This slow cooker 3-ingredient sweet mustard ham steak recipe is my shortcut version of the ham my grandma always served for spring holidays. She’d bake a big glazed ham for a crowd, and everyone would hover in the kitchen waiting for those sweet, sticky slices. On busy weeks, I don’t always have time for a whole ham, so I lean on thick ham steaks, a bottle of mustard, and a little brown sugar. The slow cooker does all the work, and you still get those glossy, caramelized edges and a bubbling sweet mustard sauce that tastes like it simmered all day. It’s simple enough for a weeknight, but special enough for a holiday table.
Serve these sweet mustard ham steaks straight from the slow cooker with the extra sauce spooned over the top. They’re perfect with creamy mashed potatoes, buttered baby carrots, or roasted asparagus for a spring holiday feel. For something even easier, pile slices onto warm dinner rolls with a drizzle of the glaze for mini sandwiches. Leftovers are great diced into scrambled eggs, breakfast casseroles, or tossed into a simple pasta with peas and a bit of the extra mustard sauce.
Slow Cooker 3-Ingredient Sweet Mustard Ham SteaksServings: 6
Ingredients
2 1/2 to 3 pounds thick-cut boneless ham steaks (about 4–6 slices, 3/4- to 1-inch thick)
1 cup yellow mustard (or Dijon for a little tang)
1 cup packed light brown sugar
Directions
Lightly grease a 5- to 6-quart slow cooker with nonstick spray for easier cleanup.
In a medium bowl, whisk together the yellow mustard and brown sugar until smooth and glossy. The mixture will be thick, like a loose paste.
Spoon a thin layer of the sweet mustard mixture over the bottom of the slow cooker to keep the ham from sticking.
Lay a single layer of ham steaks in the slow cooker, overlapping just slightly if needed. Spoon some of the mustard mixture over the top of the ham, spreading it to coat each slice.
Continue layering any remaining ham steaks, spooning and spreading more of the mustard mixture between layers and over the top, making sure all exposed surfaces are coated. Pour any remaining sauce over the ham so it can drip down as it cooks.
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 is heated through and the sauce is bubbling, thickened, and glossy around the edges.
About 30 minutes before serving, gently spoon some of the hot sweet mustard sauce from the bottom of the slow cooker back over the tops of the ham steaks. This helps them get that sticky, caramelized look while they finish cooking.
Once done, carefully transfer the ham steaks to a serving platter or serve directly from the slow cooker. Spoon plenty of the sweet mustard sauce over each slice. The edges should look slightly caramelized with a yellow-brown glaze and sauce pooling around the ham.
For serving a crowd, keep the slow cooker on WARM and let everyone help themselves, making sure to stir the sauce occasionally so it stays evenly mixed and glossy.
Variations & Tips
For a slightly different flavor, you can swap part of the yellow mustard for Dijon or honey mustard, keeping the total mustard amount at 1 cup so the sauce still thickens properly. If you like a deeper caramel flavor, use dark brown sugar instead of light. To stretch this for a bigger holiday crowd, add up to 4 pounds of ham steaks and increase both the mustard and brown sugar to 1 1/4 cups each. For a touch of spice, stir 1/4 teaspoon of black pepper or a pinch of red pepper flakes into the mustard-brown sugar mixture. If your slow cooker runs hot and the edges of the sauce start to darken too quickly, switch it to LOW sooner or add 2 to 3 tablespoons of water to loosen the glaze. Leftovers reheat well in the microwave with a spoonful of extra sauce on top, or you can dice the ham and toss it with roasted potatoes and veggies for an easy next-day hash.
