little warmth and depth. Totally up to you.
Fresh parsley (optional)	Makes the plate look less lonely.

How I Actually Make It

Step 1: Let the Ham Chill Out (Literally Warm Up)

I take the ham steak out of the fridge and let it sit for about 10 minutes. No one wants a cold hunk of meat hitting a hot pan. It’ll cook unevenly and sulk the whole time. Just give it a breather.

Step 2: I Make the Glaze Like I Mean It

While the ham relaxes, I get the glaze going. I toss this into a small saucepan:

• Pineapple juice
• Maple syrup
• Dijon mustard
• Apple cider vinegar
• Minced garlic
• Pinch of cloves
• Salt and pepper

I bring it to a low simmer and stir occasionally about 8 to 10 minutes. It thickens just a bit and coats a spoon like a light syrup.

Pro tip from my kitchen: The smell will make you consider eating it with a spoon. Don’t. But do linger.

Step 3: Sear the Ham Like a Boss

I grab my trusty skillet cast iron when I’m feeling dramatic and melt the butter over medium-high heat.

In goes the ham steak. It sizzles like applause. I let it cook 3 minutes per side, until it gets that golden brown thing going. If the edges curl, I press it down gently with a spatula.

Simple, satisfying.

Step 4: Glaze It Up

I drop the heat to medium-low, pour on half the glaze, and let it bubble around the ham. Then I flip it and spoon on the rest.

Sometimes I baste it while it simmers, pretending I’m on one of those food shows where the audience claps when you say “reduction.”

If I’m using pineapple rings, I toss them into the skillet now. They soak up the glaze, caramelize a bit, and look gorgeous. I usually eat one before it even hits the plate. No shame.

Step 5: Serve and Destroy

Once the glaze is glossy and sticky and the ham’s heated through, I take it off the heat.

I slice it, spoon over the leftover glaze from the pan, and boom dinner’s served.

Parsley? Only if I remember it exists. But when I do, it looks like I actually put effort into plating.

What I Serve It With (Depends on the Day)

Some nights, I’m fancy. Most nights, I’m just hungry.

When I Can’t Be Bothered

• Instant mashed potatoes
• Frozen green beans
• A slice of toast with butter (don’t come for me)

When I Try a Little Harder

• Oven-roasted sweet potatoes
• Coconut rice (so good with that glaze)
• Grilled zucchini or squash

When I Pretend I’m Hosting a Cooking Show

• Herbed couscous
• Balsamic-roasted Brussels sprouts
• Crusty bread and a bold glass of red

Leftovers? Oh, You Mean Magic.

If there’s anything left (rare, but hey, miracles happen), I repurpose it into:

• A breakfast sandwich with egg and cheddar
• Fried rice with scrambled egg and peas
• A salad with spinach, goat cheese, and pecans
• A wrap with lettuce, mustard, and sliced ham heaven

Microwave works fine. But if I’m being extra, I reheat it in a skillet with a splash of pineapple juice to bring it back to life.

The Bottom Line (Straight From My Fork)

I didn’t expect to fall in love with ham steak. But it came through for me on a random Tuesday night when I had no plan, no patience, and zero energy to do dishes.

And now? It’s in my regular rotation. Because it’s:

• Sweet
• Salty
• Tangy
• Sticky in all the right ways

It feels like sunshine and tastes like effort, even when I’m winging it. Every time I serve it whether it’s just me on the couch or friends at the table someone says, “Wait, what is this? It’s amazing.”

And I grin like a ham-glazed fool and say, “Just maple syrup and pineapple juice. Who knew?”

So if you’ve got a ham steak and a half-hour, do yourself a favor. Make this.
You’ll never look at that sad freezer aisle the same way again.

Recipe 3: Elevate Your Ham Steak: Pineapple & Maple Syrup Magic

How I Turned a Boring Ham Steak into a Showstopper (with Pineapple & Maple Syrup)

Let me level with you. Ham steak? It used to be that thing I bought without thinking and regretted the moment I saw it sitting lonely in the fridge. You know the type big, pink, and sad. The meat equivalent of “meh.” I’d toss it in a pan, maybe hit it with some mustard if I was feeling wild, and just survive dinner.

But one night, I was running low on groceries, energy, and inspiration. The kind of evening where cereal starts looking like a solid plan. That’s when I spotted a half-used can of pineapple rings and a bottle of maple syrup hanging on by a thread. Something clicked. Curiosity nudged me. Why not throw the three together?

And holy hell, I’m glad I did.

What came out of that pan wasn’t just dinner it was a revelation. Sticky, sweet, tangy, a little smoky. It tasted like I’d planned it for days, not thrown it together while wearing pajama pants and questionable socks.

Now, I make it all the time. It’s my go-to when I want to eat well without trying too hard. It’s the kind of dish that fakes fancy without the fuss. And the best part? It takes almost no effort. Like, less time than waiting for pizza to show up.

