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Ham steak is one of the easiest dinners in my repertoire. Ready in about 15 minutes, it's simple and delicious.
I like to season the ham with garlic powder, thyme, and cayenne pepper and cook it in butter with just a little maple syrup for that irresistible sweet-salty-spicy combination.
As much as I enjoy cooking, sometimes, when pressed for time, I want a meal that I can put on the table in less than 30 minutes. Ideally, far less!
This ham steak recipe fits the bill! It's as easy as can be because we're using fully cooked ham and merely heating it up in a skillet while adding some seasonings. And despite being such an easy recipe, it's delicious.
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- Ingredients
- Variations
- Ham Steak Instructions
- Expert Tip
- Recipe FAQs
- Serving Suggestions
- Storing Leftovers
- More Ham Recipes
- Foodie Newsletter
- Recipe Card
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Ingredients
Here's a look at the ingredients needed to make this recipe. The exact measurements are listed in the recipe card below.
- Ham: You'll need two fully cooked ham steaks. Each of them should weigh about 8 ounces.
- Butter: For pan-frying the ham.
- To season: Garlic powder, dried thyme, and cayenne pepper.
- Maple syrup: Just 2 teaspoons. This small amount is all that's needed to create that lovely sweet-and-salty combination while preventing the dish from being too sweet.
Variations
- You can cook the ham in olive oil instead of butter. I've tried both options, and I prefer the flavor of butter. But olive oil is also good.
- Ghee is another tasty option. It's rich and nutty.
- Vary your spices: I tried dried oregano instead of thyme and onion powder instead of garlic powder. Both versions were excellent.
- You can use honey instead of maple syrup. When I tried that, I found that one teaspoon was enough since honey has a very concentrated sweetness.
Ham Steak Instructions
Here's an overview of the steps needed to make this recipe. The detailed instructions are listed in the recipe card below.
Ham steaks are typically round. You'll want to cut each of them in half. Each half will be one serving.
Heat a large skillet over medium heat (not higher). Add the butter. When the butter starts foaming, add the ham steaks in a single layer and sprinkle them with the spices.
Cook until browned on the bottom. This should take about 3 minutes but will vary depending on your stove and the pan you use.
At this point, add the maple syrup to the skillet. Turn the ham to the other side and cook until browned on that side, about 2 more minutes. It will brown more quickly on the second side.
Transfer the ham to plates. Drizzle or brush it with the pan juices (don't skip this step!) and serve.
Expert Tip
While you could theoretically add the maple syrup at the start of the cooking process, right after the butter has melted, it's better to add it right before you flip the ham.
If you add it at the start, it will caramelize too much by the time the ham is ready and could even start to slightly burn. So it's best to add it midway through cooking.
Recipe FAQs
What is a ham steak?
The steak we use here is simply a sliced piece of fully cooked ham. Instead of buying an entire ham, you can buy these slices. They are appropriate if you don't plan on feeding a crowd and convenient because they are pre-portioned.
Do I have to cook these steaks?
If you buy fully cooked ones, such as the ones we use here, you can enjoy them just as they are, straight out of the package.
However, pan-frying them in butter with maple syrup and spices greatly enhances their flavor.
Should I add salt?
Since ham is very salty, there's no need to add salt to this recipe. The ham itself adds plenty of saltiness to the dish.
How do I heat up a ham steak without drying it out?
Pan-fry it over medium heat (not higher) and add butter. The butter will help keep the ham moist. Cook it just until it's browned, and remove it from the pan once it's done.
Serving Suggestions
I usually make this recipe for a quick dinner when pressed for time. As you can see in the photos, I like to serve the ham with simply boiled green beans for a quick and easy meal.
Other easy side dishes to round out this meal include mashed cauliflower, roasted cauliflower, roasted carrots, roasted green beans, and roasted cherry tomatoes.
You can also opt for a salad, as I often do. Good options include tomato salad, arugula salad, or cucumber salad.
Occasionally, I serve these steaks for brunch, and then I like to serve them with fried eggs, scrambled eggs, or poached eggs. In the photo below, you can see them served with crispy fried eggs (that's how my husband likes them!), a broiled tomato, and steamed asparagus.
Storing Leftovers
You can keep the leftovers in the fridge, in an airtight container, for up to five days. Reheat them in the microwave, covered, at 50% power.
You can also enjoy the leftovers cold straight out of the fridge, but I think they are better when reheated.
More Ham Recipes
- Ham and Egg Cups
- Keto Breakfast Sandwich
- Keto Chicken Cordon Bleu
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Recipe Card
4.98 from 42 votes
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Pan-Fried Ham Steak
Ham steak is one of the easiest dinners in my repertoire. Ready in about 15 minutes, it's simple and delicious.
Prep Time5 minutes mins
Cook Time10 minutes mins
Total Time15 minutes mins
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 199kcal
Author: Vered DeLeeuw
Ingredients
- 2 (8-ounce) ham steaks fully cooked
- 2 tablespoons butter
- ¼ teaspoon garlic powder
- ¼ teaspoon dried thyme
- ¼ teaspoon cayenne pepper
- 2 teaspoons maple syrup
Instructions
Cut each ham steak in half.
Heat a large, 12-inch skillet over medium heat. Add the butter. Once the butter melts, swirl it to coat the bottom of the skillet.
When the butter starts foaming, add the ham in a single layer. Sprinkle the ham with garlic powder, dried thyme, and cayenne pepper.
Cook until browned on the bottom, about 3 minutes.
Add the maple syrup to the skillet and swirl to combine with the pan juices. Turn the ham to the other side and cook until browned on that side, about 2 more minutes.
Transfer the ham to plates. Drizzle or brush it with the pan juices. Serve immediately.
Video
Notes
- The sodium content will depend on the brand of ham you use.
- While you could theoretically add the maple syrup at the start of the cooking process, right after the butter has melted, it's better to add it right before you flip the ham. If you add it at the start, it will caramelize too much by the time the ham is ready and could even start to slightly burn. So it's best to add it midway through cooking.
- You can keep the leftovers in the fridge, in an airtight container, for up to five days. Reheat them in the microwave, covered, at 50% power.
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Nutrition per Serving
Serving: 4ounces | Calories: 199kcal | Carbohydrates: 3g | Protein: 12g | Fat: 15g | Saturated Fat: 7g | Sodium: 719mg | Sugar: 2g
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Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
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About the Author
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.
Reader Interactions
Comments
Debbie Ann
I’m rediscovering cooking but haven’t cooked with maple syrup. Should I use pure maple syrup or maple syrup used for pancakes?
Reply
Vered DeLeeuw
Hi Debbie,
You should use pure maple syrup.Reply
Paul Bergeron
My wife and I don’t like overly spicy foods, so the first time we tried the recipe, we only used 1/8 teaspoon of cayenne pepper, not 1/4. For us, this was perfect! We also liked that the recipe did not create a sticky, gooey, over-sugared glaze. For us, a delightful recipe. We will use it again and again. Thank you!Reply
Vered DeLeeuw
I'm so glad you and your wife enjoyed this recipe, Paul! I 100% agree on the not-to-sweet glaze. That's my preference too.
Reply
