Ham steaks are one of the most underrated gems of the meat aisle. They are pre-cooked, lean, and incredibly versatile, making them a lifesaver for busy weeknights or lazy Sunday brunches. While many people default to throwing them in a skillet, learning how to prepare ham steaks in oven opens up a world of flavor through caramelization and hands-off cooking.
This guide will walk you through everything you need to know to transform a simple slab of ham into a gourmet centerpiece using your oven. We will cover seasoning, glazing, timing, and the little tricks that prevent your ham from drying out.
Why Choose the Oven for Ham Steaks
Cooking ham steaks in the oven offers a distinct advantage over stovetop searing: even heat distribution. When you fry a ham steak, you often deal with curling edges and uneven browning. The oven surrounds the meat with consistent heat, allowing any glazes to bubble and thicken into a sticky, delicious coating without burning.
Furthermore, the oven method is ideal for meal prepping or feeding a family. You can fit multiple steaks on a single sheet pan, pop them in, and focus on your side dishes while the dry heat of the oven works its magic.
Selecting the Right Ham Steak
Before you preheat your oven to 350 degrees Fahrenheit, you need to start with a quality piece of meat. Ham steaks are usually sliced from the center of a whole ham. Look for steaks that are about half an inch to an inch thick.
If the steak is too thin, it risks becoming tough and rubbery in the oven. A thicker cut retains moisture much better. You should also decide between bone-in or boneless. Bone-in steaks often have more flavor and stay juicier, though boneless options are easier to slice and serve.
Prepping Your Ham Steak for Success
Preparation is minimal because ham steaks are almost always sold pre-cured and pre-cooked. However, a few quick steps can significantly improve the final result.
Patting Dry
Always use a paper towel to pat the surface of the ham dry. Removing excess moisture ensures that your glaze sticks to the meat rather than sliding off into the pan.
Scoring the Edges
Ham has a layer of fat or connective tissue around the edges that tends to shrink faster than the meat. To prevent the steak from curling up into a bowl shape in the oven, use a sharp knife to make small shallow cuts (about one inch apart) around the perimeter.
Choosing Your Pan
A rimmed baking sheet or a shallow 9×13 baking dish works best. Lining your pan with aluminum foil or parchment paper is highly recommended. The sugars in ham glazes tend to burn onto the pan, and a liner will save you from a difficult cleanup later.
Master the Glaze: The Secret to Flavor
Since ham is naturally salty, it pairs beautifully with sweet and acidic flavors. A glaze isn’t just for holidays; it is the key to a professional-grade oven-baked ham steak.
The Classic Brown Sugar Glaze
This is the gold standard for ham. Mix 1/2 cup of brown sugar with two tablespoons of Dijon mustard and a splash of apple cider vinegar. The mustard provides a sharp contrast to the sugar, while the vinegar cuts through the richness of the pork.
Honey and Pineapple Glaze
For a tropical twist, combine honey with a bit of pineapple juice. You can even lay whole pineapple rings directly on top of the ham steaks while they bake. The enzymes in the pineapple help tenderize the meat, and the fruit caramelizes beautifully at 375 degrees Fahrenheit.
Maple and Bourbon Glaze
If you want something deeper and more savory, mix pure maple syrup with a tablespoon of bourbon and a pinch of black pepper. This creates a sophisticated, smoky flavor profile that is perfect for dinner.
Step by Step Process for Oven Baking
Once your meat is prepped and your glaze is ready, it is time to cook. Follow these steps for the best results.
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Preheating the Oven
Most ham steaks do best at a moderate temperature. Preheat your oven to 350 degrees Fahrenheit. This temperature is high enough to caramelize sugars but low enough to prevent the ham from drying out before it gets hot in the center.
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Applying the First Layer
Place your ham steaks on the prepared baking sheet. Brush a generous amount of your chosen glaze over the top. If you aren’t using a glaze, a light rub of black pepper and a tiny bit of melted butter will suffice. Avoid adding extra salt, as ham is already high in sodium.
