There is something mighty comforting about letting a slow cooker do the work with a good ham steak supper. Thick sliced bone-in ham steaks turn tender and savory as they warm in a simple sweet-and-tangy sauce, making this the kind of dependable meal that feels right at home on a busy weekday or a quiet Sunday afternoon. It has that old-fashioned supper-table appeal so many of us Midwestern cooks grew up with, where a handful of pantry staples could turn a humble cut of meat into something everybody was happy to gather around for.
Serve these ham steaks with mashed potatoes, buttered egg noodles, rice, or a scoop of creamy grits to catch the extra sauce. For vegetables, green beans, glazed carrots, sweet potatoes, or simple corn all make fine partners, and a pan of warm biscuits or cornbread on the side rounds the meal out beautifully.
5-Ingredient Slow Cooker Ham Steaks
Servings: 4
Ingredients
2 thick sliced bone-in ham steaks, about 2 1/2 to 3 pounds total
Directions
1. Lightly grease the slow cooker if desired, then lay the thick sliced bone-in ham steaks flat in the bottom of the cooker, overlapping just a little if needed.
2. In a small bowl, stir together the pineapple juice, brown sugar, and Dijon mustard until the sugar is mostly dissolved.
3. Pour the sauce evenly over the ham steaks, then scatter the butter pieces over the top.
4. Cover and cook on LOW for 3 to 4 hours, or until the ham is heated through and tender and the sauce is fragrant. Spoon some of the sauce over the ham once or twice during cooking if you happen to be nearby.
5. Carefully transfer the ham steaks to a serving platter or plates, spoon the sauce over the top, and serve hot.
Variations & Tips
Make it a little sweeter: If your family enjoys a sweeter ham glaze, add a tablespoon or two more brown sugar. The pineapple juice and mustard keep it balanced so it does not become cloying.
Add warm spice: A pinch of ground cloves, cinnamon, or allspice gives this dish a holiday-table flavor. Use a light hand, because a little goes a long way with ham.
Use the right cook time: Since ham steaks are already cured and cooked, the goal is to heat them gently and let them take on flavor. Overcooking can make them dry, so check toward the earlier end of the cooking time.
Thicken the sauce if you like: For a thicker glaze, remove the cooked ham, then pour the cooking liquid into a small saucepan and simmer it on the stove for a few minutes until slightly reduced.
Turn leftovers into another meal: Leftover ham is wonderful chopped into scalloped potatoes, scrambled eggs, bean soup, or a simple breakfast hash the next morning, and that is the sort of thrifty cooking that never goes out of style.
