So let me tell you what happened.
It was one of those days where 5 o’clock snuck up on me like it always does when I forget to take something out of the freezer. I opened the fridge, stared inside like it owed me money, and saw four lonely ham steaks I bought on sale last week. Honestly, they were the backup plan—but that night, they were the plan.
I grabbed some mustard (because I always have, like, four kinds), a bit of honey, and tossed together a glaze that was somewhere between “grandma’s Easter ham” and “weeknight miracle.” Popped it in the oven, crossed my fingers, and hoped nobody asked what else was for dinner.
Spoiler alert: it was so good, my husband thought I’d been marinating them all day. I didn’t correct him.
Why You’ll Love These Ham Steaks (Trust Me)
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Fast as heck. From fridge to table in about 25 minutes. You’ll barely have time to pour a glass of wine.
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Sticky, sweet, tangy glaze. It clings to the ham in all the right ways.
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Only 7 ingredients, and you probably already have ’em.
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No cast iron pans, no fancy prep. Just a sheet pan and a bowl.
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They taste like Sunday dinner… on a Tuesday.
Let’s Talk Ingredients (And What You Can Swap if You’re Missing Something)
Here’s what I used, plus a few notes from someone who’s definitely winged it more than once:
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Ham steaks – Mine were about ½-inch thick. You can go thinner, but just keep an eye on ’em. If they’re thicker, maybe give ’em a few extra minutes.
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Olive oil – Just a tablespoon. It helps the glaze stick and gives it a little richness. If you don’t have it, melted butter will cozy right up in its place.
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Honey – I used a dark clover honey. If all you’ve got is the bear-shaped plastic bottle, that’s fine too. Maple syrup? Go for it.
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Whole grain mustard – Adds that pop and texture. But if you don’t have it, use more Dijon. Nobody’s judging.
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Dijon mustard – Bold and smooth. Don’t use yellow mustard unless you really like that sharp tang.
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Water – Just to loosen things up. A splash of orange juice or white wine could be fun.
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Garlic powder – It’s the little background hum. You could also use a clove of fresh garlic if you’re feelin’ fancy.
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How to Make It (Without Breaking a Sweat)
1. Crank that oven to 375°F.
Grease a baking sheet real good. Honey gets sticky, and we are not about scrubbing pans after dinner, are we?
2. Cut those ham steaks in half.
They fit better on the pan that way and make serving easier. Plus, it looks like you cooked more. Mind games, baby.
3. Mix your glaze.
Grab a bowl. Toss in the olive oil, honey, both mustards, water, and garlic powder. Give it a stir until it’s smooth and kinda glossy. Taste it—if it makes you go “ooh,” you’re golden.
4. Slather it on.
Spoon that sauce over the ham and spread it around. Every little edge should be glossy and covered.
5. Bake for 20 minutes.
Then, if you want those sweet, caramelized edges (and you do), flip on the broiler for 2–3 minutes. Just stand there and watch it—don’t go folding laundry. Broilers are sneaky.
6. Serve hot, preferably with something carby to mop up the sauce.
Mashed potatoes, roasted sweet potatoes, even buttered noodles. Or just bread. I’ve been known to tear off a hunk and swipe the pan like it’s my job.
Want to Shake It Up?
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Feeling spicy? Add a squirt of sriracha or a pinch of cayenne to the glaze.
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More depth? Swap water for apple cider or bourbon. Yes, bourbon.
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Roasting buddies? Throw apple wedges or red onion slices on the pan with the ham. They soak up the sauce and taste like fall.
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Leftovers for days. Chop ’em into scrambled eggs, throw in a quesadilla, or layer into a grilled cheese with Swiss.
Leftovers & Reheating (Because You’ll Want More Tomorrow)
Let everything cool down before packing it up. Store in an airtight container in the fridge for 3–4 days. It reheats just fine in the microwave, but I like tossing it in a skillet with a splash of water to warm it up gently—keeps it juicy.
And listen—if you do end up eating a cold slice straight from the fridge at midnight… you’re in good company.
One Last Thing Before You Go…
If you make this—and you absolutely should—send me a note. Or tag me in your photo. I want to see how your glaze turns out, and whether you add a little hot sauce (or bourbon, you wild thing).
Recipes like this are the heartbeat of home cooking—easy, cozy, and always better shared. So thanks for stopping by my little corner of the kitchen. Come back soon, okay?
Now go check your fridge. I bet those ham steaks are already calling your name.
Warm hugs and sticky forks,
Honey Mustard Ham Steaks
Ingredients
- 4 ham steaks ½ inch thick
- 1 tbsp olive oil
- 1/4 cup honey
- 2 tbsp whole grain mustard
- 1 tbsp dijon mustard
- 2 tsp water
- 1 tsp garlic powder
Instructions
- Preheat oven to 375°F and grease a large baking sheet.
- Cut ham steaks in half and arrange on the prepared baking sheet.
- In a small bowl, mix together olive oil, honey, whole grain mustard, dijon mustard, water, and garlic powder until fully incorporated.
- Spoon sauce over the steaks and spread to evenly coat.
- Bake for 20 minutes, then broil for 2 minutes if desired. Serve while hot.
Notes
Nutrition