You know those nights when you’re staring into the fridge, willing dinner to magically appear? That’s exactly how this cranberry mustard-glazed ham steak recipe was born in my kitchen. I had leftover cranberry sauce from Thanksgiving and a lonely ham steak begging to be used. Twenty-five minutes later? A sweet-tangy masterpiece that’s now my go-to when I need something fast but fancy-tasting. The glaze caramelizes into this sticky, glossy perfection that’ll make you forget you’re eating a weeknight dinner. Trust me, once you try this combo of tart cranberries and punchy Dijon, you’ll be making it year-round—holiday leftovers or not!
Why You’ll Love These Cranberry Mustard–Glazed Ham Steaks
Listen, I know what you’re thinking—how good can ham steaks really be? But this cranberry mustard glaze? Oh, it’s a game-changer. Here’s why this recipe never leaves my rotation:
Easy Weeknight Dinner Solution
Twenty-five minutes—that’s all it takes from fridge to fork. The glaze whips up in the time it takes your oven to preheat (just stir stuff in a bowl!), and the ham bakes while you toss together a quick salad. Even my 12-year-old can make this one when I’m running late—that’s how foolproof it is.
Sweet and Tangy Flavor Balance
The magic happens when tart cranberries meet that sharp Dijon kick—it’s like they were made for each other. The honey smooths everything out while the apple cider vinegar keeps it bright. My husband always says it tastes “expensive,” which cracks me up since it’s mostly pantry staples. Leftover cranberry sauce never knew it could be this glamorous!
Ingredients for Cranberry Mustard–Glazed Ham Steaks
Grab these simple ingredients—I bet you’ve got most already! The measurements matter here, so no eyeballing (we’ll talk swaps later):
- 2 ham steaks (about 1 inch thick, pre-cooked—look for the good pink ones without that weird plastic sheen)
- 1/2 cup cranberry sauce (whole berry gives texture, jellied works in a pinch)
- 2 tbsp Dijon mustard (the real stuff, not yellow mustard—trust me)
- 1 tbsp honey (local if you’ve got it, but any kind will do)
- 1 tbsp apple cider vinegar (that tang makes all the difference)
- 1/2 tsp ground black pepper (freshly cracked if you’re feeling fancy)
That’s it! Six ingredients for a flavor bomb that’ll have everyone asking for seconds.
How to Make Cranberry Mustard–Glazed Ham Steaks
Okay, let’s get cooking! This recipe moves fast, so have everything ready to go. I promise it’s easier than it looks—just follow these simple steps and you’ll have a restaurant-worthy dish in no time.
Step 1: Preheat and Mix the Glaze
First things first—crank that oven to 375°F (190°C). While it’s heating up, grab a small bowl and whisk together the cranberry sauce, Dijon mustard, honey, apple cider vinegar, and black pepper. Don’t be shy—really mix it until it’s smooth and glossy. I like to use a fork to break up any big cranberry chunks (unless you’re into those little bursts of tartness—your call!).
Step 2: Glaze and Bake the Ham
Line a baking sheet with parchment paper (trust me, cleanup is a breeze this way). Place your ham steaks on it, then brush half the glaze over the tops—get it in all the nooks and crannies! Pop them in the oven for 10 minutes. When the timer goes off, carefully flip the steaks (they’ll be hot!) and slather on the rest of that gorgeous glaze. Back in the oven for another 10 minutes until everything’s caramelized and bubbly.
Step 3: Serve Warm
Pull those beauties out and let them rest for just a minute—the glaze will thicken up perfectly as it cools slightly. I sometimes sprinkle fresh thyme or rosemary on top if I’m feeling fancy (and if my herb garden hasn’t given up on me). Slice and serve immediately while that glaze is still sticky and irresistible!
Tips for Perfect Cranberry Mustard–Glazed Ham Steaks
After making this recipe more times than I can count (my family won’t let me stop!), I’ve picked up some tricks to make it foolproof every single time. Here are my can’t-live-without tips:
- Leftover cranberry sauce is your friend – That half-used jar from Thanksgiving? Perfect! The flavors actually deepen overnight, making your glaze even better. I keep extra in my freezer just for this recipe.
- Taste as you go – Love it sweeter? Add an extra drizzle of honey. Prefer more tang? A splash of extra vinegar does the trick. The glaze is super forgiving—adjust to your taste buds!
- Parchment paper is non-negotiable – That sticky-sweet glaze is delicious but a nightmare to scrub off pans. I learned this the hard way after ruining my favorite baking sheet. Now I always line it first.
- Don’t skip the flip – That mid-bake turn gives you double the caramelized goodness. Use tongs so you don’t lose any glaze—every drop is liquid gold!
Bonus tip from my mom: If your glaze seems too thick, microwave it for 10 seconds before brushing. Too thin? Add a pinch of cornstarch. But honestly? It’s pretty hard to mess up this magical combo!
