Learn how to cook ham steak three easy ways — grill, pan-fry, or oven-broil – all in about 15 minutes. Clear steps, optional glaze, and quick results every time.
Ham steak is a hidden gem: big ham flavor without buying a whole ham, easy on the budget, and just the right size for two without leftovers. It’s versatile and delivers big flavor when you need dinner fast.
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Featured Comment by Andi:
"I just made this ham steak sauce, and we both loved it. It was easy to make and very tasty, a keeper for sure."
🧡 Why You’ll Love This Recipe
- Three easy cooking methods—grill, pan-fry, or oven-broil. Use what you have.
- Fully cooked, cured, or even raw—this recipe covers how to cook it safely and easily.
- Optional brown sugar glaze adds big flavor—but you can skip it.
- Ready in about 15 minutes with pantry staples.
- Perfect for two but easy to scale up for a crowd.
🐖 Ingredients
- Ham steak — ½ to ¾ inch thick. Look for one labeled “fully cooked” to make things easier; just reheat and brown.
✅ Pro Tip: Many ham steaks are precooked—but don’t assume. If the label doesn’t clearly say “fully cooked,” treat it as raw. “Cured” or “smoked” isn’t the same.
- Butter or oil—For cooking and preventing sticking.
- Optional brown sugar glaze—Made with brown sugar (or honey), butter, mustard (dry or prepared), and apple cider vinegar. Add ground cloves or cinnamon for extra flavor.
👨🍳 Quick Overview: Cooking Ham Steak—3 Ways
1. Preheat your cooking method
Grill: Preheat to 400°–450°F. Grill directly on well-oiled grates, or use a flat-top griddle like a Blackstone.
Pan-Fry: Heat a skillet over medium with a bit of butter or oil.
Oven-Broil: Use an oiled broiler pan or a foil-lined pan with a rack.
2. Prep the ham steak and glaze (optional)
Pat dry, trim fat, and cut in half for easier handling. If using glaze, mix it in the microwave and brush both sides.
✅ Pro tip: If your ham steak is thick (over ¾ inch), wait and add the glaze during the last few minutes of cooking to avoid burning before the center is hot.
✅ Not using glaze? Brush with oil or melted butter to boost browning and flavor.
3. Cook the ham steak
Cook on the grill, pan, or oven broiler until browned and heated through — about 4–5 minutes per side. Use a thermometer:
- Fully cooked ham steaks: heat to 140°F
- Raw or uncertain: cook to 145°F and rest 3 minutes
✅ Pro Tip: If the label doesn’t clearly say "fully cooked" or "precooked," treat it as raw and cook to 145°F with a rest — just like pork chops.
4. Serve
Serve with sides, on a sandwich, or with eggs for breakfast-for-dinner.
👇 Scroll down for the printable recipe card and photo step-by-step—or keep reading for more tips, serving ideas, and ham safety info.
🔄 Ham Steak Tips & Variations
- Steak thickness matters. Most are ½–¾ inch thick. Thicker cuts (1 inch or more) need extra time per side.
- Bone-in or boneless? Either works. Boneless is easier to cut and serve, bone-in may have more flavor.
- Optional glaze swaps: Honey (use ¾ the amount of sugar), maple syrup (equal swap), or triple the amount of prepared mustard for dry.
- Avoid high heat. It can dry out the ham or scorch glaze. On flat-top griddles like a Blackstone, keep medium heat.
- Watch for sticking. Glaze caramelizes quickly — use oil and flip gently.
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⚕️Ham Steak Safety
Ham steaks usually come precooked and they are safe to eat out of the package. If they say "smoked" or "cured" but do not say precooked, consider it raw.
If the ham is raw or does not say precooked, the USDA recommends cooking it to 145° and resting for 3 minutes after cooking for safety.
🍽️ What to Serve with Glazed Ham Steak
Serve ham steak as a quick dinner, a hearty breakfast meat, or tucked into a sandwich—I like mine with mayo and tomato on toast.
Serve with classic sides like:
- Crock Pot Cheesy Potatoes
- Easy Dinner Rolls
- Roasted Asparagus
- Green Beans with Almonds
- Corn on the Cob
Or add it to a salad or breakfast-for-dinner plate with eggs and fruit.
🍴 More Easy Ham Recipes
Try one of these other favorites:
❄️ Storing and Using Leftovers
Refrigerate leftover ham steak in an airtight container for up to 4 days, or freeze for up to 4 months.
Use leftovers in:
- Classic ham and cheese sandwiches
- Breakfast sandwiches or omelets
- Salads and grain bowls
- Pasta dishes or casseroles
❓FAQs
Ham steak is a thick slice cut from the center of a whole ham, usually ½ to ¾ inch thick and about one pound. It often has a bone and makes about two servings, which makes it perfect for smaller meals.
