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This easy baked ham steak recipe with a delicious brown sugar honey orange glaze is a complete sheet pan meal ready in 30 minutes.
For small holiday meals, ham steaks are an excellent main course. They're just a thick slice of ham cut from a pre-cooked whole ham, so you only need to reheat them.
While they can be quickly pan-fried, they are equally tasty baked in the oven. And this method also allows you to cook your favorite veggies, such as asparagus and diced potatoes, at the same time.
But no matter how you cook them, add a glaze. It's an easy step that adds so much flavor.
Since I'm a Florida gal, I always have orange juice on hand. My go-to is a honey-orange glaze. It does not disappoint, and my family drizzles it on everything!
Don't wait for a special occasion to make it. Like the holiday favorite baked turkey tenderloin, it's perfect for any busy weeknight!
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Ingredient Notes
Here's what you'll need to make ham steak, honey orange glaze, and vegetables.
- Pre-Cooked Ham Steaks - These are sold boneless or bone-in. You'll find large slices or individually wrapped smaller slices. Look for a low-sodium slice.
- Brown sugar - To reduce the sugar content, try a half and half combination of regular and zero calorie alternative brown sugar.
- Orange juice - If using fresh oj, strain out the pulp. Zest the orange for a more intense flavor.
- Variation - Use pineapple juice instead.
Vegetables: We used asparagus and potatoes, but other options include carrots, green beans, brussels sprouts, sweet potatoes, zucchini, butternut squash, broccoli, or cauliflower. The key is to cut them into small, uniformly-sized pieces so that everything cooks quickly and finishes at the same time.
Please refer to the recipe card below for the full list of ingredients and detailed instructions.
Directions with Pictures
Here's how to make the brown sugar glaze and cook ham steak and vegetables in the oven:
Step 1. In a small sauce pot, combine brown sugar, honey, orange juice, cinnamon, and ground cloves. If using fresh orange juice, add 1 teaspoon of zest for a more intense flavor. Bring the mixture to a slow boil over medium heat then simmer for about 1 minute on low to slightly thicken, constantly stirring so it does not burn. Remove from heat.
Step 2. Line a large, rimmed baking sheet with aluminum foil for easy cleanup and spray it with nonstick cooking spray. Place the ham steaks in the pan and brush each side with the orange glaze. Next to the ham steaks, arrange asparagus and diced potatoes in a single layer. Spritz the vegetables with olive oil and season with salt and pepper.
Step 3. Bake for about 20 minutes, or until the ham is heated through and the vegetables are fork-tender. Toss the veggies halfway through and rotate the pans if using more than one for the best result. The ham's internal temperature should reach 145°F.
Top Tips
- Don't overcook the ham steaks. If the vegetables are not ready, remove the ham steaks and cover with aluminum foil until serving time.
- Don't crowd the vegetables on the sheet pan. If necessary, use two pans, staggering their placement in the stove, so that the veggies get crispy.
- Save a little sweet glaze or double the amount so you can serve it on the side for drizzling.
Storage and Make Ahead
- Storage: Store leftover ham steaks in an airtight container for 3-4 days.
- Reheat: Warm on the stovetop, in the oven, or the microwave.
- Make ahead: Mix the glaze ingredients together ahead of time and store the mixture in the refrigerator.
If you have leftover ham, use it in overnight ham strata, hash brown breakfast casserole, or Monte Cristo casserole!
Holiday Menu Plan
To round out a sheet pan ham steak dinner with asparagus and potatoes, simply add a mixed green salad with red wine vinaigrette and soft rolls.
Keto deviled eggs are a fantastic low-carb appetizer. Mixed berry crisp (using frozen berries) and pineapple souffle are my picks for a tasty ending to the meal.
It's hard to imagine an Easter or Christmas dinner that's completely ready in half an hour- just wow.
FAQ
It is quick and easy to cook ham steak in a skillet on the stovetop. Heat butter or olive oil in a large skillet over medium-high heat. Brush the home orange brown sugar glaze over each side of the ham steak. Cook for 3 to 5 minutes on each side or until golden brown.
Yes, you can eat ham steak cold, as long as it was fully cooked beforehand and has been properly stored.
Would you like more easy, healthy, carb-conscious recipes?
📋 Recipe
Baked Ham Steak with Honey Orange Glaze
Ingredients
- ¼ cup brown sugar Zero-calorie alternatives can be used for all or part of the amount.
- 2 Tablespoons honey
- 2 Tablespoons orange juice pulp-free
- ¼ teaspoon cinnamon
- ⅛ teaspoon ground cloves
- 1 pound ham steak boneless or bone-in; Look for low-sodium slices.
- 1 pound asparagus
- ½ pound golden potatoes diced into small uniform pieces so they cook quickly.
- 1 teaspoon olive oil
- salt and pepper to taste
Instructions
- Preheat oven to 375°F.
- In a small sauce pot, combine brown sugar, honey, orange juice, cinnamon, and ground cloves. Optionally, add a teaspoon of orange zest. Bring the mixture to a slow boil over medium heat then simmer for about 1 minute on low to slightly thicken, constantly stirring. Remove from heat.
- Line a large, rimmed baking sheet with aluminum foil for easy cleanup and spray it with nonstick cooking spray. Place ham steaks in the pan and brush each side with the glaze.
- Next to the ham steaks, arrange asparagus and diced potatoes in a single layer. Spritz the vegetables with olive oil and season with salt and pepper.
- Bake for about 20 minutes, or until the ham is heated through and the vegetables are fork-tender. Toss the veggies halfway through and rotate the pans if using more than one for the best results. The ham's internal temperature should reach 145°F.
Notes
- Don't overcook the ham steaks. If the vegetables are not ready, remove the ham steaks and cover with aluminum foil until serving time.
- Don't crowd the vegetables on the sheet pan. If necessary, use two pans, staggering their placement in the stove, so that the veggies get crispy.
- Save a little sweet glaze or double the amount so you can serve it on the side for drizzling.
- Storage: Store leftover ham in an airtight container for 3-4 days.
- Make ahead: Mix the glaze ingredients together ahead of time and store the mixture in the refrigerator.
Mandy says
I had a couple of ham steaks that I needed to use up and found this recipe. The sweet orange glaze was perfect and my kids gobbled it up.