Honey Dijon Ham Steak
intro
Juicy pan-seared ham steak coated in sticky, sweet-tangy honey Dijon glaze, with caramelized crispy edges, ready in under 20 minutes for a satisfying no-fuss meal.
Ingredients
Steps
Score Ham Fat Edge
Remove the ham steak from its packaging, pat completely dry on all sides using the corner of the fixed linen towel. Place the ham on the acacia wood cutting board. Use the 3.5-inch paring knife to score the outer fat cap in 1-inch intervals, cutting only 1/4-inch deep through the fat (take care not to cut into the meat itself, as this will let juices escape during cooking). The scored fat will form a neat, shallow crisscross pattern around the steak edge, which prevents the ham from curling as it renders.
Mix Honey Dijon Glaze
In the small stainless steel mixing bowl, combine 3 tablespoons raw wild honey, 2 tablespoons Dijon mustard, 1 teaspoon apple cider vinegar, 1/4 teaspoon garlic powder, and 1/4 teaspoon freshly ground black pepper. Use the mini silicone whisk to stir the mixture for 30 seconds until completely smooth, with no visible streaks of separate mustard or honey. The finished glaze will be thick, golden, and slowly pourable.
Preheat Skillet for Searing
Place the 10-inch matte black carbon steel skillet on the center induction burner set to medium heat (375°F / 190°C). Add 1 tablespoon of unsalted butter to the pan, allowing it to melt completely and foam slightly for about 1 minute. Wait until the foam subsides and the butter gives off a faint nutty aroma before adding the ham; do not let the butter turn dark brown, as it will burn and create a bitter flavor in the final glaze.
Sear Ham First Side
Use the stainless steel tongs to carefully lift the scored ham steak from the cutting board and lay it flat in the hot buttered skillet, laying it away from you to avoid hot butter splatters. Sear undisturbed for 4 minutes, until the bottom surface develops a deep golden-brown crust and the scored fat edges start to crisp and turn translucent. Do not move or press the ham during this searing time, as this will disrupt the maillard reaction that creates the crispy, flavorful crust.
Flip and Coat with Glaze
Use the tongs to flip the ham steak to its second side, taking care not to splash hot butter. Immediately pour all of the prepared honey Dijon glaze over the top of the seared ham, tilting the skillet slightly to spread the glaze evenly across the meat surface and let it run down the steak sides. Reduce the burner heat to medium-low (325°F / 160°C) to prevent the high-sugar honey glaze from burning.
Cook Glazed Ham Through
Let the ham cook on the second side for 5 minutes, basting the top every 90 seconds by spooning bubbling glaze from the pan base over the ham surface with the slotted basting spoon. Check the internal temperature with the instant-read thermometer, inserting the probe into the thickest part of the steak away from the bone: it should reach 140°F (60°C). Remember, cured ham steaks are already fully cooked, so you only need to heat it through and caramelize the glaze, not cook it from raw. The glaze will thicken to a sticky, deep amber coating as it simmers.
Rest and Plate Ham
Turn off the burner heat, then use the tongs to transfer the glazed ham steak to the center of the matte cream ceramic dinner plate. Spoon any remaining thick glaze from the skillet over the top of the ham. Let the ham rest for 2 minutes to allow juices to redistribute evenly through the meat, then tuck two fresh thyme sprigs against the side of the steak as garnish before serving.
Tips
2.Reduce heat immediately after adding the honey glaze: honey caramelizes quickly and burns at temperatures above 350°F, which will create a harsh, bitter flavor instead of the desired sweet, sticky coating. Medium-low heat lets the glaze reduce slowly for a perfect texture.
3.Do not skip scoring the fat cap: the shallow cuts let excess fat render out as the ham cooks, basting the meat for extra flavor, and prevent the outer fat edge from contracting and curling the steak into a domed shape that cooks unevenly.
