Ham Steak with Pineapple
A juicy, smoky ham steak seared in a hot skillet and finished with a glossy pineapple and brown sugar glaze. Caramelized pineapple rings add the perfect sweet-tangy contrast to the savory ham. Ready in under 20 minutes, it's a weeknight hero with serious retro diner charm.
For 4 servings
- prep
Prepare the glaze and ham.
1.In a small bowl, whisk together brown sugar, pineapple juice, dijon mustard, ground clove, and black pepper until smooth.2.Pat the ham steak dry with paper towels. Score the fat edge at 3 cm intervals to prevent curling.3.If using fresh pineapple, trim the skin, remove the core, and cut four 1 cm thick rings.TIPDrying the ham well helps it sear rather than steam in the pan. - fry · ~8 min
Sear the ham steak.
1.Heat oil in a large skillet over medium-high heat until shimmering.2.Lay the ham steak in the pan and sear until deep golden brown, about 3 to 4 minutes per side.3.Transfer the ham to a plate and loosely tent with foil.TIPDon't move the ham for the first 3 minutes — it needs undisturbed contact to build a proper crust. - fry · ~5 min
Caramelize the pineapple rings.
1.Reduce heat to medium. Add the butter to the same skillet and let it melt.2.Place the pineapple rings in a single layer. Cook until golden and caramelized, about 2 minutes per side.3.Remove the pineapple and set aside on the plate with the ham.TIPWatch the butter closely — the sugars from the ham can darken it quickly. Swirl the pan if it starts to smoke. - simmer · ~2 min
Glaze the ham.
1.Return the ham steak to the skillet over medium-low heat.2.Pour the brown sugar glaze over the ham and let it bubble gently for 1 minute, spooning the glaze over the top as it thickens.3.Flip the ham once to coat both sides in the glossy glaze. Remove from heat immediately once glazed.TIPKeep the heat low — brown sugar glazes go from glossy to burnt in seconds. - assemble
Plate and serve.
1.Transfer the glazed ham steak to a cutting board or platter.2.Arrange the caramelized pineapple rings on top of the ham.3.Spoon any remaining glaze from the pan over the pineapple and serve immediately.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Score the fat edge every 3 cm to stop the ham from curling during searing.
- 2Pat the ham steak very dry with paper towels so it browns instead of steams.
- 3Don't move the ham while searing for at least 3 minutes to develop a deep crust.
- 4Use fresh pineapple rings for the best caramelization and natural sweetness.
- 5Watch the butter closely when caramelizing pineapple — it can burn fast from residual ham sugars.
- 6Keep the heat low when glazing; brown sugar can go from glossy to burnt in seconds.
- 7Let the ham rest loosely tented with foil while you caramelize the pineapple.
Adapt it for your goals.
Spicy pineapple ham
Add a pinch of cayenne pepper or a drizzle of sriracha to the glaze for a sweet-heat kick. Great for those who like a savory-spicy edge.
low sugarLow-sugar
Replace brown sugar with 1 tablespoon of honey or maple syrup and use a sugar-free Dijon. Ideal for reducing refined sugar without losing the glaze's gloss.
herb infusedHerb-infused
Add 1 teaspoon of chopped fresh thyme or rosemary to the glaze before pouring over the ham. This introduces an earthy, aromatic layer that complements the pork.
grilled versionGrilled version
Grill the ham steak and pineapple rings over medium heat instead of pan-searing. This adds a smoky char that pairs beautifully with the sweet glaze.
Why this is on our healthy list.
Rich in Protein
Ham steak is a concentrated source of high-quality protein, which supports muscle maintenance and satiety.
Contains Vitamin C
Fresh pineapple provides vitamin C, an antioxidant that aids immune function and collagen production.
Source of Manganese
Pineapple is notably rich in manganese, a trace mineral important for bone health and metabolism.
Lower in Fat Than Other Red Meats
Ham steak, especially when trimmed of excess fat, offers lean protein with less saturated fat compared to many cuts of beef or pork.
Frequently asked questions
Yes, but pat them very dry with paper towels before caramelizing, or they will steam instead of browning. Use unsweetened juice from the can for the glaze.
