Broiled Ham Steak With Sweet Mustard Glaze

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 11/10/21
Broiled ham steak with glaze

The Spruce Eats / Katarina Zunic
Prep: 5 mins
Cook: 10 mins
Total: 15 mins
Servings: 4 servings
Nutrition Facts (per serving)
321 Calories
14g Fat
17g Carbs
30g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 321
% Daily Value*
Total Fat 14g 18%
Saturated Fat 4g 20%
Cholesterol 111mg 37%
Sodium 2000mg 87%
Total Carbohydrate 17g 6%
Dietary Fiber 1g 4%
Protein 30g
Calcium 40mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

When you're in the mood for ham but don't have enough eaters to justify making a whole ham roast, ham steak is the answer. Ham steak is a piece of ham leg or shank and feeds a smaller number of people—a perfect dish for a simple family meal. This recipe takes it up a notch with a flavorful sweet mustard glaze; the combination of ground and Dijon mustards, brown sugar, and cider vinegar makes a tangy mixture with enough sweetness to balance it all out.

To make this broiled ham steak, the glaze ingredients are stirred together and then brushed onto the ham; it's broiled for just a few minutes on one side, and then flipped, brushed with the glaze again, and broiled on the other side until a beautiful crust forms. All in, this recipe takes under 15 minutes to make, meaning it is quick enough for a busy day dinner, but also special-tasting enough to serve at a simple holiday meal.

Serve this ham steak with mashed potatoes or sweet potatoes along with your family's favorite steamed or roasted vegetables. A vegetable casserole or a corn and cheese bake would also be a tasty side dish.

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Ingredients

Steps to Make It

  1. Gather the ingredients.

    Gather ingredients
    The Spruce Eats / Katarina Zunic

  2. Preheat the broiler. Line a shallow rimmed baking pan or broiler pan with foil and place a rack in the pan.

    Foil
    The Spruce Eats / Katarina Zunic

  3. Place the ham steak on the rack.

    Ham steak
    The Spruce Eats / Katarina Zunic

  4. In a bowl, combine the ground mustard and Dijon mustard with the brown sugar and vinegar and stir until smooth.

    Combine ground mustard
    The Spruce Eats / Katarina Zunic

  5. Brush the glaze mixture over the top of the ham steak.

    Brush glaze over hamsteak
    The Spruce Eats / Katarina Zunic

  6. Broil the ham about 3 to 4 inches from the heat source until the glaze is bubbling and lightly browned, about 4 minutes.

    Broil the ham
    The Spruce Eats / Katarina Zunic

  7. Turn the ham over and baste with more of the mustard mixture.

    Turn over
    The Spruce Eats / Katarina Zunic

  8. Broil for another 3 to 5 minutes, until browned.

    Broil
    The Spruce Eats / Katarina Zunic

  9. Serve whole or sliced, over a bed of mashed potatoes if you like, and enjoy.

    Serve and enjoy
    The Spruce Eats / Katarina Zunic

What Is Ham Steak?

In the same way a New York strip steak is cut from the beef short loin, a ham steak is cut from a whole ham roast, which is part of the shank bone. It can be boneless or bone-in; a ham steak with the bone will be less expensive, but more difficult to slice into evenly shaped pieces. Ham steak can be cooked whole or cut into cubes and added to casseroles, soups, and egg dishes. It most often is sold raw, so be sure to cook it, which will only take a few minutes, before adding to a recipe.

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.

Recipe Variation

Use part or all honey in the glaze mixture in place of the brown sugar.

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