Easy Pan-Fried Ham Steak

Get ready for the kind of dinner that makes weeknight cooking feel like a victory lap!

This pan-fried ham steak delivers restaurant-quality flavor in just 15 minutes, with a gorgeous caramelized crust and that perfect sweet-savory balance that’ll have everyone asking for seconds.

The magic happens when butter meets maple syrup in a hot skillet, creating this incredible glaze that coats every bite.

We’re talking about ham that’s crispy on the outside, tender inside, with hints of garlic, thyme, and just a whisper of heat from cayenne.

It’s comfort food that actually fits into your busy schedule.

Ingredients

For the Ham:

• 2 ham steaks (8 ounces each, fully cooked)
• 2 tablespoons butter

For the Seasoning:

• ¼ teaspoon garlic powder
• ¼ teaspoon dried thyme
• ¼ teaspoon cayenne pepper
• 2 teaspoons maple syrup

Steps

1. Cut each piece of ham in half using a sharp knife. Each half will be a serving, making it easier to handle in the skillet and ensuring even cooking throughout.
2. Heat a large, 12-inch skillet over medium heat. Add the 2 tablespoons butter. Once the butter melts completely, swirl the pan to coat the bottom evenly – this prevents sticking and creates an even cooking surface.
3. When the butter starts foaming (this indicates the water has evaporated and it’s ready for cooking), add the ham pieces in a single layer. Don’t overcrowd the pan. Immediately sprinkle the ham with ¼ teaspoon garlic powder, ¼ teaspoon dried thyme, and ¼ teaspoon cayenne pepper, distributing evenly across all pieces.
4. Cook without moving the ham until it’s beautifully browned on the bottom, about 3 minutes. You’ll know it’s ready when the edges start to look caramelized and the ham releases easily from the pan when you lift a corner with a spatula.
5. Add the 2 teaspoons maple syrup to the skillet (not directly on the ham) and swirl the pan to combine it with the butter and pan juices. This timing is crucial – adding the syrup earlier would cause it to burn and become bitter. Flip the ham to the other side and cook until browned, about 2 more minutes.
6. Transfer the ham to serving plates using a spatula. Drizzle or brush each piece with the glossy pan juices from the skillet – this glaze is pure gold and shouldn’t be wasted. Serve immediately while the ham is hot and the glaze is still glossy.

Smart Swaps

• Turkey ham instead of pork ham (1:1 ratio) – reduces calories and fat content
• Coconut oil instead of butter – adds subtle tropical notes and works for dairy-free diets

Make It Diabetes-Friendly

Replace the 2 teaspoons maple syrup with 1 teaspoon sugar-free maple syrup plus 1 teaspoon water – this cuts carbs from 8g to 2g per serving while maintaining that essential sweet glaze. The glycemic impact drops significantly, and you can pair this with cauliflower mash instead of regular potatoes to keep the total meal under 15g carbs per serving. Consider eating this with a small side salad first to help slow sugar absorption.

Pro Tips

• Let ham come to room temperature for 10 minutes before cooking – prevents uneven heating and tough texture
• Don’t skip the foaming butter step – it’s your visual cue that the temperature is perfect for browning