print Dijon and Maple Glazed Ham Steaks

A simple, sweet and zesty glaze make these ham steaks really shine. A savoury addition to brunch, fun with sweet potato fries for lunch or a quick dinner.

Makes 2 servings.


1 package Springer’s Smoked Boneless Ham Steaks 2 steaks
1/2 tbsp vegetable oil 8 mL
1 tbsp unsalted butter, divided 15 mL
1 tbsp Dijon mustard 15 mL
2 tbsp maple syrup 30 mL


In a small bowl stir together the mustard and maple syrup.

Place oven rack in middle position and pre-heat broiler to high.

Heat a large oven proof skillet to medium high on the stove top and add oil and butter. When butter has melted and foamed, swirl pan around to coat its surface with the oil and butter then add ham steaks. Sear steaks 1 minute and turn over.

Spoon mustard and syrup mixture over top of ham steak and place on middle rack in oven under the broiler. Broil until brown and bubbling, 10 - 15 minutes.

Remove ham steaks to serving plate and add remaining butter to pan and stir into pan juices. Pour over ham steaks. Serve.

Careful, these are very hot when they come out of the oven. The glaze really holds the heat.

Source: Springer’s Meats (