Step by step

Method

4 steps

1. 1

   Pat 2 ham steaks (about 8 oz each) dry. Melt 2 tablespoons unsalted butter in a large skillet over medium heat until foaming. Sear the ham 3–4 minutes per side until browned in spots and warmed through — ham is already cooked, so you're building color.

2. 2

   Whisk ⅓ cup brown sugar, 2 tablespoons Dijon mustard, 1 tablespoon apple cider vinegar, ¼ cup water, and ¼ teaspoon black pepper until the sugar mostly dissolves.

3. 3

   Pour the glaze into the skillet around the ham. Simmer 3–5 minutes, turning the steaks a few times, until the sauce reduces to a sticky, glossy coating that clings when you tilt the pan.

4. 4

   Rest the ham 3 minutes on a plate, then spoon the leftover glaze over the top. You want glazed ham steaks with a sticky sweet-tangy coating — not a watery sugary puddle or scorched bitter sugar.