Transfer the ham steaks to a warm glass casserole dish, then spoon any remaining glaze from the skillet over the top so they’re shiny and well coated. Let them rest for 3 to 5 minutes before serving to allow the glaze to set slightly and the juices to redistribute.
Variations & Tips
For a smokier flavor, splash 1 to 2 teaspoons of smoked paprika or a few drops of liquid smoke into the maple-mustard mixture before it hits the pan. If you like a bit of heat to balance the sweetness, stir in 1/4 to 1/2 teaspoon of crushed red pepper flakes or a teaspoon of hot sauce. For a more classic holiday profile, add a pinch of ground cloves or allspice to the glaze—just a little goes a long way and echoes traditional baked ham. You can also swap Dijon for grainy mustard for more texture, or use a mild yellow mustard if you’re cooking for kids or anyone mustard-shy. To stretch the recipe for a bigger crowd, cook the ham steaks in batches, then arrange all the browned slices in a glass casserole dish, pour the glaze over, cover tightly with foil, and keep warm on the stovetop over the lowest heat setting or in a low countertop roaster so the glaze stays glossy without needing the oven.
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