Maple Glazed Ham Steak

Submitted by AngelaTN

"I found this glaze somewhere on the internet and decided to put it on a ham steak. Delicious! I serve this with my favorite Macaroni & Cheese recipe (#4842)."

 

• Ready In: 25mins
• Ingredients: 4
• Serves: 3-4

ingredients

• 1 (1 lb) ham steak
• 1⁄4 cup maple syrup
• 1 tablespoon apple cider vinegar
• 1 tablespoon Dijon mustard

directions

1. Mix together maple syrup, vinegar and mustard in small bowl.
2. Brush one side of ham steak with mixture and place glazed side down in skillet over medium heat.
3. Brush top of ham steak.
4. Cook over medium heat, turning frequently, until cooked through and glaze has thickened.

Reviews

[LadyKatarina]

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.

 

[omadarlin]

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.

 

[KFHnow]

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!

 

[Chef-Boy-I-Be Illin]

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!

 

[KellyMae]

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 recipe #120964 and recipe #237133.