Ham steaks are the unsung heroes of the meat aisle. While a whole bone-in ham feels like a massive commitment reserved for major holidays, the ham steak offers that same savory, salty, and slightly sweet satisfaction in a fraction of the time. Learning how to bake a ham steak in the oven is a game-changer for busy weeknights, lazy Sunday brunches, or anyone who wants a gourmet-tasting protein without hours of prep work.
Unlike a full roast, a ham steak is a thick slice of ham, usually cut from the center of the leg. Most ham steaks found in grocery stores are precooked or hickory-smoked, meaning your primary goal in the oven isn’t necessarily to “cook” it to safety from a raw state, but rather to heat it through while infusing it with moisture and flavor. If you just toss it in a pan without a plan, you risk ending up with a rubbery, dry piece of meat. But with the right technique, you can achieve a tender, caramelized masterpiece.
Why Oven Baking is Superior to Pan Frying
Many people default to the stovetop when dealing with ham steaks. While pan-frying offers a quick sear, it often leads to uneven heating and a mess of splattering fat. Baking a ham steak in the oven allows for a more controlled environment. The ambient heat surrounds the meat, ensuring the center gets hot without the edges becoming charred or tough.
Furthermore, the oven is the ideal place for glazing. A glaze needs time and consistent heat to reduce, thicken, and eventually “set” onto the meat. In a frying pan, glazes often burn or slide off into the grease. In the oven, the sugars in your glaze—whether from brown sugar, maple syrup, or honey—undergo a beautiful transformation, creating a sticky, lacquered crust that elevates the ham from basic to brilliant.
Choosing the Right Ham Steak
Before you preheat your oven to 350°F, you need to select your meat. Not all ham steaks are created equal. Look for a steak that is at least 1/2 inch to 3/4 inch thick. Thinner slices tend to dry out too quickly in the oven’s dry heat.
Pay attention to the water content as well. Some budget-friendly ham steaks have a high percentage of water added. These will release a lot of liquid during the baking process, which can prevent your glaze from sticking. If possible, opt for “Ham with Natural Juices” rather than “Ham and Water Product.” Also, decide if you want bone-in or boneless. A bone-in ham steak often has more flavor and remains juicier, though boneless is certainly easier to slice and serve.
Essential Ingredients for a Perfect Baked Ham Steak
While you can bake a ham steak plain, it thrives when paired with complementary flavors. To get started, you will need:
The Base
- One large ham steak (12 to 16 ounces).
- A small amount of liquid for the bottom of the pan, such as pineapple juice, apple cider, or even a splash of ginger ale. This creates a mini steam chamber that keeps the meat moist.
The Sweetener
Ham is naturally salty, so it begs for a sweet counterpoint.
- Brown sugar: The classic choice for a deep, molasses-like flavor.
- Maple syrup: Provides a woody, autumnal sweetness.
- Honey: Offers a floral, bright sweetness that pairs well with herbs.
The Acid and Spice
To balance the sugar and salt, you need a bit of tang.
- Dijon mustard or whole grain mustard.
- Apple cider vinegar.
- A pinch of ground cloves, cinnamon, or even smoked paprika for depth.
Step-by-Step Instructions for Baking
Preparation is minimal, which is part of the appeal. Start by preheating your oven to 350°F. While the oven warms up, take your ham steak out of its packaging and pat it dry with paper towels. Removing excess surface moisture helps the glaze adhere better.
- Take a baking dish—a 9×13 inch glass pan or a rimmed baking sheet works well—and lightly grease it or line it with aluminum foil for easy cleanup. If you choose the foil route, make sure it’s tucked tightly so no juices leak underneath.
- Place the ham steak in the center of the dish. If you are using a liquid base like pineapple juice, pour about 1/4 cup into the bottom of the dish, being careful not to wash away any seasonings you might have already put on the meat.
- In a small bowl, whisk together your glaze ingredients. A reliable ratio is 3 tablespoons of brown sugar, 1 tablespoon of mustard, and 1 tablespoon of juice or vinegar. Spread half of this mixture over the top of the ham steak.
- Cover the baking dish tightly with aluminum foil. This is a crucial step. The foil traps the moisture, essentially poaching the ham in its own juices and the glaze. Bake the covered ham for about 15 to 20 minutes.
