Maple Glazed Ham Steak

Maple glazed ham steak is the kind of weeknight dinner that feels like Sunday supper. A single thick-cut ham steak gets scored around the edges, dusted with powdered cloves, and roasted with dried figs and bananas until the fruit caramelizes and the glaze goes shiny and dark.

Slashing the edges of the ham is the small step that earns its keep. Shallow cuts through the fat cap let it render and keep the steak from curling into a dome as it heats. The fruit tucked in around the ham roasts in the pan drippings, picking up meaty depth while sweetening the pan sauce.

Two brushings with the maple syrup, lemon, and butter glaze is the right move. One at the start makes the ham sticky, a second halfway through is what builds the lacquered, glossy finish. Cloves go in with the first brush so their flavor cooks into the glaze instead of sitting on top.

Chef Tips

• Use real maple syrup, not pancake syrup. The flavor difference is dramatic in a glaze this simple.
• Pat the ham steak dry before scoring, wet meat won’t brown.
• Choose bananas that are just turning yellow-brown. Overripe bananas dissolve in the pan.
• Spoon the caramelized fruit and pan juices over each serving.

Variations

• Swap figs for dried apricots or pitted prunes for a different dried-fruit note.
• Add a tablespoon of bourbon to the glaze for a warmer, boozier finish.
• Stir a spoonful of Dijon mustard into the glaze for a sweet-savory balance.