My recipe for how to cook a ham steak is simple, tasty, and perfect for weeknight dinners or cozy holiday celebrations! I make it in a cast iron skillet with a honey and Dijon mustard glaze to bring out the best flavors.Â
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My Favorite Way to Make a Ham Steak
Ever since I learned how to cook a ham steak, I’ve been making them constantly. It’s the same great taste in ham, but in a smaller format perfect for breakfast and even dinner!
My daughter Leah is obsessed with ham, and while I love making a full ham, they can get pretty pricey at the store. Especially when she requests ham with mashed potatoes almost weekly. So, I started buying ham steaks instead. It turns out that they’re just as flavorful as a whole ham, but so much easier to cook.
The honey and Dijon mustard glaze is really what puts my recipe over the top. The simple duo brings out all the natural sweet and savory flavors of the pork in the best way. My favorite part is how the flavors meld perfectly for any meal of the day.
And, if you love good ham recipes, try my recipes for air fryer ham steaks, spiral ham, air fryer ham, and ham salad.
Ham Steak Recipe Ingredients
- Ham steaks – My recipe uses 2 packages of 8-ounce boneless ham steaks. I’ve also made it with leftover thick ham slices.
- Dijon mustard – Adds bold and tangy flavor, with a hint of spice too.
- Cayenne pepper – For an earthy, spicy, peppery flavor.
- Orange juice – Brings sweetness and a bit of acidity to the glaze, balancing out the savory and spicy ingredients.
- Honey – The key ingredient that forms the sweet glaze. I’ve also used maple syrup or brown sugar as a substitution.
- Olive oil – I use half for the honey mixture and the other half to fry the ham steaks.
How to Cook a Ham Steak
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Combine 1 tablespoon of olive oil with the honey, orange juice, Dijon mustard, and cayenne pepper. Mix and set it aside.
STEP TWO: Add the remaining olive oil to a large skillet set over medium heat.
STEP THREE: While the skillet warms up, place the ham steaks on parchment paper, pat them dry with a paper towel, and then brush the honey mixture on top of each of them.
STEP FOUR: Pan fry them for 3 to 5 minutes, or until the bottoms are golden brown.
STEP FIVE: Flip the ham steaks and continue to fry them for another 2 minutes, basting with the glaze as they cook, until golden brown on this side as well.
Tips for the Best Ham Slices
- Bring the ham to room temperature prior to starting my recipe. This guarantees even cooking.
- Skip the extra salt. I find there’s no need to season the meat with any salt since the cured pork steak is already salty as-is.
- Be sure to pat dry the steaks before adding the glaze. Removing the excess moisture is the key to ensuring the meat fries up beautifully!
- Scoring the surface of the meat with criss-cross lines isn’t required, but it can be a helpful step to prevent the slices from curling up in the pan.
- Avoid cooking on high heat! Heating any higher than medium will cause the sugars in the glaze to burn.
Ham Steak Variations and Substitutions
- To add some heat, I like to sprinkle some red pepper flakes into the glaze. Or, sometimes I’ll swap the Dijon mustard out for a spicy brown mustard instead.
- If I don’t have honey on hand, I’ll grab a bottle of pure maple syrup as an easy alternative.
- Pineapple juice can be used instead of orange juice if I’m craving more tart and less sweet.
- For a deeper sweetness, add brown sugar! This will give the glaze an even richer flavor and help the ham caramelize beautifully on the stove top.
- Garnishing with fresh herbs like rosemary or thyme is optional but really adds an extra depth of flavor.
What to Serve with Ham
If I’m making ham steaks for breakfast, I love to pair them with some easy biscuits, crispy hash browns, and my cinnamon roll casserole.
If I’m making them to go with dinner or even a smaller option for Easter, I serve them with my daughter’s favorite mashed potatoes, garlic green beans, and some ham gravy to top it!
Ham Steak FAQs
Can I cook ham steaks in the air fryer?
Yes! I love making my ham steaks in the air fryer. Just cook them in a preheated air fryer at 380 degrees F for 10 to 12 minutes, flipping halfway through the cooking time. I even have another flavor variation for air fryer ham steaks.
How should I store a leftover ham steak?
Leftovers can be wrapped tightly in plastic, then stored in the refrigerator for up to 4 days. If I want to keep the ham any longer, I’ll add the plastic-wrapped meat to a freezer-safe bag, then store that in the freezer for up to 2 months.
How do I reheat leftovers?
I like to reheat my leftover ham on the stove top over medium heat. Adding a little bit of water or broth to the pan will help bring the moisture back to the meat. It should take around 2 to 4 minutes for the meat to be warmed through, and I’ll usually flip the steak halfway through so it warms evenly.
More Easy Breakfast and dinner Recipes
How to Cook a Ham Steak
Equipment
- Skillet
Ingredients
- 2 tablespoons olive oil divided
- 2 tablespoons honey
- 1 tablespoon orange juice
- 1 teaspoon Dijon mustard
- ¼ teaspoon cayenne pepper
- 2 8 oz packages boneless ham steaks
Instructions
- Combine 1 tablespoon of olive oil with the honey, orange juice, Dijon mustard, and cayenne pepper. Set it aside.
- Add the remaining olive oil to a large skillet set over medium heat.
- While the skillet warms up, place the ham steaks on parchment paper, pat them dry with a paper towel, and then brush the honey glaze on top of each steak.
- Place the ham steaks (glazed side down) in the prepared skillet and brush the tops of them with additional glaze.
- Fry the steaks for 3 to 5 minutes (or when the bottom is golden brown) then flip them and continue to cook for another 2 minutes, basting the glaze as it cooks until the bottom is golden brown.
Notes
- Bring the ham to room temperature prior to starting the recipe to guarantee even cooking.
- Pat the ham steaks before adding the glaze. Removing the excess moisture is the key to ensuring the meat fries up beautifully!
- Scoring the surface of the meat with criss-cross lines isn’t required, but it can be a helpful step to prevent the slices from curling up in the pan.
- Avoid cooking on high heat! Heating any higher than medium will cause the sugars in the glaze to burn.
- Make this recipe in the air fryer preheated at 380 degrees F for 10 to 12 minutes.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat leftovers on the stove top over medium heat for 2-4 minutes, adding a little bit of water or broth to bring back the moisture.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
