Slow cooker ham steaks are the kind of practical, old-fashioned supper that proves a short ingredient list can still deliver plenty of flavor. Using thick bone-in ham steaks gives the dish a hearty, savory character, while a few familiar refrigerator staples melt together in the crock pot to create a glossy sauce that keeps the meat tender and well seasoned. This is an especially useful recipe for busy days when you want a warm main dish without much hands-on cooking.
Serve these ham steaks with mashed potatoes, buttered egg noodles, rice, or a pan of simple roasted potatoes to catch the sweet-savory sauce. For vegetables, green beans, glazed carrots, braised cabbage, or a crisp salad all work well, and warm biscuits or cornbread make the meal feel especially complete.
5-Ingredient Slow Cooker Vintage Ham Steaks
Servings: 4
Ingredients
2 thick bone-in ham steaks, about 1 to 1 1/2 pounds each
Directions
1. Lightly coat the inside of the slow cooker with nonstick spray if desired for easier cleanup. Lay the thick bone-in ham steaks flat in the bottom of the slow cooker, overlapping slightly only if necessary.
2. In a medium bowl, whisk together the ketchup, yellow mustard, brown sugar, and dill pickle juice until the sugar is mostly dissolved and the sauce is smooth.
3. Pour the sauce evenly over the ham steaks, making sure the tops and edges are well coated. Cover with the lid and cook on LOW for 4 to 5 hours, or until the ham is heated through and very tender.
4. Carefully spoon some of the hot sauce over the ham once or twice during cooking if convenient. When done, transfer the ham steaks to a serving platter and spoon the sauce from the slow cooker over the top before serving.
Variations & Tips
Sweeter glaze: If you like a more pronounced sweet-and-savory balance, increase the brown sugar by 1 to 2 tablespoons. This gives the sauce a more old-fashioned glazed ham flavor and helps it cling a bit more thickly to the meat.
Tangier finish: For a sharper flavor, add an extra tablespoon or two of pickle juice. Mustard and pickle brine both cut through the richness of the ham, so this is a good adjustment if your ham steaks are especially smoky or salty.
Watch the salt: Ham steaks can vary quite a bit in saltiness depending on the brand and cure, so there is usually no need to add extra salt. If you are sensitive to salt, serve the ham with plain starches like potatoes or rice to balance the seasoning.
Thickening the sauce: If you want a thicker sauce for serving, remove the cooked ham steaks and pour the cooking liquid into a small saucepan. Simmer it on the stove for a few minutes until slightly reduced, then spoon it back over the meat.
Storage and leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Sliced leftover ham is excellent tucked into biscuits, spooned over grits, or chopped into breakfast potatoes and eggs.
