The ham should leave the skillet with browned edges, not a sticky coat that scorches before the center warms. That’s why I brown the steaks first and wait to bring in the honey mustard glaze until the pan has cooled down a little. These Honey Mustard Glazed Christmas Ham Steaks turn a quick skillet supper into a holiday-worthy main without asking you to cook a whole ham.
The glaze lands between sweet and tangy, with Dijon and apple cider vinegar keeping the honey and brown sugar from tasting flat. A little ground clove gives it a warm holiday note, while the browned ham brings savory depth to every bite. The finished steaks are glossy, tender, and ready to serve straight from the skillet.
Kitchen Note
The 12-inch skillet gives both steaks room to sit flat instead of overlapping. If the edges crowd each other, the covered spots won’t brown as evenly.
Save these Honey Mustard Glazed Christmas Ham Steaks for a holiday meal with a glossy, sweet-tangy finish.
Why Fully Cooked Ham Steaks Don’t Need a Long Fry
These steaks are already fully cooked, so the skillet has a focused job: brown the outside and warm the center. A longer fry won’t make the ham more tender. It can leave the thinner edges dry before the rest of the steak has a chance to warm through.
That’s also why I keep the glaze separate from the browning stage. Honey and brown sugar can scorch if they sit over the heat while the ham is still developing color, and a burnt-sugar taste is hard to mask with mustard. Browning the ham first lets you build flavor on the meat, then make the glaze gently in the same pan. The result is a shiny coating rather than a dark, sticky layer that tastes bitter.
Think of the glaze as the final finish, not a marinade that needs a long cook. It only needs enough time to bubble, dissolve the sugar, and cling to the steaks. That short, separate finish keeps the sweetness bright and lets the savory browned edges come through.
What Honey, Dijon, and Brown Sugar Each Bring to the Glaze
- Fully cooked ham steaks — Look for steaks that are close in thickness so they heat at a similar pace. The recipe uses two 8-ounce steaks; very uneven pieces are harder to brown consistently.
- Unsalted butter — It gives the ham a rich surface for browning while keeping the glaze’s sweetness and seasoning in balance. Unsalted butter is the easy choice here; salted butter would make the finished ham saltier.
- Honey and brown sugar — Honey brings the smooth, sticky body, while packed brown sugar adds a deeper sweetness. A mild everyday honey works well; a strongly flavored honey will be more noticeable in the finished glaze. Break up any hard brown-sugar lumps so they dissolve as you whisk.
- Dijon mustard and apple cider vinegar — Dijon contributes a sharp, smooth mustard note, and the vinegar cuts through the sweetness. I stick with smooth Dijon because it blends evenly into the glaze rather than leaving a coarse texture.
- Ground cloves and black pepper — Cloves add the warm, recognizable holiday edge, so measure them carefully rather than shaking them in by eye. Black pepper keeps the glaze from reading as purely sweet; ordinary ground pepper is right for this quick pan sauce.
Brown First, Glaze Last: The Three Skillet Stages
Brown the Ham in Butter
Melt the butter in a 12-inch skillet over medium heat. Add the ham steaks and cook for 2 to 3 minutes per side, until browned and heated to 140°F at the center. Watch the edges as they color, but use the center to judge how warm the steaks are. Transfer them to a plate before starting the glaze.
Whisk the Glaze Until It Bubbles
Reduce the heat to medium-low, then whisk the honey, Dijon mustard, brown sugar, apple cider vinegar, cloves, and black pepper into the skillet. Keep the whisk moving so the brown sugar dissolves evenly instead of settling on the pan. Simmer for 1 to 2 minutes, until the glaze bubbles and the sugar has dissolved. If it darkens quickly, lower the heat rather than letting the sugars scorch.
Coat the Steaks Briefly
Return the ham steaks to the skillet and turn them over to coat both sides. Cook for 30 seconds to 1 minute per side, just until the glaze clings to the surface. The coating should look glossy, not dry or hard around the edges. Serve the steaks while the glaze is still warm.
Small Glaze Changes That Still Work With Ham Steaks
A Clove-Free Honey Mustard Glaze
Leave out the ground cloves for a cleaner honey-and-mustard flavor. The glaze will lose its warm holiday spice, but the remaining ingredients still make a balanced coating for the ham.
A Less-Sweet Glaze Without Brown Sugar
Omit the brown sugar if you want the honey and Dijon to stand out more. The glaze will taste less rounded and may cling a little less densely, but it still works as a quick skillet coating.
Storage and Reheating
- Refrigerator: Store leftovers in an airtight container for 3 to 4 days. The glaze will firm up and lose some of its shine as it chills.
- Freezer: Freeze the cooled steaks in an airtight, freezer-safe container for up to 2 months. The ham freezes well, though the glaze may look less glossy after thawing.
- Reheating: Warm gently in a skillet over low heat, turning the steaks, until the center reaches 165°F. Avoid prolonged heating; the ham is already cooked and can dry out if left in the pan after it’s hot.
Questions That Come Up When Glazing Ham Steaks
Honey Mustard Glazed Christmas Ham Steaks
Ingredients
Equipment
Method
- Melt the butter in a 12-inch skillet over medium heat.
- Add the ham steaks and cook for 2 to 3 minutes per side, until browned and heated to 140°F at the center.
- Transfer the ham steaks to a plate.
- Reduce the heat to medium-low and whisk the honey, Dijon mustard, brown sugar, vinegar, cloves, and pepper into the skillet.
- Simmer for 1 to 2 minutes, whisking, until the glaze is bubbling and the sugar has dissolved.
- Return the ham steaks to the skillet and turn to coat with the glaze.
- Cook for 30 seconds to 1 minute per side, until the glaze clings to the steaks, then serve.