My Must-Have Ingredients (and Why I Don’t Overthink It)

I’m all for recipes that don’t involve scavenger hunts or weird ingredients I’ll never use again. This one? Pantry staples and a couple fridge-dwellers you probably already have.

Ingredient	Why It Matters
Ham steak	Salty, hearty, and sears like a dream
Pineapple rings	Sweet and acidic makes the ham sing
Maple syrup	Adds richness and that glossy, caramel vibe
Dijon mustard	Cuts through the sweet, gives the glaze some backbone
Garlic (optional)	A background hero it hums without stealing the spotlight
Butter	For searing and flavor don’t even think about skipping it
Pineapple juice	From the can. Adds brightness, depth, and it’s free
Fresh herbs (optional)	Thyme or rosemary if you’re feeling extra

The (Surprisingly Chill) Method

1. Let the Ham Chill Literally

I’ve learned the hard way: throwing cold ham on a hot pan is a ticket to rubber city. I pull it out 20 minutes before cooking so it can lose that fridge chill. It cooks better, browns faster, and tastes way more like something that cost $25 at a bistro.

2. Stir Up the Glaze

This part takes all of 5 minutes and smells like brunch at a fancy cabin.

• ¼ cup real maple syrup (don’t go cheap here)
• 1 tbsp Dijon mustard
• 2 tbsp pineapple juice
• Optional: minced garlic (1–2 cloves)

I toss it all in a small saucepan and let it simmer until it thickens just a bit. It bubbles gently, the kitchen smells cozy, and it already looks impressive.

3. Get That Sear Right

I’m a cast iron addict, but any sturdy pan will do the trick. I melt a knob of butter about a tablespoon then drop the ham in when the butter’s foamy and hot. I don’t rush it. Let it sizzle for 3-4 minutes a side. You’re looking for that deep golden color on the outside. Think “crispy ham postcard from paradise.”

4. Toss in the Pineapple

Once the ham’s got its tan, I nudge it aside and let the pineapple rings hang out in the same pan. Butter, ham drippings, pineapple this is where the magic multiplies. They only need a minute or two per side to get golden and lightly charred.

Then I pour in the glaze. Carefully. The pan will hiss like it just stubbed its toe. I spoon the glaze over everything, let it bubble, and watch it turn into sticky gold. Sometimes I tilt the pan and baste the ham a few extra times just because I love myself.

5. Plate Like You Mean It

I don’t get fancy often, but for this? I go full food stylist mode. I stack the pineapple rings right on top of the ham steak like a tropical crown and drizzle the glaze over everything. If I’ve got fresh thyme (my cracked-mug windowsill garden comes in handy), I scatter some on top like I know what I’m doing.

Sides That Totally Work With This

Let’s be honest, this ham is the star. But even stars need a supporting cast. Here’s what I like to serve it with, depending on my mood (and how many dishes I’m willing to wash):

• Garlic mashed potatoes – Creamy, rich, and cozy
• Steamed green beans – Gotta keep it green, right?
• Coconut rice – Great if you want to lean into the tropical vibes
• Grilled corn – More sweet, more char, no regrets
• Mac and cheese – Because sometimes you just want to feel hugged by food

The Leftover Game-Changer

Now, here’s the part no one talks about. The leftovers? Even better than the original.

I slice the ham thin, toast some bread, melt cheddar over it, slap on a fried egg, and boom gourmet breakfast sandwich. Or I cube it up, throw it in a salad with pineapple chunks, greens, and a drizzle of balsamic glaze. Sounds bougie, but it’s really just leftovers in disguise.

Why This Recipe Sticks Around In My Life

This meal checks every box:

• Fast – I can throw it together on a weeknight.
• Tasty – It makes me feel like I actually know how to cook.
• Impressive – Great for guests who think I tried harder than I did.
• Flexible – Easy to tweak, adjust, and customize without screwing it up.

And most importantly? It makes me want to cook. That’s the real win. There are nights when I dread the idea of making anything, but this? This feels like something I get to do. Like a little treat disguised as a regular Tuesday night dinner.

Before You Toss That Ham Steak…

Listen, if you’ve got a sad ham steak sulking in your fridge, do yourself a favor. Grab a can of pineapple. Dig out the maple syrup. Light a fire under that skillet and give this a shot.

Because once you smell that glaze bubbling and hear the pineapple caramelizing in butter, you’re gonna wonder why you ever let ham steak collect dust.

I don’t settle for boring meals anymore. Not when I’ve got this little trick up my sleeve.

And now? So do you.

