Grilled Ham Steaks with Maple Dijon Glaze

Grilled ham steaks with a maple Dijon glaze are one of the easiest things you can throw on the grill this summer, and nobody ever expects how good they are. I've been making oven-baked ham steaks for years, and once I figured out how to get that same sweet and savory glaze to caramelize on the grill in about ten minutes flat, there was no going back. Now my teens actually ask what's for dinner instead of just showing up when called, which in this house is basically a standing ovation.

Ham steaks are one of those proteins folks totally overlook, and I do not understand it. They're budget-friendly, already fully cooked, and faster than almost anything else I throw on the grill on a busy weeknight.

Light bulb went off the first time I brushed that maple Dijon glaze on mid-cook and watched it bubble up on the ham steaks. Now we make these all summer long, and when the grill gets covered for the season - which in Minnesota can happen in October or sometimes still in May, because sometimes it snows - my oven-baked ham steaks are right there waiting.

Why You'll Love This Recipe

• Dinner ready in under 30 minutes
• Uses simple pantry ingredients for the glaze
• Gluten free and low FODMAP
• Way faster than baking a whole ham
• Works for a weeknight dinner or a backyard cookout

What Is A Ham Steak

Think of a large Easter ham, now imagine cutting off a thick slice to create a "steak." No beef here - it is all pork. For this recipe, you want to grab a fully cooked ham steak versus a fresh one. Find it in the meat department at your grocery store or at your local butcher. 

How To Buy A Ham Steak

Confused about what kind of ham steak you need? No worries I got you. 

• Bone-in or Boneless?
  • For this recipe it does not really matter. If the bone is included, it is usually more tender than the boneless option. 
• Fully Cooked or Fresh?
  • This one does matter, grab a fully cooked also known as fully smoked ham steak. Fresh means the ham has not gone through a smoking process and it will completely change the flavor profile. 
• Thick or Thin?
  • Grab a ham steak that is at least ¾ inch thick. Thicker will work too. Thinner cuts dry out faster on the grill. 
• Pre-seasoned?
  • Avoid anything pre-seasoned or pre-glazed, as those often contain garlic or onion and will not pair well with this glaze. 

What You'll Need

• Smoked Ham Steaks - A fully cooked, smoked ham steak is what you want here. See the buying guide above if you are not sure what to grab at the store. 
• Avocado Oil - Used in the glaze and to grease the grill grates. Any high-heat oil will work.
• Brown Sugar - Adds sweetness and helps the glaze caramelize on the grill.
• Dijon Mustard - Brings a little tang and a hint of spice that balances out the sweetness of the maple syrup.
• Pure Maple Syrup - Use 100% pure maple syrup, not the imitation kind. The real stuff makes a difference in flavor.
• Worcestershire Sauce - Adds a little savory depth to the glaze. Lea & Perrins is gluten free.

See the recipe card for the exact measurements and complete instructions.

Step-By-Step Instructions

Step 1: Preheat and Trim Preheat the grill to medium heat, between 350-400 degrees F.

Remove the ham steaks from the package and trim the fat off the edges. This step is worth doing - extra fat around the edges can cause flare-ups on the grill.

Medium heat is key here. High heat burns the brown sugar and maple syrup in the glaze before the ham has a chance to heat through. Medium heat gives you that slow caramelization and those grill marks without charring the outside.

Step 2: Mix the glaze In a small bowl, mix the glaze ingredients: avocado oil, brown sugar, Dijon mustard, maple syrup, and Worcestershire sauce. Stir until combined. Set aside.

Place two tablespoons of high-heat oil on a paper towel. Using tongs, grease the grill grates with the oil-soaked paper towel.

Ingredient Swaps

• Mustard Options - Not a Dijon fan? Use stone ground mustard instead. It has a similar flavor with a bit more texture.
• Oil Options - Vegetable oil, canola oil, or grapeseed oil all work in place of avocado oil for greasing the grates.
• Sweetener Options - Out of maple syrup? Honey works as a substitute (if you are not on a low FODMAP diet) and pairs well with the Dijon mustard.

Alternative Cooking Methods

Stovetop: Heat a large skillet or cast iron pan over medium heat with a little oil. Cook the ham steak for 6-8 minutes per side until warmed through and slightly caramelized. Brush the glaze on after the flip, just like the grill method. Works great when the weather does not cooperate.

Blackstone Griddle: Heat the griddle to medium heat. Cook the ham steak until heated through, then brush on the glaze and let it set for a minute or two before serving. Skip adding the glaze directly to the griddle - heat it in a small saucepan on the side if needed to prevent burning.

Oven: Place ham steaks on a foil-lined baking sheet. Brush with glaze and bake at 375 degrees F for 20-25 minutes, brushing with additional glaze halfway through. My oven baked ham steaks walk through this method in full detail.

Variations

Spicy Maple Dijon Glaze: Add a pinch of cayenne pepper or a small dash of hot sauce to the glaze. This is not spicy by any stretch - just enough warmth to balance the sweet. Very Minnesota-approved heat level.

Dairy Free Grilled Ham Steaks: This recipe is already dairy free as written. No swaps needed.

What To Serve With Grilled Ham Steaks

Ham steaks are a full meal waiting to happen. For a simple side that does not take much effort, roasted tiny potatoes are a natural fit and cook up fast.

My glazed sweet and salty green beans also pair really well here - the sweet and savory flavors line up with the maple dijon glaze in the best way.

For a heartier spread, gluten free cheesy potatoes are always a crowd-pleaser. Add a side of corn pudding and you have a plate that works for a backyard cookout or a holiday dinner without much extra work.

If you are looking for more easy summer dinner ideas, browse the dinner recipes for more options that work any night of the week.

Storing and Reheating

Store: Keep leftover ham steaks in an airtight container in the refrigerator for up to 3-4 days.

Reheat: Microwave for 1-2 minutes until warm. You can also reheat in a skillet over medium heat with a splash of water to keep them from drying out.

Freeze: Cooled, glazed ham steaks can be frozen in a freezer-friendly container for up to four months. Defrost in the refrigerator overnight before reheating.

How To Use Up Leftover Ham Steaks

Reduce food waste and use up those leftovers. My favorite ways:

• Add to scrambled eggs for breakfast, even better if you have leftover baked potatoes and make it into a hash
• Dice and use them in wild rice and ham casserole
• Toss it into gluten free mac and cheese

This guy, Winston, is always willing to clean up any leftovers. He is our grilling partner and never misses an opportunity to "help" grill.

Low FODMAP Notes

This recipe is low FODMAP as written when you use certified low FODMAP or tolerated versions of each ingredient.

• Ham Steaks - Plain, fully cooked smoked ham has no detectable FODMAPs. Avoid pre-seasoned or glazed varieties that may contain garlic or onion.
• Avocado Oil - Naturally low FODMAP with no serving limits.
• Brown Sugar - Safe at ¼ cup or 40 grams per meal.
• Dijon Mustard - Safe at 1 tablespoon or 23 grams per meal.
• Pure Maple Syrup - Safe at 2 tablespoons or 50 grams per meal. Use 100% pure maple syrup, not imitation, which may contain high fructose corn syrup.
• Worcestershire Sauce - Lea & Perrins has been tested safe by Monash University at 2 tablespoons per meal. It is also gluten free

As always, modify and adjust based on your own tolerance and individual needs on a low FODMAP diet. For additional information, visit Monash University or FODMAP Friendly.

FAQs

More Loveable Ham Recipes

• Ham Balls 
• Cheesy Scalloped Potatoes with Ham 
• Wild Rice Soup with Ham