A three-ingredient slow cooker ham steak is the kind of practical late-summer dinner that earns a regular place in the rotation. Thick-cut bone-in ham steak is already flavorful, so it takes very little to turn it into a glossy, sweet-savory main dish while the slow cooker does the work. This style of preparation leans on the classic pairing of cured ham with fruit and brown sugar, a combination that has long been popular in Midwestern home kitchens because it is economical, dependable, and easy to serve any night of the week.
Serve this with simple sides that soak up the sauce, such as mashed potatoes, buttered egg noodles, rice, or roasted sweet potatoes. For something fresher alongside the rich glaze, try green beans, corn on the cob, a tomato-cucumber salad, or a crisp slaw. A basket of warm biscuits or cornbread also fits nicely if you want the meal to feel a little more complete.
3-Ingredient Slow Cooker August Ease Ham Steak
Servings: 4
Ingredients
1 thick-cut bone-in ham steak, about 2 to 2 1/2 pounds
Directions
1. Place the bone-in ham steak in the slow cooker insert. Spoon the apricot preserves over the top, then sprinkle the brown sugar evenly over the preserves.
2. Cover and cook on LOW for 4 to 5 hours, or until the ham is thoroughly heated and the glaze has melted into a rich sauce.
3. Carefully spoon some of the glaze over the ham, then transfer to a platter or serve directly from the cooker.
4. Slice around the bone and serve hot with the extra sauce spooned over each portion.
Variations & Tips
Peach version: Swap the apricot preserves for peach preserves if that is what you have on hand. It gives the finished ham a rounder, slightly softer fruit flavor that works especially well with simple vegetable sides.
Go lighter on sweetness: If your ham is especially sweet or heavily cured, reduce the brown sugar to 1/4 cup. The preserves will still create a shiny sauce, and the ham flavor will come through more clearly.
Avoid overcooking: Since ham steak is already cured and cooked, the goal is to heat it through and let the glaze develop. Check it at the 4-hour mark if your slow cooker tends to run hot, so the meat stays juicy rather than dry.
Easy cleanup: A slow cooker liner can make this recipe especially convenient on a busy day. If you are not using one, let the insert soak with warm soapy water soon after dinner to loosen the sticky glaze.