Recipe 4: Mustard and Honey Glazed Ham Steak Recipe

A Sweet and Savory Delight

I don’t know about you, but ham steaks have this magical way of always hitting the spot for me. There’s just something about them simple, yet satisfying. When you add a tangy mustard and honey glaze? Well, now we’re in business. I came across this recipe one evening when I was craving something quick and flavorful, and let me tell you, it turned out to be an instant favorite. It’s the perfect balance of salty, sweet, and savory, and the best part? It’s done in under 30 minutes. Whether you’re whipping it up for a casual weeknight dinner or trying to impress someone special, you’ll feel like a pro even if you’re just cooking for yourself.

Let me walk you through how I make it.

Why I Love This Recipe

• Quick & Easy: The ham steak is already cooked, so it’s just a matter of searing it and glazing it up. No complicated steps.
• Flavor Explosion: The honey adds sweetness, the mustard brings in that sharp tang, and the two together? It’s magic in every bite.
• Comfort Food: It’s hearty, satisfying, and feels like a warm hug, but without the fuss of a slow-cooked meal.
• Versatile: You can pair it with just about anything. I love it with mashed potatoes, roasted veggies, or even a lighter side salad.

Ingredients I Use (and Why)

I like to keep things simple. Here’s everything I throw into the pan to make this ham steak:

Ingredient	Amount	Why I Use It
Ham steak	1 (about 1 lb)	I usually grab a boneless ham steak, but bone-in works just as well. I like it thick enough to handle the glaze without falling apart.
Dijon mustard	2 tablespoons	The tang of Dijon is perfect here sharp enough to balance the sweetness of the honey.
Honey	3 tablespoons	The honey is what makes the glaze stick and gives it that perfect sweet note.
Apple cider vinegar	1 tablespoon	A little vinegar adds brightness and cuts through the richness of the ham. It’s the secret ingredient that makes everything pop!
Garlic powder	1 teaspoon	Garlic always brings extra depth to any dish. It adds a savory kick that complements the sweetness of the glaze.
Ground black pepper	½ teaspoon	A pinch of pepper brings some heat and rounds out the flavor, balancing the sweetness.
Butter	1 tablespoon	I use butter for searing the ham it just adds another layer of richness to the dish. A little butter never hurt anyone!

The Cooking Process (Step-by-Step)

Now, let’s get into how I bring all these ingredients together to make the perfect glazed ham steak.

Step 1: Prepare the Glaze

First, I grab a small bowl and whisk together the Dijon mustard, honey, apple cider vinegar, garlic powder, and black pepper. I make sure it’s smooth and well combined. The mustard and honey blend together beautifully one’s tangy, the other sweet and the vinegar just adds that extra punch. I always give it a taste at this point to adjust the balance, sometimes adding a bit more honey if I’m craving a sweeter glaze.

Step 2: Sear the Ham Steak

Next, I heat a skillet over medium-high heat and toss in a tablespoon of butter. Once it melts and starts to sizzle, I lay the ham steak in the pan. I love the sound it makes it’s like music to my ears. I let it cook for about 3–4 minutes on each side until it gets that beautiful golden-brown sear. The key here is to not rush it I want that crispy crust to form. Once it’s done on one side, I flip it over and repeat the process on the other side.

Step 3: Glaze the Ham

Once the ham steak is seared to perfection, I reduce the heat to medium-low. This is when the real magic happens. I pour the mustard and honey glaze over the ham, making sure to coat it evenly. As soon as the glaze hits the pan, it starts bubbling and thickening. I spoon the glaze over the ham as it simmers, basting it and letting the flavors really sink in. After 4-5 minutes, the glaze thickens and sticks beautifully to the ham. At this point, the ham is perfectly glazed, and I take it off the heat.

Step 4: Let it Rest & Slice

Before diving in, I let the ham rest for a couple of minutes. This helps the juices redistribute and lets the glaze set just right. Then, I slice the ham into thick pieces, drizzle any leftover glaze from the pan over the top, and it’s ready to serve.

What I Serve It With

This ham steak is so versatile that I can pair it with whatever I’m in the mood for that day. Sometimes I go all out with mashed potatoes and roasted veggies for a hearty meal. Other times, I keep it light with a simple salad. Here are some of my favorite pairings:

• Mashed potatoes: The glaze from the ham soaks right into the potatoes pure heaven in every bite.
• Roasted Brussels sprouts: The bitterness of the Brussels sprouts perfectly complements the sweetness of the ham.
• Fried eggs: On occasion, I make this for breakfast, and adding a fried egg on top just takes it to the next level.
• Grilled veggies: Light and fresh, grilled bell peppers, zucchini, and onions are perfect for a summer meal. I’ll toss them on the grill while the ham’s cooking.

Tips for Perfection

• Don’t rush the sear: Let the ham get that crispy edge before glazing it. It makes all the difference.
• Taste the glaze: Adjust it to your liking. Some days I want it sweeter, other days I crave more tang. Finding that balance is key.
• Resting is essential: Let the ham rest before you slice it. This keeps it juicy and lets the glaze set properly.
• Experiment with sides: This dish is so flexible. Try different sides and find what works best for you.

