Baked Ham Steak with Honey Orange Glaze

This easy baked ham steak recipe with a delicious brown sugar honey orange glaze is a complete sheet pan meal.

Ingredients

• 1/2 cup - split in half, brown sugar (Zero-calorie alternatives can be used for all or part of the amount. The 1/4 cup would be for the marinade ahead of time.)
• 1/4 cup and 2 Tablespoons honey (The 1/4 cup would be for the marinade ahead of time. Click here for the link to our local Wahoo Honey you can use for this recipe!)
• 1 cup and 2 Tablespoons orange juice (pulp-free; the cup would be for marinating the ham steaks ahead of time)
• 1 Tablespoon Worcestershire Sauce (for the marinade ahead of time)
• ¼ teaspoon cinnamon
• ⅛ teaspoon ground cloves
• 2-pound ham steak (Riverbend Cattle Co. Ham Steaks are not cured, so cook to a temp of 160°F)
• 1 pound asparagus
• ½ pound golden potatoes (diced into small uniform pieces so they cook quickly)
• 1 teaspoon olive oil
• Salt and pepper to taste

Marinating and Smoking (Optional)

In a small pan, combine 1 cup pulp-free orange juice, 1/4 cup brown sugar, 1/4 cup Wahoo Honey, and 1 Tablespoon of Worcestershire sauce. Warm while stirring until the brown sugar is dissolved. Let the sauce cool a little bit and pour 1/4 of the sauce into a container or baggie.

Put the ham steaks into the container or baggie and pour the rest of the sauce over the ham steaks. Let sit overnight.

If desired, put the ham steaks on the smoker at low temp for about 30-45 minutes, then add them to the baking pan for the one-pan finish.

Instructions: One-Pan Baking

1. Preheat oven to 375°F.
2. In a small sauce pot, combine brown sugar, honey, orange juice, cinnamon, and ground cloves. Optionally, add a teaspoon of orange zest. Bring the mixture to a slow boil over medium heat, then simmer for about 1 minute on low to slightly thicken, constantly stirring. Remove from heat.
3. Line a large, rimmed baking sheet with aluminum foil for easy cleanup and spray it with nonstick cooking spray. Place ham steaks in the pan and brush each side with the glaze.
4. Arrange asparagus and diced potatoes next to the ham steaks in a single layer. Spritz the vegetables with olive oil and season with salt and pepper. (For extra flavor, sprinkle garlic powder and Parmesan cheese on the potatoes and asparagus.)
5. Bake for about 20 minutes, or until the ham is heated through to a temp of 160°F, and the vegetables are fork-tender. Toss the veggies halfway through and rotate the pans if using more than one for the best results. The ham's internal temperature should reach 145°F.

Top Tips

• Don’t overcook the ham steaks. If the vegetables are not ready, remove the ham steaks and cover with aluminum foil until serving time. As these ham steaks are not cured, you may need a little extra cooking time to reach 160°F.
• Don’t crowd the vegetables on the sheet pan. If necessary, use two pans, staggering their placement in the oven, so the veggies get crispy.
• Save a little sweet glaze or double the amount so you can serve it on the side for drizzling.

Storage

• Storage: Store leftover ham in an airtight container for 3-4 days.
• Make ahead: Mix the glaze ingredients together ahead of time and store the mixture in the refrigerator.