Bourbon Glazed Ham Steak

Name: Bourbon Glazed Ham Steak
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup Thick-cut; 4 Bone-in ham steak; 1 cup Dark brown sugar; 1 cup Straight bourbon whiskey; 3 tbsp Dijon mustard; 4 tbsp Butter

Griddled ham steak with bourbon glaze, mashed potatoes, greens.

Developed and tested by The Neon Griddle test kitchenPublished August 1, 2026Last reviewed August 10, 2026Corrections

Prep: 15m
Cook: 40m
Serves: 4
Level: Medium

Ingredients

4servings

Thick-cut1 cup
Bone-in ham steak4
Dark brown sugar1 cup
Straight bourbon whiskey1 cup
Dijon mustard3 tbsp
Butter4 tbsp

Instructions

1
Sear hard
Sear the ham steak on both sides in a skillet to develop color.
2
Remove the ham
Remove the ham.
3
Mix & season
In the same pan, combine a heavy splash of bourbon, brown sugar, dijon, and butter.
4
Reduce the glaze
Reduce the liquid rapidly over high heat until it reaches a thick, sticky, syrup-like consistency.
5
Glaze & finish
Return the ham to the pan, turning to coat it entirely in the heavy glaze before serving.

Cook it safe

145°F / 63°C — Beef, pork, veal, and lamb steaks, chops, and roasts, then rest for at least 3 minutes before slicing.

Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F / 32°C.
Reheat leftovers to 165°F / 74°C before serving.
Use a calibrated instant-read thermometer rather than color or cooking time to judge doneness.

Temperatures follow the USDA Food Safety and Inspection Service safe minimum internal temperature chart.

Nutrition

Per serving · estimated

Calories: 905
Fat: 44g
Carbs: 80g
Protein: 44g

Nutrition is estimated from the listed ingredients using standard reference values (USDA FoodData Central). 4 of 5 matched ingredients use verified FoodData Central entries (dictionary snapshot 2026-09-11). Brand, portion, and preparation differences can change the result. Frying fat is counted at the share typically absorbed, and brines drained before cooking are excluded. These figures are an estimate for general interest, not medical or dietary advice.

Equipment

Cast iron skillet

Cast iron stores enough heat to keep searing when cold food hits it, which is what produces the crust.

Also useful here

Instant-read meat thermometer — This recipe has a target internal temperature, and color is not a reliable way to read it.

These are category recommendations chosen on the criteria above, not tested product picks — we do not run a product testing program. Links go to Amazon search results for the category. As an Amazon Associate, The Neon Griddle earns from qualifying purchases. Nothing here is required to cook the recipe.