Storage & Leftovers

If there are any leftovers (which, let’s be real, doesn’t always happen), I just store the ham in an airtight container in the fridge for up to 3 days. To reheat it, I slice it up and toss it in the microwave for a quick warm-up or reheat it in a skillet with a little water to keep it moist.


Recipe 5: Herb-Crusted Ham Steak

My Go-To Recipe for a Flavorful, Quick Meal

There’s something about a hearty, satisfying meal that hits just right, especially when it doesn’t require hours of cooking. That’s why I turn to my Herb-Crusted Ham Steak recipe. It’s simple, delicious, and comes together in no time. Every bite is a perfect balance of savory, smoky, and just a touch of sweetness. If you’re like me and want a satisfying dish without too much hassle, this one’s for you.

What You’ll Need

Before we dive into the fun part, let’s make sure you’ve got everything you need. Don’t worry it’s a short list, and chances are, you’ve already got most of these ingredients hanging out in your kitchen.

• 2 thick-cut ham steaks (I prefer bone-in for the extra flavor, but boneless works just as well about 1-inch thick)
• 2 tablespoons olive oil (to get that gorgeous sear)
• 2 tablespoons Dijon mustard (for a tangy kick)
• 2 tablespoons honey (adds a touch of sweetness)
• 3 cloves garlic (minced because, honestly, what doesn’t garlic make better?)
• 1 tablespoon fresh rosemary (chopped)
• 1 tablespoon fresh thyme (chopped)
• 1 tablespoon dried oregano (for a little Mediterranean magic)
• 1 teaspoon smoked paprika (smokiness is key for that crust)
• Salt and pepper (to taste)
• 1 tablespoon butter (for that rich, buttery finish)

Let’s Get Started

First thing’s first: let’s prep the marinade. Grab a small bowl, and toss together the Dijon mustard, honey, minced garlic, rosemary, thyme, oregano, smoked paprika, salt, and pepper. Give it a good stir. Here’s my little secret I always taste-test it. You want that balance of tang from the mustard and sweetness from the honey, so adjust the flavors to your liking.

Next, take your ham steaks and pat them dry with a paper towel. This step might seem small, but trust me, it helps the crust stick and ensures a nice sear. Once they’re dry, slather that mustard-honey mixture all over both sides of the steaks. I’m generous with it more flavor, please!

Time to Sear the Steaks

Now, here comes the fun part: cooking! Heat up the olive oil in a large skillet over medium-high heat. I swear by a cast-iron skillet for this it gives the steaks that perfect crispy crust. Once the oil’s hot (but not smoking!), carefully add the ham steaks. Don’t overcrowd the pan if you do, you’ll steam them instead of searing them, and nobody wants that.

Cook the steaks for about 4-5 minutes on the first side. You’re aiming for that golden-brown, crispy edge. Patience is key here! Flip the steaks over, and cook for another 4-5 minutes on the other side. You should see those crispy bits developing. Oh, and don’t rush it!

The Butter Magic

Once both sides are seared beautifully, it’s time to add the butter. Toss in a tablespoon of butter, and let it melt all over the steaks. This step takes the flavor to another level, trust me. Let the butter melt and coat the steaks for another 3-4 minutes. By now, the ham steaks should be cooked through, but if you’re unsure, check the internal temperature it should read around 145°F (63°C).

Rest and Serve

Now, this part is crucial: let the steaks rest for a couple of minutes. I know it’s tempting to dive right in, but letting them rest lets the juices redistribute, making each bite juicier and more flavorful.

Once they’ve had their time to rest, slice them up, and serve them however you like. I love pairing mine with roasted veggies or mashed potatoes, but honestly, these steaks are so flavorful they stand perfectly on their own.

A Few Tips to Up Your Ham Steak Game

• Mix up the herbs: Don’t have rosemary or thyme? No problem! Use whatever herbs you’ve got sage, basil, or even oregano. I’ve done this with a bunch of different herbs from my garden, and it always turns out great.
• Bone-in vs. Boneless: Personally, I love bone-in for the extra flavor, but boneless works just as well. If you go boneless, you can skip the whole trimming-around-the-bone step.
• Add something sweet: For a little extra pop, pair your ham steak with a fruit chutney or apple compote. The sweetness really complements the savory flavors.

Why I Love This Recipe

What I love most about this Herb-Crusted Ham Steak recipe is how simple it is. The flavor is bold, and the mustard-honey crust adds just the right mix of tang and sweetness. The searing process gives it that perfect crispy, flavorful crust, and the inside stays juicy and tender. Plus, the dish is so quick it’s ready in about 20 minutes, which makes it perfect for those busy weeknights.