- After the initial bake, remove the dish from the oven and carefully peel back the foil—watch out for the steam! Flip the ham steak over and apply the remaining glaze to the other side. This time, leave the foil off. Return the dish to the oven and bake for another 10 to 15 minutes. This “open-air” time allows the glaze to bubble and thicken into a delicious coating. If you want a truly caramelized look, you can turn on the broiler for the last 2 minutes, but keep a very close eye on it, as sugar burns in seconds under a broiler.
Flavor Variations to Try
Once you master the basic technique of how to bake a ham steak in the oven, you can start experimenting with different flavor profiles to suit your mood.
The Hawaiian Classic
This is perhaps the most popular way to serve ham. Place pineapple rings directly on top of the ham steak before baking. Put a maraschino cherry in the center of each ring for a retro, festive look. Use the pineapple juice from the can as your base liquid. The acidity of the pineapple cuts through the fat of the ham perfectly.
The Savory Herb Crust
If you aren’t a fan of sweet glazes, try a savory approach. Brush the ham with olive oil and a tablespoon of Dijon mustard. Sprinkle with fresh cracked black pepper, garlic powder, and dried thyme or rosemary. This version pairs beautifully with roasted potatoes and green beans.
The Spicy Kick
For those who like heat, add a teaspoon of sriracha or a pinch of cayenne pepper to a honey-based glaze. The “hot honey” trend works exceptionally well with the smokiness of a ham steak.
Serving Suggestions and Side Dishes
A baked ham steak is a versatile main dish that fits into many different meal structures. For a traditional dinner, serve it alongside creamy mashed potatoes or a cheesy potato gratin. The saltiness of the ham is the perfect foil for starchy, buttery sides.
For a lighter option, a crisp green salad with a vinaigrette or steamed asparagus provides a refreshing contrast. In the Southern United States, it is common to see ham steaks served with cheesy grits or collard greens.
Don’t forget about breakfast! A baked ham steak is an excellent alternative to bacon or sausage. Serve it alongside over-easy eggs and sourdough toast. The runny yolk of the egg acts as an additional sauce for the ham, creating a rich and satisfying morning meal.
Storing and Using Leftovers
If you happen to have leftovers, ham steak stores incredibly well. Keep it in an airtight container in the refrigerator for up to 3 to 4 days.
Leftover baked ham steak is incredibly versatile. You can dice it up and toss it into an omelet or a frittata. It’s also the perfect protein for a “Western” style sandwich with onions and peppers, or sliced thin for a classic ham and Swiss melt. If you’re feeling creative, use the diced leftovers in a split pea soup or a creamy pasta carbonara. Because the ham has already been baked with a glaze, those sugars will add an extra layer of complexity to whatever secondary dish you create.
Troubleshooting Common Issues
The most common problem people face is the ham becoming too tough. This usually happens because the oven temperature was too high or it was left in too long without a cover. Remember, since the ham is usually precooked, you are really just looking to reach an internal temperature of 140°F. Using a meat thermometer can take the guesswork out of the process.
If your glaze is too thin and just runs off the meat into the bottom of the pan, you might have added too much liquid or didn’t use enough sugar. You can fix this by basting the meat every 5 minutes during the final stage of baking. As the water evaporates, the glaze will naturally thicken.
Frequently Asked Questions
Do I need to wash the ham steak before baking?
No, you should never wash raw or precooked meat. Washing meat can spread bacteria around your kitchen sink and surfaces. Instead, simply pat the ham steak dry with a paper towel to remove excess brine or moisture, which helps the glaze stick better.
Can I bake a frozen ham steak?
It is best to thaw the ham steak in the refrigerator overnight before baking. If you bake it from frozen, the outside will likely become dry and overcooked before the center is heated through. If you are in a rush, you can thaw it in a sealed bag under cold running water.
How do I know when the ham steak is finished?
Since most ham steaks are sold precooked, you are looking for an internal temperature of 140°F. Visually, the ham should be steaming hot throughout, and the glaze should be bubbly and slightly darkened around the edges.
Is it necessary to cover the ham steak with foil?
While not strictly “necessary,” covering the ham for the first half of the baking process is highly recommended. It prevents the meat from drying out in the oven’s dry air and helps the flavors of your glaze penetrate the meat.
Can I use this method for multiple ham steaks at once?
Absolutely. You can bake as many ham steaks as will fit in your baking dish in a single layer. If you need to stack them, you will likely need to increase the baking time and rotate the steaks halfway through to ensure even heating and glaze distribution.