57 Reviews

I love this recipe, and use it every time I make ham steak. Heat the ham steak in the frying pan first (they give off a lot of liquid), drain off the extra liquid, THEN add this glaze.

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LadyKatarina June 03, 2010

Really good and very simple! The kids were hovering like flies because the kitchen smelled so wonderful and with the smile on my husband's face I won't bother to buy a glaze at the store ever again. The ham was a touch dry, so next time I will pull it out a little early to rest, continue to cook the glaze down, and then brush it over just before serving.

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omadarlin November 05, 2010

Seriously easy and wicked good! I doubled recipe and cooked two ham steaks on an electric griddle. Basted and turned....basted and turned... until I used almost all of the glaze. It formed the most delicious crust on that ham. This is going in my 'quick grab' cook book for fast and easy. Thanks so much!

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KFHnow June 11, 2011

Excellent! A definite winner. Super simple & easy. I used whole grain dijon mustard. Only change I made was to panfry the ham steaks and then add the glaze near the end, letting it thicken as it finished cooking the steaks. Absolutely delicious. Will be making again. Served with Smashed Potatoes and Tomatoes in Mayonnaise.

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KellyMae September 01, 2008

Delicious! I had a one pound 1/2" steak from the University of Illinois meat sales room. This glaze was so good that my partner (who loves ham anyway) ate 3 portions himself. For those that had trouble with a watery glaze, two things to try: 1. Brown the steak on both sides over med-high heat to cook the moisture out of the steak before adding the glaze. Cured ham does have a high water content. 2. If you've the time, fire your oven up to 350F and add your steak and glaze for up to an hour. The water will cook out of the glaze and you can turn your steak over and coat it with that wonderful sauce!

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Chef-Boy-I-Be Illinois May 14, 2008

Reduced recipe to a one serving sized ham steak, cut back on the maple syrup. Gave a lovely glaze to the steak and great flavor. Served with Macaroni & Cheese

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Bergy December 28, 2005

Yum! What a great tasting glaze! I had to substitute balsamic vinegar for the apple cider vinegar because I didn't have any cider vinegar. But otherwise followed the recipe. This was very easy and will be my go to recipe when I make ham steak. Thanks for sharing!

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landlocked #2 October 14, 2009

This is so good. Simple and fast to prepare and wonderful flavors with the salty and sweet combo, served with steamed veggies and recipes#209962 lovely dinner. I did follow another reviewers suggestion and continued to drain the fluid from the ham (couldn't believe how much there was) and as the ham browned then started adding the glaze. Lovely.

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Bonnie G #2 December 11, 2012

I've been cooking for over 50 years. I've always wished there were some way to make a tasty ham steak. Well, here it is! My wife and I loved it. I'm looking forward to making it again and again. Excellent!

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Chez Bob December 01, 2012

YUMMY! I tripled this recipe and used the glaze on a half ham for Sunday Dinner. The boys were working on my pantry so this was so fitting. I loved the flavors. I was unsure of the vinegar, mustard, syrup combo but WOW added a flavor to the ham that talked to you softly. I did drain off the liquid from the ham but still had some to finish cooking out. I was glad as I slit the ham in several places and juiced the glaze mix before it thickened cooking down into the ham itself. It really infused a nice flavor. Served this with #214165 By littledarlin and #75396 By Jellyqueen for dessert. Excellent.

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Chef1MOM-Connie February 29, 2012
Maple Glazed Ham Steak