These Maple-Glazed Ham Steaks with Red-Eye Gravy are the hearty breakfast you didn’t know you needed. Juicy ham is smothered in maple syrup, caramelized to perfection, and topped with a simple, sweet, slightly spicy gravy.
Let’s get real. Ham recipes are a lifesaver. And we grew up with ham steaks as a real treat! First of all, they’re great when you don’t want a ton of leftover ham laying around or you can buy them individually packaged and sliced.
Ham steaks are also already cooked, so all you have to do is warm them up. And for me, the best way to cook these thick ham slices is to pan-fry them so that they get crisp from edge to edge, giving each slice a good texture.
These Maple Glazed Ham Steaks with Red-Eye Gravy are one of my favorite ham steak recipes. Sweet, sticky, and tender ham steaks smothered in a quick, buttery gravy that’s leveled up with coffee, brown sugar, and chili powder. This comfort food breakfast will knock your socks off!
Love ham steaks as much as I do? Check out my Southern cola ham steak recipe!
What is a ham steak?
Ham steak is a single slice of a whole ham that’s typically cut from the center of a whole ham roast. Ham steaks are pre-cooked and sold as individually packaged slices.
What is red-eye gravy?
Red-eye gravy is an incredibly simple gravy made from just a few basic ingredients—butter and coffee being the two big ones—hence the “red-eye” in the name.
For this gravy, I added a layer of maple to sweeten things and tie in the maple glazed steak. I also added a hint of chili powder, because who doesn’t love that sweet and spicy combo?
Ingredients needed:
- Ham Steaks – ham steaks can be found next to the whole roast hams at your local grocery store. Ensure that the package says “fully cooked”, “cured”, or “hickory smoked”.
- Butter – butter creates a flavor base for the red-eye gravy.
- Coffee – I use leftover strong black coffee. If you don’t have leftover coffee, just brew it fresh!
- Maple Syrup and Brown Sugar – sweetens and thickens the gravy.
- Chili Powder – gives the gravy a touch of smokiness to offset the sweetness from the maple syrup and brown sugar.
How to cook ham steak
You’ll start by making the red-eye gravy. First, heat a small pan over medium heat, add in and melt the butter. Stir in coffee, maple syrup, brown sugar, and chili powder. Simmer over medium-low heat until to thicken.
Heat a separate large skillet over medium-high heat, and to pan fry the ham steaks. Brush them with additional maple syrup and cook, flipping as needed, until sticky and browned. Remove and place in the oven.
In the same pan, fry a couple of eggs. Serve with sliced ham steak and a drizzle of gravy!
Is ham steak already cooked?
Yes! The single, by the slice, pre-packed ham steaks you find at the market are already cooked, which means they truly are as simple as opening, heating, and eating!
You can find ham steaks in the meat department at most markets, near the pork area. When you’re buying, look for packages that read “fully cooked”, “cured”, or “hickory smoked”.
Do you put the glaze on the ham before or after you cook it?
Before! Brushing the ham steaks with maple syrup before cooking them creates a delicious, sweet, sticky, caramelized exterior.
Pair that glazed ham steak with the sweet, smoky red-eye gravy, and breakfast has never looked (or tasted) better!
Serving suggestions
Considering the coffee in the gravy, I love to serve these maple-glazed ham steaks up for breakfast. They’re perfect paired with fried eggs, pan-seared or oven-roasted breakfast potatoes, sage and honey biscuits, or classic Honey Butter Biscuits and of course another steaming hot cup of coffee!
If you’re a caffeine-all-day type of person, feel free to serve this meal for dinner! In that case, these ham steaks would be delicious paired with cayenne maple-roasted bacon brussels sprouts and squash, honey and fig mac and cheese, roasted root veggies with maple dipping aioli, or mashed potatoes!
How to store
Leftover ham steak will last in an airtight container in the fridge for 3-5 days or in the freezer for 1-2 months. To enjoy again, thaw in the fridge if frozen, then warm on the stove until heated through.
Leftover red-eye gravy will last separately in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months. To enjoy again, thaw in the fridge if frozen then warm on the stove until heated through.
