Ham steak is one of those culinary hidden gems that often gets overshadowed by the massive, spiral-cut holiday hams. However, for a quick weeknight dinner, a high-protein breakfast, or a simple meal for two, knowing how to make ham steak in the oven is a total game-changer. It is fast, requires minimal cleanup, and allows you to experiment with sweet and savory glazes that transform a humble cut of meat into a gourmet experience.
While pan-frying is a common method, the oven provides a more consistent, indirect heat that prevents the edges from curling or burning before the center is heated through. This guide will walk you through everything from choosing the right cut to mastering the perfect glaze and ensuring your ham steak comes out juicy and flavorful every single time.
Choosing the Best Ham Steak for Oven Baking
Before you even preheat your oven, you need to start with a quality piece of meat. Ham steaks are generally slices cut from a whole bone-in or boneless ham. Because ham is almost always sold pre-cooked and cured, your goal in the oven isn’t really to cook it from scratch, but rather to reheat it to a safe internal temperature while enhancing its natural flavors.
When shopping, look for steaks that are at least half an inch thick. Thinner slices tend to dry out quickly in the dry heat of the oven. If you can find a bone-in ham steak, grab it. The bone helps retain moisture and adds a subtle depth of flavor to the meat as it heats. Also, pay attention to the water content. Some lower-quality hams have “water added,” which can result in a spongy texture once baked. Aim for “Ham with Natural Juices” for the best results.
Preparing Your Ham Steak for the Oven
Preparation is minimal, which is part of the appeal of this dish. Start by taking the ham steak out of the refrigerator about 15 to 20 minutes before you plan to bake it. Bringing the meat closer to room temperature ensures that it heats evenly.
Give the steak a quick pat down with a paper towel. Removing excess moisture from the surface allows any glaze or seasoning you apply to stick better rather than sliding off. If your ham steak has a thick layer of fat around the edge, you might want to score it. Using a sharp knife, make shallow cuts through the fat every inch or so. This prevents the ham from “cupping” or curling up as the fat renders and shrinks in the heat.
Essential Equipment and Oven Settings
To get that perfect texture, you don’t need much. A standard rimmed baking sheet or a shallow 9×13-inch baking dish works best. Lining your pan with aluminum foil or parchment paper is highly recommended. Sugar-based glazes can caramelize and harden onto your pans, making cleanup a nightmare if they aren’t protected.
For the temperature, 350°F is the “sweet spot” for ham steaks. It is hot enough to caramelize a glaze and heat the meat through within 15 to 20 minutes, but not so hot that it toughens the protein or burns the sugars in your sauce. If you are in a rush, you can go up to 375°F, but you’ll need to keep a closer eye on it to prevent drying.
Mastering the Glaze: Sweet vs. Savory
A ham steak is essentially a blank canvas. Because the meat is salty and smoky, it pairs beautifully with ingredients that offer sweetness or acidity.
The Classic Brown Sugar and Pineapple Glaze
This is the traditional choice for a reason. Combine a quarter cup of brown sugar with a tablespoon of Dijon mustard and a splash of pineapple juice (or the liquid from a can of pineapple rings). The mustard provides a sharp contrast to the sugar, while the pineapple juice offers a bright, tropical acidity. Smear this over the ham halfway through the baking process to prevent the sugar from burning.
Maple and Bourbon Glaze
For a deeper, more sophisticated flavor profile, try mixing pure maple syrup with a splash of bourbon and a pinch of black pepper. The woodsy notes of the maple and the oaky warmth of the bourbon complement the smokiness of the ham perfectly. This glaze works particularly well if you are serving the ham for a weekend brunch.
Honey and Garlic Glaze
If you prefer something with a bit more punch, whisk together honey, minced garlic, and a teaspoon of soy sauce. This creates a savory-sweet profile that leans slightly toward an Asian-inspired flavor, making it a great pairing for roasted broccoli or steamed rice.
