Honey Glazed Ham Steak
Easter is this weekend, and I don’t know about your family traditions, but ours stipulate a few things: The kids get to eat a little chocolate for breakfast (after they’ve discovered all the hidden eggs in the egg hunt) and everyone gets to eat ham for dinner.
But sometimes, you don’t feel like cooking a whole ham! Sometimes, you just want a quick, simple dinner that tastes like it took all day but really only took about 30 minutes and a frying pan. That’s why we’re sharing one of our favorite shortcuts: Honey Glazed Ham Steak! It’s easy to make, doesn’t require the oven, but still delivers everything you love about a classic ham dinner — tons of flavor, that delicious smell, a bubbly, caramelized glaze, and satisfaction in every bite.
INGREDIENTS
1 pounds thick-cut ham steak (about 1 inch thick)
3 tablespoons raw local honey
1 tablespoons whole grain or Dijon mustard
2 tablespoons butter
1 teaspoons apple cider vinegar
2 fresh thyme sprigs
1 garlic clove, smashed
INSTRUCTIONS
Rest & dry the ham: Pull your ham steak from the fridge 15–20 minutes before cooking. Pat it completely dry with paper towels — this is the key to a deep sear rather than a steam. Score the fat edge in a few places to prevent the steak from curling in the pan.
Mix the honey glaze: In a small bowl, whisk together 3 tablespoons raw local honey, 1 tablespoons whole grain or Dijon mustard, and 1 teaspoons apple cider vinegar. Set aside. The vinegar cuts through the richness and keeps the glaze from being cloying — don't skip it.
Heat the skillet: Place a cast-iron skillet over medium-high heat and let it get properly hot — about 2 minutes. You want a dry, really hot pan for a good sear. No oil needed; the ham has plenty of its own fat.
Sear the first side: Lay the ham steak flat in the hot skillet. Press it down gently with a spatula to ensure full contact. Sear without moving it until a deep golden-brown crust forms on the bottom.
Flip & add butter and aromatics: Flip the steak. Add 2 tablespoons unsalted butter, 2 fresh thyme sprigs, and 1 garlic clove, smashed to the pan. As the butter melts and foams, tilt the pan and spoon the butter continuously over the top of the ham — this is called basting and it builds incredible flavor.
Pour on the glaze: Pour the honey-mustard glaze over the steak. It will bubble and caramelize quickly. Spoon it over the top as it thickens. Watch it closely — honey burns fast. Remove from heat as soon as the glaze is sticky and lacquered.
Rest & serve: Transfer the ham steak to a cutting board and let it rest for a few minutes. Spoon any remaining glaze from the pan over the top. Slice against the grain or serve whole.
OPTIONAL: Deglaze the pan with a splash of hard cider or apple juice after removing the ham — it lifts all the sticky bits and makes a gorgeous pan sauce to pour over the top!
