Glazed Ham Steaks

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  Brown sugar(60g)
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  Mustard, Dijon(15g)

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  Worcestershire Sauce(5g)

  Lea & Perrins is the standard. A little goes a long way.

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  Vinegar, Apple Cider(5g)
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  Garlic powder(1g)
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  Cloves, Ground(1g)
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  Ham Or Canadian Bacon(227g)
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  Unsalted Butter(15g)

Instructions

1. 1Combine the brown sugar, Dijon mustard, Worcestershire sauce, apple cider vinegar, garlic powder, and ground cloves in a small bowl and whisk until the brown sugar dissolves.
2. 2Cut the ham steaks in half to create four equal portions.
3. 3Add the butter to a large skillet and heat over medium heat until melted and foaming, about 1–2 minutes; swirl to coat the surface evenly.
4. 4Place the ham portions in the skillet and cook over medium heat for 3–4 minutes per side until the edges are golden brown and caramelized.
5. 5Pour the glaze mixture evenly over the ham steaks, flip, and cook for 1–2 minutes over medium heat until the glaze thickens and becomes sticky and coats the meat.
6. 6Flip the ham steaks again and cook for another 1–2 minutes over medium heat until the glaze is caramelized on both sides and clings to the surface.
7. 7Transfer the four glazed ham portions to airtight containers while hot, spooning any remaining glaze from the skillet over each piece.
8. 8Let cool to room temperature, then seal and refrigerate for up to 4 days. Reheat gently in a skillet over low heat or microwave until warmed through.