Save on Pinterest

Glazed Ham Slice

This pineapple-topped ham slice is a snap to cook on top of the stove. For a fast finish, serve it with two simple side dishes. Pair a long grain and wild rice mix with frozen peas, or try scalloped potatoes and frozen green beans.—Taste of Home Test Kitchen, Greendale, Wisconsin
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    2 servings


  • 1 fully cooked ham slice (about 3/4 pound and 1/2 inch thick)
  • 1 tablespoon butter
  • 1 can (8 ounces) sliced pineapple
  • 1-1/2 teaspoons cornstarch
  • 2 tablespoons honey
  • 1 tablespoon steak sauce
  • 1 tablespoon Dijon mustard


  • Cut ham slice in half. In a skillet, cook ham in butter for 3-4 minutes on each side or until heated through. Meanwhile, drain pineapple, reserving the juice. Set aside two pineapple slices; refrigerate remaining pineapple for another use.
  • In a bowl, combine cornstarch, pineapple juice, honey, steak sauce and mustard until smooth. Remove ham and keep warm. Add honey mixture to skillet. Bring to a boil over medium-low heat; cook for 1-2 minutes. Return ham to skillet; top with the reserved pineapple slices. Spoon glaze over the top; heat through.
Nutrition Facts
1 each: 381 calories, 12g fat (7g saturated fat), 76mg cholesterol, 1856mg sodium, 43g carbohydrate (31g sugars, 1g fiber), 31g protein.

Recommended Video


Click stars to rate
Average Rating:
  • justmbeth
    Oct 8, 2013

    Great tasting glaze. A very quick main dish to put together. Wasn't sure what steak sauce to use (there are so many these days) so I used A-1 bold and spicy that I had on hand.

  • bmcnichol
    Nov 28, 2011

    Sorry but we did not care for this. I made exactly as written.

  • brazenlove
    Dec 30, 2010

    just perfect! :)

  • deltadog
    Dec 6, 2009

    I have made this recipe 2 times so far exactly as they did ; except the second time I doubled up on the sauce since it was so good . I got this in my keeper files , also being single its great to have something this good so simple .

  • BarbPalmer
    May 25, 2008

    this recipe is very quick to make