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Maple Bourbon Glazed Ham Slice

This maple bourbon glazed ham slice is a flavorful and comforting dish, featuring a sweet, smoky glaze that adds warmth to any evening meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 295
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 bone-in or boneless ham steaks (1/2-inch thick, about 2 1/2 lb total), fully cooked Look for evenly cut pieces, choosing bone-in for more flavor or boneless for ease of serving.
  • 3 tbsp unsalted butter, divided Use salted butter if unsalted is not available, but reduce additional salt elsewhere.
  • 1/2 cup pure maple syrup Can be substituted with pure honey if needed.
  • 2 tbsp bourbon whiskey For a non-alcoholic version, substitute with apple juice or chicken broth.
  • 1 tbsp Dijon mustard Whole grain or yellow mustard can be used as substitutes.
  • 1 tbsp packed light brown sugar Can be substituted with coconut sugar or honey.
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground cloves
  • fresh thyme leaves, for garnish Rosemary or sage can be used for a different flavor.

Method
 

Preparation
  1. Pat the ham steaks dry with paper towels to help the surface brown better when searing.
  2. In a small saucepan, combine the maple syrup, bourbon, Dijon mustard, brown sugar, cinnamon, and cloves. Bring to a gentle simmer over medium heat, cooking for 5 to 6 minutes until slightly thick and syrupy.
Cooking
  1. Heat 1 1/2 tablespoons of butter in a large skillet over medium-high heat until melted and shimmering. Sear the ham steaks for 3 to 4 minutes per side until golden brown and heated through.
  2. Add the remaining 1 1/2 tablespoons of butter between batches as needed, ensuring even cooking.
  3. Once all the ham is cooked, pour the warm maple bourbon glaze evenly over the ham steaks, coating both sides.
  4. Garnish with fresh thyme leaves and serve immediately with any remaining glaze.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet. Avoid overcooking the steaks, crowding the pan, and rushing the glaze.