Ingredient Substitutions and Notes
Got a missing ingredient? No panic! Here’s how to tweak this recipe when your pantry rebels:
- Out of honey? Maple syrup works beautifully—just use 2 tsp since it’s sweeter. Brown sugar (1 tbsp) dissolved in the vinegar works in a pinch too.
- Only have grainy mustard? Use it! The texture’s fun, but bump it to 3 tbsp since whole seeds pack less punch than smooth Dijon.
- Ham steak thickness matters—anything thinner than ¾ inch will dry out. Too thick? Just add 3-5 minutes per side.
One non-negotiable? Pre-cooked ham steaks—raw pork needs totally different handling. Learned that lesson the hard way when I tried to improvise!
Serving Suggestions for Cranberry Mustard–Glazed Ham Steaks
This ham steak shines brightest when paired with sides that balance its rich flavor. My go-to? Crispy roasted Brussels sprouts—their bitterness cuts through the sweetness perfectly. Creamy mashed potatoes soak up that glorious glaze, while a simple arugula salad with apple slices adds fresh crunch. For busy nights, I’ll even serve it with microwave-steamed green beans—no shame in keeping it easy!
Storing and Reheating Leftovers
Okay, confession time—I rarely have leftovers because my family inhales this dish. But when I do? That glaze gets even better overnight! Store any extra ham steaks in an airtight container—they’ll keep beautifully for up to 3 days in the fridge.
To reheat, I prefer the oven (350°F for about 8 minutes) because it keeps that gorgeous caramelization. If you’re in a rush, the microwave works too—just add a teaspoon of water or extra glaze first to prevent dryness. Pro tip: Save any leftover glaze in a little jar—it makes an amazing sandwich spread the next day!
Nutritional Information
Now, I’m no nutritionist—just a home cook who occasionally checks labels—but here’s the scoop on what you’re eating with these glazed ham steaks. Per serving (that’s one glorious ham steak with all its glaze), you’re looking at about 320 calories, 28g of protein (hello, muscle fuel!), and 18g of sugar from that sweet-tangy glaze.
Heads up if you’re watching sodium—ham’s naturally salty, so each serving packs around 1200mg. I sometimes use low-sodium ham when my mom visits (she’s on a restricted diet), but honestly? The regular stuff tastes better—just balance it with fresh sides!
FAQs About Cranberry Mustard–Glazed Ham Steaks
Got questions? I’ve got answers! Here are the things people ask me most about this recipe:
Can I use fresh cranberries instead of sauce?
Oh honey, no—save yourself the trouble! Fresh cranberries are way too tart and won’t break down properly. The sauce’s thick, jammy texture is what makes the glaze cling so beautifully. If you’re desperate, simmer 1/2 cup fresh cranberries with 1/4 cup sugar first, but honestly? That leftover cranberry sauce in your fridge is begging to be used!
Can I grill these ham steaks instead of baking?
Absolutely! Fire up that grill to medium—it adds amazing smoky flavor. Just brush with glaze and cook 5 minutes per side (watch for flare-ups—that sugar caramelizes fast!). I keep a spray bottle of water handy just in case. Bonus: those gorgeous grill marks make it look fancy enough for company!
Can I freeze leftovers?
I don’t recommend it—the glaze gets weirdly grainy after freezing. But between you and me? Leftovers never last that long in my house! If you must, freeze just the unglazed ham steaks, then make fresh glaze when reheating.
Tried this recipe? Leave a star rating below—it makes my day! And if you tweaked it (no judgment!), tell me your brilliant adaptations in the comments!
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25-Minute Sweet & Tangy Cranberry Mustard–Glazed Ham Steaks
- Total Time: 25 minutes
- Yield: 2 servings
- Diet: Low Lactose
Description
A quick and flavorful dish featuring ham steaks glazed with a sweet and tangy cranberry mustard sauce.
Ingredients
- 2 ham steaks (about 1 inch thick)
- 1/2 cup cranberry sauce
- 2 tbsp Dijon mustard
- 1 tbsp honey
- 1 tbsp apple cider vinegar
- 1/2 tsp ground black pepper
Instructions
- Preheat your oven to 375°F (190°C).
- In a small bowl, mix cranberry sauce, Dijon mustard, honey, apple cider vinegar, and black pepper.
- Place ham steaks on a baking sheet lined with parchment paper.
- Brush half of the glaze over the ham steaks.
- Bake for 10 minutes, then flip the steaks and brush with the remaining glaze.
- Bake for another 10 minutes or until heated through.
- Serve warm.
Notes
- Use leftover cranberry sauce for convenience.
- Adjust honey for sweetness preference.
- Pair with roasted vegetables or mashed potatoes.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