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The Baking Time
Slide the pan into the center rack of the oven. For a standard half-inch thick steak, bake for about 15 to 20 minutes.
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The Flip and Finish
Halfway through the cooking time (around the 10-minute mark), remove the pan from the oven. Carefully flip the steaks over and apply more glaze to the second side. This ensures both sides get that beautiful, sticky finish.
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The Broil (Optional)
If you want a bit of a “char” or extra bubbling on your glaze, turn your oven to the broil setting for the last 2 to 3 minutes of cooking. Watch it closely, as sugar can go from caramelized to burnt in seconds.
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Checking for Doneness
Because ham steaks are pre-cooked, you aren’t cooking them to a “safe” temperature in the same way you would a raw pork chop. Instead, you are looking for an internal temperature of 140 degrees Fahrenheit. This is the temperature at which the ham is hot throughout and the fats have softened, but the moisture is still locked inside.
Using a meat thermometer is the most reliable way to ensure you don’t overcook it. If you don’t have one, look for the edges to be slightly browned and the glaze to be thick and bubbling.
Serving Suggestions and Side Pairs
A perfectly baked ham steak deserves sides that complement its salty-sweet profile.
Breakfast Style
Serve your oven-baked ham alongside over-easy eggs and hash browns. The runny yolk acts as an additional sauce for the ham.
Dinner Style
Pair the ham with creamy mashed potatoes and roasted green beans. The creaminess of the potatoes balances the salt of the ham, while a green vegetable provides a fresh crunch.
Leftover Ideas
If you have leftovers, chop the ham into cubes and add it to a split pea soup, an omelet, or a chef’s salad. The caramelized glaze from the oven will add an extra layer of flavor to these dishes that you wouldn’t get from plain ham.
Common Mistakes to Avoid
Even though this process is simple, there are a few pitfalls to watch out for.
Overcrowding the Pan
If you overlap the ham steaks, they will steam rather than bake. This leads to a grey, unappetizing texture. Give each steak at least an inch of space.
Skipping the Foil
As mentioned earlier, glazes are messy. If you skip the foil or parchment, you will likely spend more time scrubbing the pan than you did eating the meal.
Forgetting to Rest
Even a ham steak benefits from a 3 to 5-minute rest after leaving the oven. This allows the juices to redistribute so the first cut doesn’t result in all the moisture running out onto the plate.
Frequently Asked Questions
Do I need to cover ham steaks with foil while baking?
Generally, you do not need to cover ham steaks with foil. Leaving them uncovered allows the glaze to reduce and the edges to get slightly crispy. However, if you find the ham is browning too quickly before it is hot in the center, you can tent a piece of foil over the top loosely.
Can I bake frozen ham steaks?
It is best to thaw ham steaks in the refrigerator before baking. If you bake them from frozen, the outside will likely dry out and the glaze will burn before the center reaches a palatable temperature. If you are in a rush, you can thaw them quickly in a sealed bag under cold running water.
How long do leftovers stay fresh?
Once cooked in the oven, ham steaks can be stored in an airtight container in the refrigerator for up to 3 to 4 days. They reheat well in the microwave or back in the oven at 300 degrees Fahrenheit until warmed through.
Is it necessary to add water to the baking pan?
Unlike a whole large ham, you do not need to add water to the pan for ham steaks. Adding water will create steam, which prevents the glaze from thickening and the meat from developing a nice texture. The glaze itself provides enough moisture.
What is the best temperature to reheat ham steaks in the oven?
To reheat ham steaks without drying them out, set your oven to a lower temperature, around 300 degrees Fahrenheit. Cover the dish with foil to trap moisture and heat for about 10 minutes or until the internal temperature reaches 140 degrees Fahrenheit.
Now that you know the secrets to perfecting this dish, you can turn a basic grocery store staple into a flavorful meal. Whether you prefer a spicy mustard kick or a sweet maple finish, the oven is your best tool for achieving that ideal balance of flavor and texture.