Ham Recipes with Mustard: Skillet Glazed Ham

These skillet ham steaks are ready-to-eat ham warmed in a glossy sauce of Dijon and whole-grain mustard, maple syrup, and apple cider. The tangy-sweet glaze comes together in the same pan, making this a quick main dish with plenty of flavor and very little cleanup.

Ingredients

4 fully cooked ham steaks, about 6 ounces (170 g) each and ¾ inch (2 cm) thick
2 tablespoons (28 g) unsalted butter
⅓ cup (80 ml) apple cider, not hard cider
3 tablespoons (45 g) Dijon mustard
2 tablespoons (30 g) whole-grain mustard
2 tablespoons (30 ml) pure maple syrup
1 tablespoon (12 g) packed light brown sugar
1 teaspoon (5 ml) apple cider vinegar
¼ teaspoon (0.5 g) freshly ground black pepper
⅛ teaspoon (about 0.2 g) ground cloves, optional
2 tablespoons (30 ml) water, optional, to loosen the glaze
2 tablespoons (about 6 g) thinly sliced scallions, optional, for serving

Instructions

Prepare the ham and glaze. Keep the ham refrigerated until you are ready to cook. Pat the steaks dry with paper towels so they brown instead of releasing excess moisture into the skillet. In a small bowl, whisk together the apple cider, Dijon, whole-grain mustard, maple syrup, brown sugar, vinegar, black pepper, and cloves, if using. Set the bowl beside the stove. The glaze will look loose at this stage; it thickens as it simmers.
Warm the skillet. Set a large, heavy skillet over medium heat and add the butter. Once it has melted and the foaming has mostly subsided, swirl it over the pan. If the ham steaks do not fit in one layer with a little space around them, plan to brown them in batches rather than crowding the pan.
Brown the steaks. Add the ham and cook for about 2 minutes on each side, until the surfaces have a few golden patches. This step adds color and savory flavor; it does not mean the ham is fully reheated. If cooking in batches, transfer the first batch to a clean plate while you brown the rest.
Make the mustard glaze. Turn the heat to medium-low. Pour the cider-mustard mixture into the skillet, scraping up any browned bits with a wooden spoon. Let it bubble gently for about 2 minutes, stirring so the sugar dissolves and the sauce becomes smooth. Keep the heat moderate: maple syrup and brown sugar can scorch if the pan is left on high.
Heat the ham through. Return any reserved steaks to the skillet and turn each piece several times to coat it. Cover and cook for about 5 to 8 minutes, turning once and spooning sauce over the top. Timing depends on the thickness and starting temperature of the ham. Check the center of the thickest steak with a food thermometer; because this recipe reheats cooked ham, the USDA FSIS safe temperature for leftovers is 165°F (74°C). If it has not reached that temperature, cover and continue cooking in short intervals, checking again.
Finish and serve. Move the steaks to a warm platter. If the glaze seems thin, simmer it uncovered for 1 to 2 minutes, stirring, until it lightly coats a spoon. If it has reduced too far, stir in the optional water a tablespoon (15 ml) at a time. Spoon the sauce over the ham and scatter scallions over it, if desired. Serve while hot.

Tips

Check the package before buying. This recipe is written for fully cooked ham steaks, which are sold ready to eat and are often labeled cooked or fully cooked. Do not use raw, uncooked ham steaks as if they were interchangeable; they need a different cooking approach and temperature check.
Choose a skillet that fits. A 12-inch (30 cm) skillet usually holds four average steaks, but shapes and sizes vary. Crowding makes it harder to brown them evenly. Cook in batches if needed, then warm all the steaks together in the glaze.
Taste before adding salt. Ham and mustard both bring salt, and some ham steaks are saltier than others. The recipe deliberately leaves out added salt. If your finished sauce tastes sharp, a little extra maple syrup can soften it; if it tastes too sweet, stir in a small splash of vinegar.
Keep the glaze from burning. Once the mustard mixture goes into the pan, reduce the heat and stir regularly. A dark, sticky layer on the bottom means the sauce is cooking too hot. Lift the pan off the burner briefly and add a tablespoon of water to loosen the glaze.

Serving Suggestions

Serve one glazed steak per person with a spoonful of sauce over the top. Mashed potatoes, roasted potatoes, or buttered egg noodles are good choices for catching the sweet-tangy glaze. For a lighter-feeling plate, pair the ham with green beans, steamed broccoli, sautéed cabbage, or a crisp salad dressed with a simple vinaigrette. A side of applesauce or sliced fresh apple also works well with the smoky, salty flavor of ham.

