This 10-minute ham steak recipe delivers sweet, tangy, holiday-worthy flavor with just one skillet and almost no prep.
Holly’s Recipe Highlights
- Flavor: Salty-sweet ham with zesty Dijon and a rich buttery glaze that makes every bite feel like a special occasion.
- Skill Level: This beginner-friendly recipe is hard to mess up. Ham needs just a quick sear for browning, then gentle heat to warm through, all without drying it out.
- Recommended Tools: All you need is a large skillet, a small bowl, and a spoon or brush for glazing. Simple tools for big flavor with almost no fuss.
- Serving Suggestions: This is a go-to ‘backup dinner’ for nights when the fridge is nearly empty. Great with simple low carb sides like cauliflower mash and roasted veggies.
Assemble Your Ingredients
- Ham Steaks: Look for “fully cooked” ham steaks about 1/2 to 3/4 inch thick.
- Dijon: Dijon adds zing to the sauce. It can be swapped with spicy brown mustard for a sharper bite.
- Sweetener: For the sweetest, most classic glaze flavor, choose a brown style sweetener. Swerve is a favorite and works perfectly here.
- Vinegar: Apple cider vinegar makes for a flavorful glaze and balances the sweetness and saltiness of the other ingredients. Lemon juice works in a pinch.
- Variations: Add a pinch of smoked paprika for a smoky, sweet vibe and a tiny pinch of clove for that classic holiday ham flavor. If you prefer less sweet, simply use a little less sweetener and a touch more vinegar for a brighter glaze.
How to Cook Ham Steak
- Combine the butter, Dijon, brown sugar, cider vinegar, and garlic powder in a bowl.
- Heat butter in a skillet. Sear the ham on each side.
- Pour the Dijon mixture over the ham. Cook (full recipe below).
Holly’s Tricks for Juicy Ham
- Sear, then watch the heat: Pat ham slices dry, then sear on medium-high. And sear in batches so they brown rather than steam.
- Don’t overcook: After searing, turn heat to low to warm the ham through without drying it out. Just heat the meat, melt the glaze, and serve.
- Adjust the glaze: If you want more glaze, just double the sauce ingredients. If the glaze is too thin, simmer uncovered for 30 to 60 seconds without the ham. If you find it is too salty, add a little extra vinegar and pepper to balance it.
- Thick ham steak: Use low heat for a minute longer and cover so the center warms evenly.
Leftovers You’ll Love
Refrigerate leftover ham and glaze in an airtight container for 4 days. Freeze for up to 3 months. Reheat leftovers, or from frozen, in a skillet over low heat with a teaspoon of water. Chop and add into scrambled eggs, cauliflower “fried rice,” salad bowls, or a quick keto breakfast plate.
Fast Low Carb Sides for Ham Steak
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Ham Steak Recipe
An easy ham steak dinner with big “holiday ham” flavor, made fast with pantry staples and one pan.
Equipment
Ingredients
- 1 pound ham steaks 1 large or 2 small
- 3 tablespoons melted butter divided
- 1 tablespoon Dijon mustard
- 1 tablespoon low carb brown sugar sweetener such as Swerve
- 1½ teaspoons apple cider vinegar
- ¾ teaspoon garlic powder
- ¼ teaspoon pepper
Instructions
- In a small bowl, combine 2 tablespoons of melted butter, Dijon, brown sugar sweetener, apple cider vinegar, garlic powder, and pepper. Set aside.
- Heat remaining 1 tablespoon of butter in a large skillet over medium-high heat.
- Add the ham steaks and sear for 2-3 minutes on each side, until lightly browned.
- Turn the heat to low. Spread the mustard-butter on top of the ham, cover the skillet, and cook 1–2 minutes until melted and glossy.
- Slice and spoon any melted glaze from the pan over the top.
Notes
- Refrigerate leftovers in an airtight container for 4 days and in the freezer for 3 months.
Nutrition Information
Calories: 218kcal | Carbohydrates: 4g | Protein: 23g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 74mg | Sodium: 1548mg | Potassium: 386mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 266IU | Vitamin C: 37mg | Calcium: 11mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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