Ham steaks are the unsung heroes of the meat aisle. They are affordable, pre-cooked for safety, and incredibly versatile. While many people default to throwing them in a frying pan, learning how to make a ham steak in the oven opens up a world of flavor depth and hands-off convenience. Baking allows glazes to caramelize beautifully without the risk of burning that often comes with direct stovetop heat. Whether you are prepping a quick weeknight dinner or a holiday-style breakfast, the oven is your best friend for achieving that juicy, tender, and sweet-and-savory balance.
Why Oven Baking is the Superior Method
When you cook a ham steak on the stove, you are often limited by the size of your skillet and the constant need to flip the meat to prevent the sugars in the glaze from scorching. The oven provides a controlled, ambient heat environment. This “surround-sound” heat ensures that the ham stays moist while the edges get that slightly crispy, caramelized texture that everyone loves.
Furthermore, the oven method is ideal for multitasking. Once the ham is in, you have twenty minutes to whip up some mashed potatoes, steam green beans, or simply pour yourself a glass of wine. It transforms a potentially messy kitchen task into a streamlined process.
Selecting the Best Ham Steak
Before you even preheat your oven, the quality of your meal starts at the grocery store. Not all ham steaks are created equal. You generally have three choices:
- Bone-In Ham Steaks: These are often considered the most flavorful. The bone helps keep the meat moist and adds a bit of depth to the sauce as it renders.
- Boneless Ham Steaks: These are the ultimate in convenience. They are easy to slice and serve, making them perfect for sandwiches or feeding children.
- Smoked vs. Unsmoked: Most ham steaks are already smoked. Look for “Hickory Smoked” or “Applewood Smoked” labels if you want a specific flavor profile.
Check the thickness as well. A standard ham steak is about half an inch to an inch thick. If yours is particularly thin, you will need to reduce the cooking time to avoid drying it out.
Essential Ingredients for a Glazed Masterpiece
While a plain ham steak is fine, a glazed ham steak is extraordinary. The saltiness of the pork begs for a sweet counterpart. Here is a basic list of what you will need:
- One large ham steak (12 to 16 ounces)
- Brown sugar: This provides the base for your caramelization.
- Dijon mustard or Whole Grain mustard: The acidity cuts through the fat and sugar.
- Honey or Maple Syrup: Adds a different layer of sweetness and helps the glaze stick.
- Pineapple juice or Orange juice: A splash of fruit juice thins the glaze and adds a bright note.
- Spices: Ground cloves, cinnamon, or even a pinch of cayenne pepper for those who like a little “swicy” (sweet and spicy) kick.
Step-by-Step Instructions for Baking
Preheating and Preparation
- Start by preheating your oven to 350 degrees Fahrenheit. While the oven is warming up, take your ham steak out of the refrigerator. Letting it sit at room temperature for about ten minutes helps it cook more evenly.
- Line a rimmed baking sheet or a shallow baking dish with aluminum foil or parchment paper. This is a crucial step for easy cleanup, as ham glazes contain a lot of sugar that can become quite sticky and difficult to scrub off once baked.
Crafting the Glaze
- In a small bowl, whisk together three tablespoons of brown sugar, one tablespoon of mustard, and one tablespoon of honey. If you find the mixture too thick to spread, add a teaspoon of pineapple juice until it reaches a spreadable consistency.
- For a classic “Aloha” style, you can also place whole pineapple rings and maraschino cherries directly on top of the steak. Secure them with toothpicks if necessary.
The Baking Process
- Place the ham steak on your prepared pan. Using a pastry brush or the back of a spoon, coat the top of the ham generously with half of your glaze.
- Slide the pan into the oven on the center rack. Bake for 10 minutes. This initial phase allows the ham to heat through and the glaze to begin its transformation into a sticky coating.
The Flip and Finish
- After 10 minutes, carefully remove the pan from the oven. Flip the ham steak over using tongs. Coat this side with the remaining glaze. Return the pan to the oven for another 10 to 15 minutes.
- If you want a truly charred, restaurant-quality finish, you can turn on the broiler for the last 2 minutes of cooking. Watch it very closely, as sugar burns in seconds under the broiler. You are looking for bubbling, dark amber spots and slightly crisped edges.
Creative Flavor Variations to Try
Once you master the basic method, you can experiment with different flavor profiles to keep your dinners exciting.
The Savory Herb Crust
If you aren’t a fan of sweet glazes, try a savory approach. Brush the ham with olive oil and press a mixture of dried thyme, rosemary, garlic powder, and cracked black pepper onto the surface. The herbs toasted in the oven create a fragrant, earthy crust that pairs beautifully with roasted root vegetables.
The Spicy Bourbon Glaze
For a more “adult” flavor profile, replace the fruit juice in your glaze with a tablespoon of bourbon and add a dash of hot sauce. The alcohol cooks off, leaving behind a rich, smoky depth that complements the natural saltiness of the pork.
The Citrus Blast
Use orange marmalade as your primary glaze base. Mix it with a little ginger and soy sauce for an Asian-inspired twist. This version is particularly good when served over a bed of jasmine rice.
Serving Suggestions and Side Dishes
A ham steak is a hearty protein that plays well with many sides. Because the ham is salty and often sweet, you want sides that offer balance.
- Starchy Sides: Scalloped potatoes are the traditional partner for ham. However, roasted sweet potatoes or a simple rice pilaf also work wonders.
- Vegetables: Roasted asparagus, sautéed kale, or a crisp apple and cabbage slaw provide a fresh contrast to the heavy meat.
- Breakfast Style: Serve your oven-baked ham steak alongside over-easy eggs and buttery grits for a Southern-style brunch that will keep you full all day.
Storing and Reusing Leftovers
If you have leftovers, you are in luck. Ham steak keeps remarkably well in the refrigerator for up to four days when stored in an airtight container.
Leftover ham is perfect for dicing into an omelet, tossing into a split pea soup, or layering into a gourmet grilled cheese sandwich with Swiss cheese and green apples. You can even chop it up and add it to a cold pasta salad for a quick lunch the next day.
Frequently Asked Questions
- Does a ham steak need to be cooked to a specific internal temperature?
- Since most ham steaks sold in grocery stores are already fully cooked or “cured,” you are essentially just reheating them and developing flavor. However, for the best texture and food safety, you should aim for an internal temperature of 140 degrees Fahrenheit. If you are starting with a “fresh” or uncooked ham steak (which is rare), it must reach 145 degrees Fahrenheit followed by a three-minute rest.
- Should I cover the ham steak with foil while baking?
- Generally, you do not need to cover the ham steak. Leaving it uncovered allows the glaze to caramelize and the edges to get slightly crispy. If you find the ham is browning too quickly before it is hot in the center, you can tent it loosely with foil, but for a standard 20-minute bake, it is usually unnecessary.
- Can I bake a frozen ham steak?
- It is highly recommended that you thaw the ham steak in the refrigerator overnight before baking. Baking from frozen will result in uneven cooking; the outside will likely become tough and overcooked before the center is even warm. If you are in a rush, you can thaw it quickly in a sealed bag submerged in cold water.
- How do I prevent the ham steak from drying out in the oven?
- The key to moisture is the glaze and the cooking time. Do not overbake the meat. Because ham is lean, every extra minute in the oven draws out moisture. Adding a tablespoon of water or fruit juice to the bottom of the baking dish can also create a small amount of steam to keep the environment humid.
- Can I use this method for thick-cut ham slices?
- Yes, the method remains the same for thick-cut slices. If your ham is thicker than one inch, you may need to increase the baking time by 5 to 10 minutes. Always use a meat thermometer to check the center if you are unsure if it is heated through.