Ham steaks, honey, mustard, garlic powder, and olive oil make these sticky-sweet, savory Honey Mustard Ham Steaks an easy win for weeknights.
So, I wasn’t planning on making ham. Let’s just start there.
It was one of those days where the fridge was giving “barely holding it together” energy. You know what I mean — a few eggs, a sad bell pepper, the same bottle of mustard you’ve had since your last New Year’s resolution to “cook more.” And then, tucked behind a half-used container of sour cream I’m pretty sure expired in April… ham steaks. Still good. Miraculously.
Now, I’ve had a love/hate relationship with ham steaks. My mom used to make them when we were kids, usually with canned pineapple rings and those frozen dinner rolls that somehow always got burned on the bottom. It wasn’t bad, just… predictable? So I decided to shake it up a bit. Grabbed the honey, both mustards (yes, I own more than one type of mustard, who am I?), and threw together a glaze that — and I say this as someone who has burned soup before — turned out freaking delicious.
And just like that, these Honey Mustard Ham Steaks went from “eh, I guess this’ll work” to “please make this again next week.”
Why You’ll Love This Honey Mustard Ham Steaks Recipe?
Look, I’m not gonna say this recipe will change your life. I mean, maybe it will — especially if your definition of “life-changing” includes fewer dishes and no complaints at the dinner table. These ham steaks are easy. Like, you don’t even need to think. Five-minute prep, 20-ish in the oven. Done.
The sauce? Oh man. It’s the kind of sticky, sweet-and-savory glaze that wants to caramelize just a little. You’ve got the sweet from the honey, the bite from Dijon, the earthiness from the whole grain mustard, and a little garlic powder just for sass. I didn’t even bother measuring super precisely the second time — it’s very forgiving.
And can we talk about how satisfying it is to spoon that golden glaze over each piece, watching it slowly sink into the little crevices of the ham? It feels like you know what you’re doing, even if you absolutely don’t. Which, let’s be honest, is kind of my cooking aesthetic.
Ingredient Notes:
Before you hit the grocery store (or your pantry), here’s what you’re looking for — and why each one matters:
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Ham steaks – I usually buy the pre-sliced kind, about ½-inch thick. Already cooked, so we’re just heating and glazing. Think of it as low-effort elegance.
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Olive oil – Adds just enough fat to keep things glossy. I’ve used avocado oil once. It worked, but tasted slightly… weird?
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Honey – Use whatever honey you’ve got, even that one in the bear-shaped bottle. If it’s solidified, pop it in the microwave for 10 seconds.
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Whole grain mustard – I’m obsessed with the texture. The little mustard seeds make it feel a bit fancy. I mean, as fancy as ham gets.
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Dijon mustard – The sharp, smooth one. Not as punchy as yellow mustard, which I tried once when I ran out — it was fine. Just… brighter.
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Garlic powder – Could you use fresh garlic? Yes. Will you? Probably not. Powder gets the job done without the extra chopping.
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Water – Just a splash to loosen things up. Add more if your glaze looks like it’s struggling.
How To Make Honey Mustard Ham Steaks?
Step 1: Oven, meet preheat.
Set that baby to 375°F. No judgment if your oven takes forever to heat. Mine clicks weirdly when it starts. We’re not judging appliances here.
Step 2: Ham on deck.
Lay your ham steaks out on a greased baking sheet. I cut mine in half just so they fit better — no science behind that, just vibes.
Step 3: Glaze mixin’.
In a bowl, whisk together the honey, both mustards, olive oil, garlic powder, and that splash of water. Taste it if you want. I did. Twice.
Step 4: Sauce ‘em up.
Spoon that glaze over each steak. Don’t be stingy — this is where the flavor lives. Use the back of the spoon to spread it around like a little saucy love letter.
Step 5: Bake.
Pop the tray in the oven and bake for 20 minutes. If you like a bit of caramelized edge (I do), broil it for a minute or two at the end. Just… watch it. Broilers are drama queens.
