Best Easy Glazed Ham Steak Recipes

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EASY GLAZED HAM STEAK



Easy Glazed Ham Steak image

On the busiest of nights, try this five-ingredient, 15-minute entrée!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 15m

Yield 4

Number Of Ingredients 5

2 tablespoons frozen orange juice concentrate
2 tablespoons packed brown sugar
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 slice (3/4 lb) smoked cooked ham (3/4 inch thick)

Steps:

  • In small bowl, mix orange juice concentrate, brown sugar, cinnamon and cloves.
  • Heat 10-inch nonstick skillet over medium-high heat. Add ham; cook uncovered 4 minutes. Turn ham; brush with orange juice mixture. Cook uncovered 4 to 6 minutes longer or until thoroughly heated. Cut ham into pieces to serve.

Nutrition Facts : Calories 170, Carbohydrate 10 g, Cholesterol 45 mg, Fiber 0 g, Protein 17 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 1090 mg, Sugar 10 g, TransFat 0 g

EASY PINEAPPLE-GLAZED HAM STEAK



Easy Pineapple-Glazed Ham Steak image

Make and share this Easy Pineapple-Glazed Ham Steak recipe from Food.com.

Provided by mer5901

Categories     Ham

Time 23m

Yield 6 serving(s)

Number Of Ingredients 5

1 1/2-2 lbs centercut ham steaks, fully cooked, one inch thick
1 tablespoon margarine or 1 tablespoon butter
1/4 cup apricot preserves or 1/4 cup apricot-pineapple preserves
1 tablespoon dijon-style mustard or 1 tablespoon horseradish mustard
1/8 teaspoon ground cloves

Steps:

  • Trim fat from ham. Slash edges of ham at one inch intervals.
  • For glaze, in a small saucepan melt margarine or butter. Stir in preserves, mustard, and cloves. Heat through.
  • Preheat gas grill. Adjust heat for direct cooking. Place ham steak on grill rack over medium-high heat.
  • Cover and grill 10 minutes. Turn ham and brush with glaze. Grill for 6 to 8 minutes more or until heated through.
  • Makes 6 servings.

Nutrition Facts : Calories 192.5, Fat 6.7, SaturatedFat 2, Cholesterol 51, Sodium 1465.6, Carbohydrate 9.2, Fiber 0.2, Sugar 6.5, Protein 22.2

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