Most ham steaks are vacuum-sealed and found in the meat section of your grocery store. They keep well and are perfect for quick meals for two.
While many are labeled “fully cooked,” some are only smoked or cured. If the label doesn’t clearly say “fully cooked,” treat it as raw and cook to 145°F with a 3-minute rest.
If the ham steak is labeled fully cooked, you don’t need to cook it—it’s safe to eat right out of the package. That said, cooking improves the flavor and texture, especially if you brown it or add a glaze.
If it isn’t labeled as fully cooked, you should treat it as raw and cook to 145°F with a 3-minute rest for safety.
Yes, the oven broiler works in about 8–10 minutes, turning once. It’s fast and gives good browning, just like grilling or pan-frying.
The key is moderate heat and proper fat. Use a little oil or butter if you’re not glazing—it helps the surface brown and stay moist.
Avoid high heat, which can dry out the meat or scorch sugar.
And always cook just to the correct temperature: 140°F for fully cooked ham steaks, or 145°F plus a 3-minute rest if not.
There are two keys. First, use some oil or butter if cooking without the glaze.
📖The Recipe Card
How to Cook Ham Steak (Grill,Pan-Fry, or Oven
Ingredients
- 1 pound ham steak - ¾ thick
- vegetable oil or butter
- 2 tablespoons brown sugar
- 1 tablespoon butter
- ½ teaspoon dry ground mustard
- ½ teaspoon cider vinegar
- ⅙ teaspoon ground cloves and cinnamon - optional
Step-by-Step Instructions
Preheat your cooking method
- Grill: Preheat the grill to a surface temp of 400° to 450°. Stovetop: Use a large skillet with butter over medium heat.Oven broiler: Use an oiled broiling pan or a pan lined with foil and a rack.
Prep the ham steak and glaze (optional)
- Pat the ham steak dry with paper towels and trim any visible fat. Cut it in half for easier handling if needed.
- Optional glaze: Combine the brown sugar, butter, mustard, vinegar, and spices in a microwave-safe bowl. Microwave in short bursts, stirring every 10 seconds, until the mixture is melted and smooth.
- Brush both sides of the ham steak with the glaze, or use oil or melted butter if you prefer not to use the glaze.
Cook the ham steak
- Grill, pan-fry, or broil the ham steak for about 4–5 minutes per side, or until it’s browned and heated through. If the ham is labeled “fully cooked": heat it to 140°F. If it is not fully cooked or you're unsure: cook it to 145°F and let it rest for 3 minutes before serving.
Serve
- Serve the ham steak with your favorite side dishes, on a sandwich, in a salad, or as a breakfast meat.
Recipe Notes
Pro Tips
- Ham steaks thicker than 1 inch may need a few extra minutes. Add glaze near the end to avoid scorching.
- If you're worried about burning the glaze, brush it on during the last few minutes of cooking.
- You can swap brown sugar with honey (use ¾ the amount) or maple syrup (use an equal amount).
- You can replace the brown sugar with honey or maple syrup.
- No dry mustard? Use 3x the amount of prepared mustard.
- Great served straight up—or slice it for a quick ham or BLT sandwich or breakfast plate.
Your Own Private Notes
To adjust the recipe size:
You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.
Nutrition Estimate (may vary)
Editor's Note: Originally published September 3, 2010. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Diane says
We left dry mustard out & I was still delicious! We didn’t have that on hand. The ground cloves was a nice addition! We doubled the recipe of the glaze & served on baked. sweet potatoes. Great pairing with a white wine too. 😊
Angie says
By ground mustard do you mean dry mustard or like the stone ground liquid mustard?
Dan Mikesell AKA DrDan says
Hi Angie,
Welcome to the blog.
That is dry ground mustard. I updated the ingredient list to be more specific.
Dan
Angie says
Thanks!
Betsy Beecher says
I used this glaze a few weeks ago but neglected to print it so just spent 1/2 hour desperately trying to find it again. I loved the glaze as did everybody else. We concluded it's the ground clove that gives it the great flavor. Am making it again tonight and will use a little more than 1/8 tsp. .
DrDan says
Thanks for the note. This was one of my first just dive in and do it recipe.
DrDan
Andi says
I just made this ham steak sauce and we both loved it. It was easy to make and very tasty a keeper for sure Thanks Andi
DrDan says
Thanks for the comment
DrDan
Smokingmeat says
I use Dizzy Dust on my Ham Steaks..and they come out excellent!!
Dr Dan says
Thanks, I though it add a nice taste simply.
The rating system something I would like to see on most cooking blogs. All recipes can't be wonderful.