If you are serving the dish family-style, arrange the steaks on a platter and keep the extra glaze in a small bowl so everyone can add more at the table. This recipe is rich and salty enough that plain, simply cooked sides are usually the best match. If your ham steaks are unusually salty, serve them with unsalted potatoes or vegetables and avoid adding salt to those sides until after tasting.

Variations

Use a different mustard balance. For a smooth, mild sauce, use 5 tablespoons (75 g) Dijon and leave out the whole-grain mustard. The glaze will be less textured and a little less punchy. If you enjoy a stronger mustard flavor, use 2 tablespoons (30 g) Dijon and 3 tablespoons (45 g) whole-grain mustard instead. Avoid using only hot mustard unless you want a notably sharper result.

Swap the cider or sweetener. Unsweetened apple juice can replace the apple cider in the same quantity, though the sauce may taste a little sweeter. For a less sweet glaze, omit the brown sugar and use 1 tablespoon (15 ml) maple syrup. Honey can replace maple syrup in the same quantity, but it has a distinct floral flavor and can brown quickly, so keep the sauce over medium-low heat.

Add a little heat or citrus. Stir ⅛ teaspoon (0.5 g) cayenne pepper into the glaze for gentle warmth, or add 1 teaspoon (5 ml) finely grated orange zest for a citrus note. Start with the smaller amount and taste the sauce before adding more; both additions can change the balance quickly.

Stretch the meal with vegetables. After browning the ham, remove it to a plate and cook 2 cups (about 180 g) sliced onion in the skillet until softened, then continue with the glaze. The onion makes the sauce more substantial and adds sweetness. The extra vegetables may require a few more minutes before the steaks go back into the pan, so check the ham’s temperature rather than relying on the original timing alone.

Storage and Reheating

Refrigerate leftover ham and sauce within 2 hours of cooking. Store them in a covered, shallow container and keep them refrigerated for 3 to 4 days. If you have a large quantity, divide it into smaller portions so it cools promptly. The glaze may set or thicken when cold; that is normal, and a spoonful of water can loosen it during reheating.

For stovetop reheating, place the ham and sauce in a covered skillet over low to medium-low heat. Turn the steaks occasionally and add a little water if the sauce starts to stick. Reheat leftovers to 165°F (74°C), checking the center of a steak with a food thermometer. For a microwave, put a portion in a microwave-safe dish, cover loosely, and heat in short intervals, turning the ham and stirring the sauce between intervals. Check the center for 165°F (74°C) before serving; avoid prolonged high-power heating, which can make the ham tough.

Freeze leftovers in a freezer-safe container for up to 2 months for best quality. Thaw them in the refrigerator, not on the counter, and reheat to 165°F (74°C). Freezing can make the ham a little less tender and the sauce may separate slightly, but stirring it as it warms usually brings it back together. Discard any leftovers that have been left at room temperature for more than 2 hours.

Frequently Asked Questions

Can I make this with leftover holiday ham?
Yes. Cut fully cooked leftover ham into steaks or thick slices of roughly even thickness, then follow the same method. Since thinner slices warm faster, begin checking the temperature earlier than the recipe’s estimate. Reheat the center to 165°F (74°C), as for other leftovers.

Can I use boneless or bone-in ham steaks?
Either can work if the steaks fit in the skillet and are fully cooked. Bone-in steaks may be irregular in shape, so they can take longer to heat evenly. Position the thermometer in the thickest meat without touching the bone, and use the temperature—not the clock—to confirm doneness for reheating.

What if I only have yellow mustard?
You can use yellow mustard, but the sauce will be milder and more familiar in flavor than one made with Dijon. Replace the two mustards with 5 tablespoons (75 g) yellow mustard, then taste before adding extra vinegar or sweetener. Prepared mustard brands vary in sharpness, so adjust the balance only after the sauce simmers.

Can I make the mustard glaze ahead?
Yes. Whisk the cider, mustards, maple syrup, brown sugar, vinegar, pepper, and optional cloves together and refrigerate the mixture in a covered container for up to 2 days. Stir it before using because the ingredients may settle. Cook and reheat the ham just before serving for the best texture.

Why is my sauce too thin or too thick?
A thin sauce usually needs another minute or two of gentle simmering uncovered; stir it often so the sugars do not catch on the pan. If it becomes too thick, remove the skillet from the heat and stir in water a tablespoon (15 ml) at a time. Remember that the glaze thickens further as it cools, so stop reducing it while it still flows easily.

Can I double the recipe?
Yes, but use a wider skillet or brown the steaks in batches. Doubling the sauce in a crowded pan can cause it to simmer unevenly, and piling steaks together makes it harder to heat them consistently. Once all the steaks are coated, cover the pan and check several of the thickest pieces for 165°F (74°C) before serving.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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