Step-by-Step Instructions for Baking
- Preheat your oven to 350°F.
- Line a baking sheet with foil and lightly spray it with non-stick cooking spray.
- Place the ham steak in the center of the pan. If you are using pineapple rings or maraschino cherries for a retro look, arrange them on top of the ham now.
- Cover the pan tightly with a second piece of foil. This is a crucial step for the first 10 minutes of baking. It traps the steam and prevents the ham from drying out.
- Bake for 10 minutes.
- Remove the top layer of foil. This is when you apply your glaze. Generously brush your chosen sauce over the top of the ham.
- Return the ham to the oven, uncovered, for another 5 to 10 minutes. During this time, the glaze will bubble and thicken, and the edges of the ham will begin to brown.
- For an extra touch of texture, you can turn on the broiler for the last 1 or 2 minutes. Watch it like a hawk, though—broilers can turn a perfect glaze into a charred mess in seconds.
How to Tell When It Is Done
Since the ham is pre-cooked, you are looking for an internal temperature of 140°F. Using a meat thermometer is the most reliable way to check, especially if you have a particularly thick steak. If you don’t have a thermometer, look for the glaze to be sticky and the meat to be steaming hot in the center. The edges should be slightly caramelized and a bit darker than the rest of the slice.
Serving Suggestions for a Complete Meal
Ham steak is incredibly versatile when it comes to side dishes. If you are serving it for dinner, classic comfort foods are the way to go. Consider mashed potatoes, macaroni and cheese, or roasted green beans. The saltiness of the ham is balanced well by creamy textures or bright, crisp vegetables.
For breakfast or brunch, serve your oven-baked ham steak alongside over-easy eggs and hash browns. The runny yolk of the egg creates a natural sauce for the ham that is absolutely delicious. You can also dice up any leftovers and toss them into an omelet or a breakfast burrito the next morning.
Storage and Reheating Tips
If you happen to have leftovers, ham steak stores exceptionally well. Wrap it tightly in plastic wrap or store it in an airtight container in the refrigerator for up to 3 to 4 days.
To reheat it without losing that juicy texture, avoid the microwave if possible, as it can make ham rubbery. Instead, place the leftover steak back in the oven at 325°F with a tablespoon of water or broth in the pan, covered with foil, until it is warmed through. This “mini-steam” method revives the moisture and keeps the ham tender.
FAQs
Can I bake a frozen ham steak?
It is best to thaw the ham steak in the refrigerator overnight before baking. Baking from frozen can lead to uneven heating, where the outside becomes tough and dry before the inside is warm. If you must cook from frozen, lower the oven temperature to 325°F and increase the baking time by about 50 percent, keeping it covered with foil for most of the process.
Why did my ham steak turn out tough?
Tough ham steak is usually the result of overcooking or cooking at a temperature that is too high without enough moisture. To prevent this, always cover the steak with foil for the first half of the baking time and ensure you aren’t leaving it in the oven for more than 20 minutes total. Using a glaze also helps lock in moisture.
Do I need to add salt to the ham steak?
Generally, no. Ham is cured with salt, so it is naturally quite high in sodium. Adding more salt during the cooking process can make the dish overwhelming. Instead, focus on adding pepper, herbs like thyme or rosemary, or sweet elements to balance the existing saltiness.
How much ham steak should I buy per person?
A standard serving of ham steak is usually about 6 to 8 ounces per person. Most grocery store ham steaks are between 12 and 16 ounces, which typically feeds two adults comfortably. If you are serving it as part of a large breakfast spread, you can likely stretch one steak to feed three or four people.
Can I use a glass baking dish instead of a metal sheet?
Yes, a glass baking dish works perfectly fine for ham steak. Just keep in mind that glass heats up and cools down differently than metal. You may find that the glaze caramelizes slightly faster on the bottom in a glass dish, so keep an eye on it during the final minutes of baking. Ensure the dish is oven-safe at 350°F.