Long Weekend Comfort: Just 3 ingredients. I make it when I want dinner handled hours ahead of the big gathering.

This is my long-weekend comfort dish for when I want dinner handled hours before everyone walks through the door. These 3-ingredient oven ham steaks use pre-cooked roasted ham, a sweet-and-savory glaze, and a splash of something tangy to keep it from feeling heavy. Everything goes into one ceramic baking dish and roasts low and slow until the edges caramelize and the glaze turns glossy. It’s the kind of make-ahead main that quietly does its thing in the oven while you clean up the house, set the table, or just sit down for a minute before the big gathering.

I like to serve these ham steaks with creamy mashed potatoes or cheesy scalloped potatoes to soak up the extra glaze, plus a simple green side like roasted green beans or a tossed salad. Warm dinner rolls or cornbread are always a hit, especially with butter to swipe through the pan juices. For a lighter spread, pair the ham with steamed broccoli, a crunchy slaw, or a big fruit salad. If there are leftovers, slice the ham thin for sandwiches on soft buns with pickles, or dice it into scrambled eggs or breakfast hash the next morning.

Servings: 4–6

2 to 2 1/2 pounds fully cooked roasted ham steaks, about 4 to 6 pieces, 1/2-inch thick

Heat the oven to 325°F (165°C). Choose a ceramic baking dish large enough to hold the ham steaks in a snug single layer; a little overlapping is fine, but avoid stacking.

Pat the roasted ham steaks dry with a paper towel so the glaze can cling nicely. Lay them in the ceramic baking dish, tucking pieces in so they fit without sticking up too far above the sides of the dish.

In a small bowl or measuring cup, whisk together the brown sugar or honey-mustard glaze with the pineapple juice or apple juice until smooth and pourable. It should be thick but still easy to drizzle.

Pour about two-thirds of the glaze mixture evenly over the ham steaks, lifting the edges of the slices so the glaze runs underneath as well. Turn each ham steak once to coat both sides, then lay them back in a mostly single layer.

Cover the baking dish tightly with foil. Slide the dish into the preheated oven and bake for 45 minutes to 1 hour, until the ham is heated through and very tender, and the juices in the bottom of the dish are bubbling.

Carefully remove the foil (watch for steam). Spoon some of the hot glaze from the bottom of the dish over the tops of the ham steaks. Drizzle on the remaining glaze mixture, spreading it evenly over each piece.

Return the uncovered dish to the oven and bake for another 15 to 25 minutes, or until the glaze is glossy, slightly thickened, and the edges of the ham steaks look caramelized. If you like deeper color, you can switch the oven to broil for the last 2 to 3 minutes, watching closely so the sugars don’t burn.

Let the ham rest in the baking dish for 5 to 10 minutes before serving; the glaze will thicken a bit more as it cools. Serve the ham steaks straight from the ceramic dish, spooning the shiny pan juices over each portion.

For picky eaters, use a milder glaze made from equal parts honey and apple juice, skipping any strong mustard or spices. Kids often like a simple brown sugar glaze: stir together 3/4 cup brown sugar and 1/3 cup pineapple juice until smooth and use that in place of the glaze listed. If you prefer a savory twist, add 1 to 2 tablespoons Dijon mustard or grainy mustard to the glaze, or stir in a teaspoon of smoked paprika for a little barbecue-style flavor. For a holiday feel, tuck a few pineapple rings or apple slices around the ham before baking; they’ll soak up the glaze and make an easy side. To keep things lower in sugar, choose a low-sugar glaze or use sugar-free jam thinned with juice. You can also swap the juice for low-sodium chicken broth if you want less sweetness, though you’ll lose some caramelization. If your ham steaks are very thick (over 3/4 inch), plan on adding 10 to 15 minutes to the covered baking time so they heat evenly. Food safety tips: Use only fully cooked, ready-to-eat ham steaks labeled as such, and keep them refrigerated until you’re ready to cook. If you’re prepping this ahead, you can assemble the dish with the ham and glaze up to 24 hours in advance; cover tightly and refrigerate, then bake within that window. Don’t leave cooked ham at room temperature for more than 2 hours; refrigerate leftovers promptly in shallow containers. Reheat leftovers to at least 165°F (74°C) before serving. Avoid cross-contamination by using clean utensils and dishes for the cooked ham and not reusing anything that touched raw meat or other raw proteins.