ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Ham Steak with Cranberry-Mustard Glaze

Photo: Antonis Achilleos; Styling: Gerri Williams for James Reps

Hands-on time 10 mins
Total time 35 mins
Yield

Serves 4

This flavorful ham dish comes together in just 35 minutes. 

Ingredients

  • 1 1/2 cups fresh or frozen cranberries
  • 1/2 cup sugar
  • 2 teaspoons cider vinegar
  • 1 teaspoon grated orange zest
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter
  • 1 fully cooked ham steak (about 1 1/4 lbs.)
  • 2 tablespoons Dijon mustard

Nutrition Information

  • calories 347
  • fat 12 g
  • satfat 6 g
  • protein 28 g
  • carbohydrate 31 g
  • fiber 2 g
  • cholesterol 79 mg
  • sodium 2128 mg

How to Make It

  1. Combine cranberries, 1/2 cup water, sugar, vinegar, zest and salt in a large pan. Bring to a boil. Reduce heat to medium-low; simmer until berries have burst, about 10 minutes. Strain into a large bowl, pressing against solids to extract as much liquid as possible (you should have about 2/3 cup). Discard solids.

  2. Melt butter over medium-high heat in a skillet large enough to hold ham flat. Pat ham dry and cook until lightly browned, about 5 minutes per side. Transfer to a large plate and pour off all but 1 Tbsp. liquid in skillet.

  3. Pour strained cranberry mixture into skillet, add 1 Tbsp. water and stir over low heat until smooth, scraping up any browned bits from bottom of skillet. Whisk in mustard. Return ham to skillet and turn a few times to coat and warm through. Transfer to a platter and drizzle with any extra glaze. Serve warm.