Step 6: Serve hot.
Seriously, serve while it’s hot. That glaze thickens as it cools, and while it’s still tasty later, right-out-of-the-oven is peak experience.
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Storage Options:
If — and that’s a big if — you have leftovers, they keep pretty well.
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Fridge: Toss into a sealed container and keep for 3–4 days. Reheat in the oven or just microwave it like a normal person. Add a little extra mustard on top if it looks dry.
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Freezer: Yep, it freezes. Wrap the slices in foil, put them in a freezer bag, label it (because you won’t remember later), and freeze up to 2 months. Reheat gently, maybe with a little added glaze if you’ve got some.
Oh, and cold ham steak slices? Great in sandwiches. Just saying.
Variations and Substitutions:
This recipe is super flexible — which I appreciate because life is rarely predictable.
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No Dijon? Use yellow mustard or spicy brown. Slightly different taste, still delish.
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No whole grain mustard? Skip it or just double the Dijon. Texture will change, but the flavor’s still there.
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Feeling adventurous? Add a bit of maple syrup to the honey. I did once during a “cozy fall food” phase, and it was dangerously good.
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Add a herb moment. A pinch of rosemary or thyme in the glaze = chef’s kiss.
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Grill it. Honestly? If it’s summer and you don’t wanna turn on the oven, grill those ham steaks and glaze as they cook. Just don’t walk away — that sugar can burn quick.
What to Serve with Honey Mustard Ham Steaks?
I usually go comfort food here, but it’s a choose-your-own-adventure kind of deal.
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Roasted potatoes – Crispy outside, soft inside, perfect for catching extra glaze.
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Steamed broccoli or green beans – Because we all need something green.
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Mac and cheese – No explanation needed.
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Cornbread – The slightly sweet kind is perfect with the mustardy ham.
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Mixed greens salad – In case you’re trying to feel virtuous. A little vinaigrette and you’re good.
Frequently Asked Questions:
Can I grill these instead of baking?
Yup. Just brush the glaze on as they cook. Keep the heat medium — honey burns fast.
Can I prep ahead?
Yes. Mix the glaze and coat the ham, then refrigerate until ready to bake. I’ve done this before guests came over and it worked like a charm.
Do I flip the steaks?
Nah. Just glaze once and let the oven do its thing.
So, there you go — my no-fuss, sticky-sweet, kinda-salty, surprisingly fancy-feeling Honey Mustard Ham Steaks. Perfect for when you want dinner to feel like a win without making it a whole production.
If you try it, I genuinely want to know — did you go classic or rogue? Add a secret ingredient? Use yellow mustard because it’s all you had? Tell me. I live for kitchen improvisations.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Ingredients
- 4 ham steaks approximately ½ inch thick
- 1 tablespoon olive oil
- ¼ cup honey
- 2 tablespoons whole grain mustard
- 1 tablespoon Dijon mustard
- 2 teaspoons water
- 1 teaspoon garlic powder
Instructions
Preheat the oven:
- Preheat your oven to 375°F (190°C). Lightly grease a large baking sheet with olive oil or non-stick spray.
Prepare the ham steaks:
- If necessary, cut the ham steaks in half for easier handling. Arrange them in a single layer on the prepared baking sheet.
Mix the glaze:
- In a small bowl, whisk together the honey, whole grain mustard, Dijon mustard, olive oil, garlic powder, and water until the mixture is smooth and fully combined.
Apply the glaze:
- Spoon the honey mustard mixture evenly over the ham steaks, using the back of the spoon or a brush to coat each piece thoroughly.
Bake:
- Transfer the baking sheet to the preheated oven and bake for approximately 20 minutes, or until the glaze is slightly caramelized and the ham is heated through.
Optional broil:
- For additional color and a lightly crisped glaze, broil the ham steaks on high for 1–2 minutes at the end of baking. Monitor closely to prevent burning.
Serve:
- Remove from the oven and serve immediately, spooning any remaining glaze from the pan over the ham steaks if desired.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!