Recipe 6: Cheesy Baked Ham Steak Recipe

My Go-To Comfort Dish

If there’s one dish that never fails to put a smile on my face and bring comfort to the table, it’s this Cheesy Baked Ham Steak. Honestly, it’s one of those meals that’s both a breeze to make and totally impressive. Every time I serve it, my family dives in with enthusiasm, and I can’t help but grin. The combination of tender ham, sweet glaze, and gooey cheese is like a slice of heaven on a plate.

Now, I know what you’re probably thinking. Ham steak? Doesn’t exactly scream excitement, right? But hold on, hear me out. When you bake it with a rich, savory glaze and melt a blanket of cheese on top, it transforms into something so much better. It’s comfort food at its finest, and it always wins people over.

Let me walk you through how I make it – step by step. It’s so simple, and the end result is always delicious. Plus, you probably already have most of the ingredients sitting in your kitchen!

What You’ll Need

Alright, let’s get the ingredients together. Here’s what you’ll need to make this magical dish:

• Ham steak – 1 large ham steak (about 1.5 pounds). You can go for bone-in or boneless. I usually grab boneless because it’s a little easier to work with.
• Cheese – 1 ½ cups of shredded cheese. I typically use a mix of mozzarella and cheddar, but seriously, use whatever cheese you like. Swiss, Monterey Jack, Gouda – anything goes.
• Butter – 2 tablespoons, melted. Butter is the secret to that golden, crispy top.
• Brown sugar – 2 tablespoons. This adds just the right sweetness to balance the savory ham.
• Dijon mustard – 1 tablespoon. A small amount, but it adds a perfect tang that cuts through the richness.
• Garlic powder – 1 teaspoon. It enhances all the flavors without overpowering them.
• Black pepper – ½ teaspoon. Freshly cracked is always best!
• Parsley – A handful of fresh parsley, chopped, for garnish.

How to Make It

Step 1: Preheat the Oven

First things first – preheat your oven to 375°F (190°C). This is the sweet spot for melting the cheese without drying out the ham.

Step 2: Prepare the Ham

Next, let’s prep the ham. If your ham steak has been sitting in a brine, I like to rinse it under cold water to get rid of any excess salt. Then, pat it dry with a paper towel. If you’re working with a bone-in ham, just make sure it fits comfortably in your baking dish. If you’re using boneless, you can even slice it into smaller portions if you prefer.

Place the ham in your baking dish. Don’t worry about making it look fancy, because soon it’s going to be covered with a cheesy, gooey goodness!

Step 3: Mix the Glaze

Here’s where the magic happens. In a small bowl, mix together the melted butter, brown sugar, Dijon mustard, garlic powder, and black pepper. Whisk it all together until it’s nice and smooth. Pour this glaze evenly over the ham steak. This glaze is everything – it’s going to make that ham sing.

Make sure the ham is fully coated – the glaze will caramelize as it bakes, adding that perfect sweet and savory combo.

Step 4: Add the Cheese

Now for the best part: the cheese! I’m not shy when it comes to cheese – the more, the better. I pile the shredded cheese generously on top of the ham. Seriously, don’t be stingy. You want that cheese to melt into every crevice, creating a thick, gooey layer. If I’m feeling extra, I’ll even sprinkle a little extra garlic powder on top just for an extra kick.

Step 5: Bake It

Pop the ham into the oven and bake for 25 to 30 minutes. You’ll know it’s ready when the cheese is bubbling and golden brown. The ham should be tender and cooked through. If you’re using a bone-in ham, make sure the internal temperature hits about 145°F (63°C) – I always check with a meat thermometer just to be sure.

While it’s baking, I like to peek through the oven window and check on the cheese. If it looks like it’s browning too quickly, I’ll cover it loosely with some foil to prevent it from getting too crispy while still letting it melt perfectly.

Step 6: Garnish and Serve

Once the ham steak is out of the oven, let it rest for a few minutes. This helps the juices redistribute, keeping everything juicy and tender. While it’s resting, I chop up some fresh parsley and sprinkle it over the top. It’s such a simple touch, but it adds a pop of color and freshness.

Then, slice it up and serve! I love pairing it with roasted veggies or mashed potatoes, but honestly, this ham is so delicious on its own that it doesn’t even need much else.

Serving Suggestions

While the Cheesy Baked Ham Steak is pretty much a meal by itself, here are a few sides that pair perfectly with it:

• Garlic Mashed Potatoes – You can’t go wrong here. I love garlic mashed potatoes because they just elevate the whole meal.
• Roasted Veggies – Carrots, Brussels sprouts, sweet potatoes – these roasted veggies add a slight sweetness that pairs perfectly with the savory ham.
• Green Salad – A simple salad with a vinaigrette is a great way to balance out the richness of the ham and cheese.

