Toss thick-cut raw ham steaks in the pot and 2 other ingredients to whip up a meal so delicious your family will be begging for more.

This 3-ingredient slow cooker vintage maple ham steak recipe is one of those set-it-and-forget-it meals that feels like Sunday dinner but works on a Tuesday night. Thick-cut raw ham steaks go straight into the slow cooker, then get drenched in a simple old-fashioned maple and mustard glaze that tastes like something Grandma would’ve made. It’s perfect for busy days when you want a comforting, homey meal without babysitting the stove—just toss everything in the pot and let the slow cooker do the work.

Serve these maple-glazed ham steaks with classic comfort sides like creamy mashed potatoes, buttered egg noodles, or steamed rice to soak up the extra sauce. A simple veggie—like green beans, roasted carrots, or a tossed salad—keeps the plate balanced. If you have leftovers, slice the ham and tuck it into sandwiches with a little extra mustard, or dice it and add to breakfast hash or scrambled eggs the next morning.

Servings: 4

2 to 2 1/2 pounds thick-cut raw ham steaks (about 3–4 steaks, 3/4 to 1 inch thick)

Lay the thick-cut raw ham steaks in a single layer on the bottom of a 5- to 7-quart slow cooker. It’s fine if they overlap slightly, but try to keep most of the surfaces exposed so the sauce can coat them well.

In a small bowl, whisk together the maple syrup and Dijon or stone-ground mustard until completely smooth and combined. This is your simple vintage-style glaze.

Pour the maple-mustard mixture evenly over the ham steaks, lifting the edges of the steaks with a fork or tongs so the sauce can run underneath and coat as much of the meat as possible.

Cover the slow cooker with the lid and cook on LOW for 4 to 5 hours, or on HIGH for 2 to 2 1/2 hours, until the ham steaks are heated through, tender, and the sauce is slightly thickened and glossy. Avoid lifting the lid too often so the heat and moisture stay inside.

Once done, taste a spoonful of the sauce and, if desired, season lightly with black pepper (the ham is usually salty enough on its own). Spoon some of the maple-mustard sauce over the tops of the ham steaks to glaze them just before serving.

Transfer the ham steaks to a serving platter or plates and drizzle with extra sauce from the slow cooker. Serve hot with your favorite sides, making sure everyone gets a little of that sweet-and-savory maple glaze.

For a slightly different flavor, you can swap the Dijon for whole-grain mustard for more texture, or use a mild yellow mustard if that’s what you have on hand (it will taste a bit sweeter and less sharp). If you like a smokier vibe, add 1/2 teaspoon of smoked paprika to the maple and mustard before pouring it over the ham. For a little heat, stir in a pinch of red pepper flakes. To stretch the sauce for serving over rice or potatoes, whisk in 2 to 3 tablespoons of water or low-sodium chicken broth with the maple and mustard. If your ham steaks are especially thick, lean toward the longer cook time on LOW so they warm through and tenderize without drying out. Food safety tips: Start with fully raw or fresh ham steaks that have been kept refrigerated at or below 40°F, and do not leave them at room temperature for more than 2 hours. Make sure your slow cooker is plugged in and set to the correct temperature before walking away. Cook the ham to an internal temperature of at least 145°F, measured at the thickest part of the steak with a meat thermometer, then let it rest briefly before serving. Refrigerate leftovers in a shallow, covered container within 2 hours of cooking and use within 3 to 4 days, reheating to at least 165°F before eating.