Recipe

Fresh Glazed Ham Steaks

A bright, weeknight-friendly ham recipe with a citrusy pan sauce, crisp edges, and just enough honey heat to make it feel special.

By Matt Campbell

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4.8

Golden-browned ham steaks in a skillet with a glossy orange-mustard glaze and fresh herbs

Jump to Recipe

If ham makes you think of heavy holiday plates, I get it. But ham can also be fresh and vibrant, especially when you treat it like a quick sear and a fast pan sauce situation. This recipe is my go-to when I want dinner to feel a little fancy without doing anything dramatic: get the ham edges crisp, build a glossy glaze with orange, Dijon, and a little honey, then finish with herbs so it tastes bright, not sleepy.

It is also wildly practical. You can use pre-sliced ham steaks, it cooks in minutes, and the sauce is forgiving. Too tart? Add honey. Too sweet? Add a touch more vinegar or a squeeze of lemon. Too thin? Simmer 60 seconds longer. You are in control.

Sliced glazed ham steak on a plate with orange segments and chopped parsley

Why It Works

Crisp edges, juicy center: A quick sear gives you that caramelized, salty-sweet bite without drying the meat out.
Bright, balanced sauce: Orange zest and juice lift the ham, Dijon adds bite, and a splash of vinegar keeps it from going flat.
Fast flavor layering: The glaze is built in the same pan, so you get browned bits plus a shiny, clingy finish in under 20 minutes.
Flexible heat level: Red pepper flakes are optional, but a nice move if you like a gentle kick.

Pairs Well With

Storage Tips

How to Store Leftovers

Fridge: Store ham and sauce together in an airtight container for up to 3 to 4 days. Keeping them together helps the ham stay moist.
Reheat: Warm gently in a skillet over low heat with a splash of water or orange juice. Microwave works too, but use short bursts so it does not toughen.
Freeze: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Leftover move: Chop and toss into fried rice, a grain bowl, or an omelet. Spoon extra glaze on top like you meant to.

Common Questions

Can I use spiral ham or leftover holiday ham?

Yes. Slice it about 1/2-inch thick if possible, then sear quickly. Since leftovers are already fully cooked, you are mainly heating and glazing, not cooking it again.

Is a ham steak already cooked?

Many ham steaks sold in the grocery store are fully cooked, but not all. Check the label. If it is fully cooked, you are browning and heating through (aim for about 140°F). If yours is labeled uncooked or fresh, cook it like fresh pork to 145°F, then let it rest for 3 minutes.

What if I do not have oranges?

Use a mix of apple juice plus 1 to 2 teaspoons lemon juice, or try pineapple juice. Keep the vinegar in there to maintain that bright snap.

How do I keep the glaze from burning?

Lower the heat once the honey goes in, and keep it moving. If the pan seems too hot, add a tablespoon of water to cool it down.

Can I make it less sweet?

Absolutely. Cut honey to 1 tablespoon and add an extra teaspoon of vinegar or a squeeze of lemon at the end. Taste as you go. That is the whole game.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large skillet, preferably stainless steel or cast iron
Microplane or fine grater for zest
Citrus juicer or reamer
Tongs
Small whisk or spoon

I used to think ham lived in two lanes: deli sandwiches and big holiday centerpieces. Then I started treating it like a weeknight protein that just happens to come pre-seasoned. One random night, I had ham steaks, an orange that needed to be used, and exactly zero patience. I seared the ham, threw orange juice into the hot pan with mustard and honey, and suddenly dinner felt bright and intentional. Now it is one of my favorite I want comfort but make it lively meals. Crisp edges, glossy sauce, and enough citrus to wake everything up.