Tips for the Best Cheesy Baked Ham Steak

• Ham Selection: Go for a thick-cut ham steak. Thinner slices tend to dry out faster, while thicker ones stay juicy and tender.
• Cheese Choices: I stick with mozzarella and cheddar, but feel free to mix and match your cheeses for different flavors.
• Glaze Variations: Want to kick things up a notch? Add a splash of apple cider vinegar or a tablespoon of honey to the glaze for extra depth.
• Spicy Twist: If you like a little heat, toss in some red pepper flakes or cayenne pepper for a surprising kick.

Why You’ll Love This Recipe

This Cheesy Baked Ham Steak is everything you want in a comfort meal: savory, sweet, cheesy, and just downright satisfying. It’s easy to make, bakes in less than an hour, and feels like a treat every time. Plus, it’s one of those dishes that you can serve for a special dinner or just when you’re craving something hearty.

And the leftovers? They’re even better. I love using any leftover ham for sandwiches, tossing it in salads, or just reheating it the next day for an even easier meal.




Recipe 7: Teriyaki Glazed Ham Steak Recipe

My Favorite Teriyaki Glazed Ham Steak Recipe

If you’ve ever craved something that’s both ridiculously easy and totally delicious, I’ve got the perfect recipe for you. It’s a dish I make all the time when I want something that feels a bit special, but I don’t want to spend hours in the kitchen: Teriyaki Glazed Ham Steak. Seriously, who doesn’t love a good ham steak? But when you add that glossy, sweet-and-savory teriyaki glaze, you’ve got yourself a meal that’s next level.

What I really love about this recipe is how quick it is. It’s not just easy it’s a guaranteed crowd-pleaser. I’ve made this for dinner, served it to friends who stopped by unexpectedly, and even whipped it up for holiday meals when I was in a time crunch. Honestly, it’s one of those dishes that seems way more complicated than it actually is. So, if you’re looking for something comforting yet impressive, let me walk you through how to make this magic happen in your kitchen.

What You’ll Need

Let’s keep it real: this recipe doesn’t require much at all.

For the Ham Steak:

• 1 ham steak (around 1 to 1.5 pounds)
• 1 tablespoon olive oil (or whatever oil you have handy)

For the Teriyaki Glaze:

• ½ cup soy sauce (I prefer low-sodium, but regular works just as well)
• ¼ cup brown sugar (light or dark, whatever you like)
• 2 tablespoons honey (because, why not add that smooth sweetness?)
• 1 tablespoon rice vinegar (this helps balance everything out)
• 1 tablespoon grated fresh ginger (trust me, fresh ginger makes a difference)
• 1 garlic clove, minced (or 1 teaspoon garlic powder if you’re in a rush)
• 1 teaspoon sesame oil (for that nutty depth that brings everything together)
• 1 teaspoon cornstarch (to thicken up the glaze)
• 1 tablespoon water (to dissolve the cornstarch)

That’s it! You probably already have most of these ingredients in your kitchen. If not, just make a quick trip to the store. You won’t need anything fancy, but the flavors? They’ll blow you away.

Let’s Get Cooking

Alright, now comes the fun part let’s cook!

Step 1: Sear the Ham Steak

Start by getting that ham steak golden brown and delicious. Heat up a skillet (I always use cast iron because it gives the best sear) and add the olive oil. When the oil’s nice and hot, throw the ham steak into the pan. Let it cook for about 4-5 minutes on each side. You want it to get a deep, caramelized crust. Don’t rush this part; the sear is what gives the steak a rich, mouth-watering flavor.

Step 2: Make the Teriyaki Glaze

While the ham steak is doing its thing, let’s make the star of the show: the teriyaki glaze. Grab a small saucepan and combine the soy sauce, brown sugar, honey, rice vinegar, ginger, garlic, and sesame oil. Bring it all to a simmer over medium heat. Stir occasionally and let everything combine.

Now, for the thickening magic: In a small bowl, mix the cornstarch with the water. Once the glaze is simmering, pour in the cornstarch mixture. Stir it in, and in a minute or two, you’ll see the glaze thicken up. You want it thick enough to coat the back of a spoon, but still pourable like syrup.

Step 3: Glaze the Ham Steak

By now, your ham steak should be looking perfect. Pour that glossy, sticky teriyaki glaze all over it. I always add a little extra because, well, why not? If you feel fancy, swirl the ham steak around in the pan to coat it evenly. Let it cook for another 2-3 minutes so the glaze can caramelize and really soak into the meat.

Step 4: Serve and Enjoy

Once that ham steak is beautifully glazed and sizzling, take it off the skillet and let it rest for a minute. Slice it up, and you’ll see that teriyaki glaze sticking to each piece. I promise, every bite will feel like a little bite of heaven.

For sides, I love serving this with steamed rice and roasted veggies maybe some broccoli or a simple salad to balance things out. But honestly, this ham steak is hearty enough to be the star of the show on its own if you’re short on time.

