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 one 1/4 cup would be for the marinade ahead of time.)
1/4 cup and 2 Tablespoons honey (Click here for the link to our local Wahoo Honey you can use for this recipe! The 1/4 cup would be for the marinade ahead of time.)
1 cup and 2 Tablespoons orange juice pulp-free ( The cup would be if you marinate 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 Ham Steaks are not cured, so cook to a temp of 160 degrees
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 prior to the one pan baking as an option:
In a small pan combine 1 cup pulp free orange juice, 1/4 cup brown sugar, 1/4 cup of Wahoo Honey, and 1 Tablespoon of the Worcestershire sauce and 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 contents over the Ham Steaks. Let sit overnight.
If desired put the Ham Steaks on the smoker fat low temp smoke for about 1/2 hour to 45 minutes. then add the Ham Steaks to the baking pan for the one pan finish.
Instructions: For the one pan baking.
Preheat oven to 375°F.
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.
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.
Next to the ham steaks, arrange asparagus and diced potatoes in a single layer. Spritz the vegetables with olive oil and season with salt and pepper. ( Sprinkling some Garlic powder and Parmesan Cheese on your potatoes and Asparagus will add some great flavor! If you like Garlic and Parmesan like we do.
Bake for about 20 minutes, or until the ham is heated through to a temp of 160 degrees, 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. Keep in mind these ham steaks are not cured, so you may want to add a little more cooking time to them to get to the 160 degrees.
Don't crowd the vegetables on the sheet pan. If necessary, use two pans, staggering their placement in the stove, so that 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.