Ham Steak with Brown Sugar Glaze
Thick, juicy ham steak pan-seared to golden perfection and finished with a sticky, sweet brown sugar glaze that caramelizes beautifully in the pan. A quick weeknight dinner that tastes like a holiday feast, ready in under 15 minutes with just a handful of pantry staples.
For 4 servings
- prep · ~3 min
Score the ham steaks and mix the glaze.
1.Pat ham steaks dry with paper towels. Score the fat edge at 1-inch intervals to prevent curling.2.In a small bowl, whisk brown sugar, dijon mustard, apple cider vinegar, water, black pepper, and ground cloves until smooth.TIPScoring the fat cap lets the glaze seep into the meat and keeps the steak flat while cooking. - fry · ~5 min
Sear the ham steaks.
1.Melt butter in a large skillet over medium heat until foaming.2.Place ham steaks in the skillet in a single layer. Cook 3 minutes without moving.3.Flip and cook the other side for 2 minutes until golden brown.TIPDon't overcrowd the pan — work in batches if needed so the ham sears instead of steaming. - simmer · ~2 min
Glaze and finish cooking.
1.Reduce heat to medium-low. Pour the brown sugar glaze evenly over the ham steaks.2.Let the glaze bubble and thicken for 1 to 2 minutes, spooning it over the steaks repeatedly.3.Flip steaks once more to coat both sides. Remove from heat when glaze is sticky and coats the back of a spoon.TIPWatch carefully — brown sugar can go from caramelized to burnt in seconds. Pull the pan off the heat the moment the glaze looks syrupy. - serve
Plate and drizzle with pan glaze.
Transfer ham steaks to plates. Spoon any remaining glaze from the skillet over the top. Serve immediately.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Score the fat edge at 1-inch intervals to stop the ham steak from curling as it sears.
- 2Pat the ham steaks very dry before cooking so they brown instead of steam in the pan.
- 3Cook the steaks undisturbed for 3 minutes on the first side to build a deep golden crust.
- 4Work in batches if your skillet is crowded — overcrowding lowers the pan temperature and causes steaming.
- 5Pull the glaze off the heat the second it turns syrupy; brown sugar burns quickly and turns bitter.
- 6Leftover ham steaks keep in the fridge for 4 days; reheat gently in a covered skillet with a splash of water.
Adapt it for your goals.
Spicy honey glaze
Swap brown sugar for honey and add 1/4 teaspoon cayenne or a splash of hot sauce — the heat cuts through the sweetness for a bold, Southern-style ham.
pineapple glazedPineapple glazed
Replace water with 1 tablespoon pineapple juice and add a pinch of ginger for a tropical twist that complements the ham's saltiness.
maple DijonMaple Dijon
Use maple syrup instead of brown sugar and double the Dijon mustard for a sharper, less sweet sauce that works well with roasted vegetables.
low sugarLow-sugar
Substitute brown sugar with a monk fruit sweetener and use a sugar-free maple syrup — ideal for those watching their sugar intake without losing the sticky glaze texture.
Why this is on our healthy list.
High-Quality Protein
Ham steak is a lean source of complete protein, which supports muscle repair and keeps you full longer.
Source of B Vitamins
Ham naturally contains B vitamins like B6 and B12, important for energy metabolism and red blood cell formation.
Low in Carbohydrates
With only a small amount of brown sugar in the glaze, this dish is relatively low in carbs, fitting moderate low-carb meal patterns.
Frequently asked questions
Score the fat edge at 1-inch intervals before cooking — this breaks the fat band that tightens during heating and keeps the steak flat.