A Few Tips from Me

After making this more times than I care to count, here are some little tips I’ve picked up:

• Don’t Rush the Searing: A good sear gives the steak that crispy, golden edge. It’s the secret to flavor.
• Adjust the Sauce to Your Taste: Like it sweeter? Add more honey. Want a saltier kick? A little more soy sauce will do. Play around until you find your perfect balance.
• Leftovers: If you’re lucky enough to have leftovers (lucky you), this ham makes an awesome sandwich the next day. Throw it on a bun with some mayo or serve it cold on a salad. Either way, it’s a win.

Why This Recipe Works for Me

I’ve always been a fan of ham steaks, but the teriyaki glaze really takes this one to a whole new level. The mix of sweetness from the brown sugar and honey, combined with the savory soy sauce and sesame oil, is irresistible. Plus, this dish looks impressive but takes almost no time at all.

I also love how versatile it is. You can pair it with just about anything rice, veggies, even a baked potato. It’s comforting, satisfying, and feels a little fancy, without needing a ton of complicated ingredients. Perfect for a weeknight dinner, but fancy enough for a dinner party too.

Recipe 8: Bacon-Wrapped Ham Steak Recipe

A Flavorful Twist on a Classic

I have to confess, I’m a bit obsessed with bacon. And when it comes to comfort food, ham has always been a favorite of mine. So, one day, I had this brilliant idea to wrap bacon around a juicy ham steak, and I knew right then that I had discovered something amazing. If you’re in the mood for something indulgent, savory, and absolutely mouthwatering, this bacon-wrapped ham steak recipe is about to become your new best friend.

I mean, the combination of that crispy, salty bacon and the tender, slightly sweet ham is seriously a match made in heaven. And the best part? It’s so easy to make, you’ll wonder why you didn’t try it sooner. Trust me, if I can do it, you absolutely can too!

Why I Love This Recipe

Now, I’m not into complicated dishes. I like my food to be delicious without needing to pull out every fancy technique in the book. Here’s why this recipe is one of my all-time favorites:

• Flavor explosion: Bacon. Ham. Brown sugar glaze. What else do you need?
• Simple but impressive: You don’t need a ton of ingredients or hard-to-master techniques. Yet, when this dish is done, it’ll look and taste like you’ve been cooking for hours.
• Perfect for any meal: Whether it’s a casual Sunday dinner, a special holiday, or just because I’m craving comfort food, this bacon-wrapped ham steak always hits the spot.

Ingredients I Use (and Why They Work)

Here’s what I toss together to make this recipe, and I promise it’s so simple, even a beginner can handle it. You’ll probably already have most of these ingredients in your kitchen.

The Essentials:

• 1 large ham steak (about 1-1.5 pounds): I like to go for a thick-cut, bone-in ham steak. There’s just something about the bone that adds extra flavor. I usually go for pre-cooked ham, but you can opt for raw if you’re feeling fancy.
• 8-10 strips of bacon: Thick-cut bacon is a must. It crisps up perfectly around the ham and gives it a ton of flavor. Don’t skimp on the bacon; it’s the star of the show.

For the Flavor:

• 1 tablespoon brown sugar: A little sweetness makes all the difference. It helps the bacon caramelize and adds a lovely finish to the dish.
• 1 teaspoon Dijon mustard: I love the tang of Dijon mustard. It’s the perfect balance to all that richness from the bacon and ham.
• 1 teaspoon garlic powder: Garlic makes everything better. It adds that extra depth to the ham, and it’s one of my favorite go-to seasonings.
• 1/2 teaspoon black pepper: A touch of pepper gives the dish a little kick to balance out the sweet and savory flavors.
• 1/4 teaspoon smoked paprika: I don’t always use this, but when I do, it gives the dish a smoky flavor that enhances the bacon.

To Cook It:

• 1 tablespoon olive oil: For searing the ham steak and getting that golden-brown crust. This step is key for building flavor.
• Toothpicks or butcher’s twine: These will help keep the bacon wrapped around the ham while it cooks. It’s like giving the bacon a nice little hug.

How I Make It

Now, here’s where the magic happens. Let me walk you through exactly how I make this bacon-wrapped ham steak:

Step 1: Prep the Ham Steak

First, I rinse the ham steak under cold water to get rid of any brine. We don’t want it to be too salty. Then, I pat it dry with paper towels. This helps the seasoning stick and ensures the ham gets that perfect sear.

Once it’s dry, I season the ham with garlic powder, black pepper, and smoked paprika. I don’t go overboard because the bacon will add enough salt. But I make sure to cover all sides so that every bite is packed with flavor. Then, I sprinkle a little brown sugar on top just enough to give it a sweet touch.

Step 2: Preheat the Pan

I heat up a tablespoon of olive oil in a large skillet over medium-high heat. I wait until the oil shimmers (but doesn’t smoke) before moving to the next step.