OMG this was SO good! I threw this together last minute for weeknight dinner when I forgot to thaw chicken, and all three of my picky boys cleaned their plates. The 12 minute cook time is no joke — perfect for crazy sports practice nights. I didn’t change a single thing, the honey dijon glaze is chef’s kiss.
I was skeptical a ham steak could taste this good without firing up the charcoal grill, but wow — cooked this in my cast iron on the stovetop per the recipe and the glaze caramelized perfectly. Served it with roasted broccoli and mac and cheese for our Sunday family dinner, everyone raved.
Super easy recipe that works great for meal prep! I cooked two ham steaks on Sunday, sliced them up, and portioned them with roasted sweet potatoes and green beans for weekday lunches. Only note: I added a tiny pinch of red pepper flakes to the glaze for a little heat, which I loved. Will make again!
Bro, as a college kid with barely any cooking skills and a super tiny dorm kitchen, this was foolproof. 12 minutes total, no fancy ingredients, and it tastes way better than the sad dining hall ham. 10/10 would make for my next apartment potluck.
I’ve been making ham steaks for 40+ years and I have to say, this honey dijon glaze is now my go-to. I served it when my grandkids came to visit last weekend, and even my 7 year old granddaughter who “hates ham” ate every bite. Perfect balance of sweet and tangy, not too heavy.
Brought this sliced up on a platter with little toothpicks to my neighborhood block party potluck last weekend, and it was gone in 10 minutes flat! Three people asked me for the recipe before I even got a second piece. So easy to make ahead too, just warm it up right before serving.
Tasty overall, super quick to make after a long day on the trails, but I found the glaze a little too sweet for my taste. Next time I’ll cut the honey by a tablespoon and add a little extra Dijon to punch up the tang. Still a solid base recipe, though!
Game. Changer. I have been in such a weeknight dinner rut lately, and this pulled me right out. Served with a quick side salad and some buttered cornbread, and my husband asked when we can have this again before we even finished eating. Also, the cook time is actually accurate, which I feel like is so rare for online recipes!
Tastes just like the honey dijon ham steaks my favorite old diner used to serve back in the 90s! I’ve been chasing that flavor for years and this nails it. Served it with hash browns and over easy eggs for breakfast for dinner night, absolute perfection.
Really tasty! I used a low-sodium ham steak because that’s what I had in the fridge, and I added a tiny pinch of smoked paprika to the glaze. Came out great, only reason it’s not 5 stars is I wish I’d thought to make it sooner!
Just made this for a quick lunch between meetings and wow — I didn’t think something this fast could taste so fancy. I had a leftover ham steak in the fridge from Easter, mixed up the glaze in 30 seconds, and it’s restaurant quality. 10/10, will be a staple in my rotation now.
Came back to update! I made this for my husband for our weekly date night in after seeing a comment on here recommending it, and he said it’s the best thing I’ve ever cooked. We paired it with roasted asparagus and cheesy grits, it felt like a fancy date night meal but took no time at all. Thank you for this easy, delicious recipe!
Made this for my meal prep this week and I’m already looking forward to lunch every day. The glaze doesn’t get weird when you reheat it in the office microwave, which is my biggest pet peeve with meal prep proteins. No sad soggy lunches for me this week!
Just pulled this off the stovetop and had to leave a review immediately. My 10 year old has a soccer game in 45 minutes, so I needed something fast and filling, and this checked every box. She already asked if I can put an extra piece in her thermos for her post-game snack. Win!
Solid recipe! I cooked mine on the outdoor griddle instead of the stovetop because it was a nice day, and the glaze got that perfect crispy char around the edges. Only heads up for folks: if your ham steak is extra thick, you might need to add a minute or two of cook time so it heats all the way through.
OMG I brought this to my church potluck last Sunday and I can’t even tell you how many people begged for the recipe. I doubled the glaze because I made three ham steaks to feed the crowd, and I served it with pineapple slices on the side like my mom used to do. The sweet tang of the honey dijon pairs so perfectly with fresh pineapple, everyone was going back for seconds.