Ham Steak Recipe

Prepare glaze

In a small bowl combine the brown sugar, Dijon mustard, apple cider vinegar, minced garlic, ground black pepper, smoked paprika and 1/4 cup water or low-sodium chicken broth. Whisk until smooth and set aside.

Preheat pan

Place a 10-12 inch skillet over medium heat. Add the olive oil and 1 tablespoon of the butter and allow to warm until butter is melted and shimmering but not browned.

Sear ham

Pat the ham steak dry with paper towels. When the pan is hot, add the ham steak. Sear for 3-4 minutes on the first side without moving, until a golden-brown crust forms.

Flip and baste

Flip the ham steak and reduce heat to medium-low. Add the remaining 1 tablespoon butter to the pan. Pour the prepared glaze over the ham steak and use a spoon to baste the top and sides. Cook for another 3-4 minutes, spooning glaze over the ham every minute so it thickens and caramelizes slightly.

Reduce and finish

If the glaze is too thin, tilt the pan and spoon a few tablespoons of pan juices into a small saucepan. Simmer over medium-low for 1-2 minutes until slightly thicker, then return to the ham. Continue cooking until internal temperature reaches 140°F (60°C) and glaze is sticky, about 1-2 more minutes.

Rest and garnish

Transfer the ham steak to a cutting board or plate and let rest 3 minutes to allow juices to redistribute. Spoon any remaining glaze from the pan over the ham and sprinkle with chopped fresh parsley if using. Slice if desired and serve.