Step 3: Wrap the Ham with Bacon

Here comes the fun part wrapping the ham steak in bacon. I take the strips of thick-cut bacon and wrap them tightly around the ham. I start at one end and work my way around, overlapping the strips slightly. I make sure to cover the ham completely, so every inch is covered with crispy bacon.

Once it’s wrapped up, I secure the bacon with toothpicks or butcher’s twine. Don’t be shy with the toothpicks! They’ll hold everything in place while the bacon crisps up.

Step 4: Sear the Ham Steak

Now that the bacon is wrapped up, I carefully place the ham steak into the hot skillet. I let it sear for about 3-4 minutes on each side until the bacon turns golden brown and crispy. I use tongs to flip it over and make sure it gets that crispy goodness all around.

Step 5: Roast It

Once the bacon is crispy, I reduce the heat to medium-low and let the ham steak cook for another 10-15 minutes. This gives the ham time to heat through while keeping that bacon nice and crispy. The ham should be tender by the end of this.

Step 6: Glaze It

Now comes the best part the glaze. In a small bowl, I mix together the brown sugar and Dijon mustard. I brush this glaze over the ham steak and let it bubble and caramelize in the pan for a couple of minutes. The smell? Unreal.

Step 7: Slice and Serve

Once the bacon-wrapped ham steak is ready, I carefully remove it from the pan and let it rest for a few minutes. Resting helps the juices redistribute. Then, I slice it into thick, hearty pieces, and serve it up. Each slice is a perfect mix of crispy bacon and tender ham. It’s the ultimate comfort food.

What I Serve It With

When I’m serving this bacon-wrapped ham steak, I like to pair it with some delicious sides:

• Roasted Veggies: Brussels sprouts, carrots, or sweet potatoes work really well. They balance the richness of the ham and bacon.
• Mashed Potatoes: You can’t go wrong with creamy mashed potatoes. They’re perfect for soaking up any extra glaze.
• A Simple Salad: For a fresh contrast, I’ll toss together a green salad with a tangy vinaigrette. The crunch and acidity are a great balance to the richness of the ham and bacon.

Tips I’ve Learned Along the Way

• Use a Cast-Iron Skillet: If you have one, use it. It gives the best sear and helps crisp up the bacon to perfection.
• Try Different Types of Bacon: I’ve used maple and applewood-smoked bacon before, and they bring a whole new level of flavor to the dish.
• Add Herbs: A sprig of rosemary or thyme tossed into the skillet while the ham cooks can add an extra layer of flavor.

Conclusion

Ham steak is a versatile ingredient that can be transformed into a multitude of delicious dishes. These seven oven-baked ham steak recipes offer a diverse range of flavors, from sweet and savory to cheesy and smoky. Whether you’re a fan of classic glazes or prefer something more adventurous, there’s a ham steak recipe here to satisfy your cravings.

So, fire up your oven, gather your ingredients, and embark on a culinary journey that will leave your taste buds delighted. Whether you’re serving up a family dinner or hosting a special occasion, these recipes are sure to impress. Enjoy your ham steak adventure!

Bonus Tips:To ensure your ham steak stays juicy, avoid overcooking it. Follow the recommended baking times closely.
Experiment with different glazes and seasonings to create your signature ham steak recipe.
Don't forget to let your baked ham steak rest for a few minutes before slicing. This helps seal in the juices for a succulent bite.


Now, go forth and savor the deliciousness of baked ham steak in all its glory!

This mustard and honey glazed ham steak has become a go-to recipe in my kitchen. It’s quick, easy, and absolutely full of flavor. The sweet and tangy glaze hits all the right notes, and it pairs beautifully with a variety of sides. Whether I’m cooking for myself or serving it as part of a bigger meal, it’s always a hit.

And let’s be honest, there’s something about a big, juicy ham steak that feels extra special especially on a Tuesday night. If you’re looking for something simple, satisfying, and packed with flavor, give this a try. I promise you won’t be disappointed.

If you’ve never tried making Herb-Crusted Ham Steak, now’s the time. It’s an easy, yet sophisticated dish that’s perfect for everything from a casual weeknight dinner to a fancy dinner party. Every bite is bursting with flavor, and it’s a dish you’ll find yourself coming back to time and time again. I’d love to hear how it turns out if you give it a try I have a feeling you’ll love it just as much as I do!

If you’re in the mood for something quick, easy, and packed with flavor, I can’t recommend this Teriyaki Glazed Ham Steak enough. It’s one of my go-to meals when I want something simple but indulgent. I’m sure it’ll become one of your favorites too!

This Bacon-Wrapped Ham Steak has quickly become one of my all-time favorite meals. It’s simple, indulgent, and packed with flavor. The best part? It feels like a treat, but it’s so easy to make that I can whip it up whenever I’m in the mood for comfort food. If you give this recipe a try, I’m sure it’ll become one of your favorites too. Happy cooking!

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