Chef Dean
American Goulash
A Midwestern one-pot supper of seasoned ground beef, tender elbow macaroni, and tomatoes simmered into a thick, soul-satisfying stew. This is the dish that fed factory workers and farm families alike.
Culinary Explorer
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Pineapple-Glazed Ham Steak
Created by
A thick slab of smoky ham lacquered in brown sugar and mustard glaze, crowned with caramelized pineapple rings and bright maraschino cherries. This is mid-century American cooking at its unapologetic best.
Main Dishes
American
Christmas
15 min
Active Time
25 min cook•40 min total
Yield6 servings
Some dishes transcend their era. Pineapple-glazed ham entered American kitchens in the 1950s when canned goods represented modern convenience and Hawaiian ingredients carried exotic appeal. Critics dismiss it as kitsch. They're wrong. When executed properly, this dish delivers a remarkable balance: the salt and smoke of cured pork playing against sweet tropical fruit, all unified by a glaze that caramelizes into something approaching candy.
The technique is simpler than holiday roasts but demands attention to timing. Your glaze must reduce enough to coat the ham without burning. Your pineapple rings need sufficient heat to caramelize their sugars. The cherries (yes, the maraschino cherries) arrive at the end, a burst of color and sweetness that somehow works despite every instinct telling you otherwise.
I've served this at Christmas gatherings for decades. It feeds a crowd without fuss, holds beautifully if guests arrive late, and generates the kind of nostalgic conversation that loosens even the stiffest family dinner. Your grandmother likely made a version of this. The question is whether she made it well. Follow these instructions, and yours will be the ham people remember.
The technique, the tradition, and the story behind every dish.
Discover Culinary ExplorerIngredients
bone-in ham steaks
Quantity
2 (1 inch thick, about 1.5 lbs each)
pineapple rings in juice
Quantity
1 can (20 oz)
juice reserved
dark brown sugar
Quantity
1/2 cup
packed
Dijon mustard
Quantity
3 tablespoons
unsalted butter
Quantity
2 tablespoons
apple cider vinegar
Quantity
1 tablespoon
ground cloves
Quantity
1/4 teaspoon
ground cinnamon
Quantity
1/4 teaspoon
maraschino cherries
Quantity
8-10
drained
freshly ground black pepper
Quantity
to taste
| Ingredient | Quantity |
|---|---|
| bone-in ham steaks | 2 (1 inch thick, about 1.5 lbs each) |
| pineapple rings in juicejuice reserved | 1 can (20 oz) |
| dark brown sugarpacked | 1/2 cup |
| Dijon mustard | 3 tablespoons |
| unsalted butter | 2 tablespoons |
| apple cider vinegar | 1 tablespoon |
| ground cloves | 1/4 teaspoon |
| ground cinnamon | 1/4 teaspoon |
| maraschino cherriesdrained | 8-10 |
| freshly ground black pepper | to taste |
Equipment Needed
- •12-inch cast iron skillet or oven-safe pan
- •Small saucepan for glaze
- •Pastry brush
- •Instant-read thermometer (optional)
Instructions
- 1
Build the glaze
Combine the brown sugar, Dijon mustard, 1/2 cup of the reserved pineapple juice, vinegar, cloves, and cinnamon in a small saucepan. Set over medium heat and whisk until the sugar dissolves completely. Let it simmer for 3 to 4 minutes until the mixture thickens enough to coat the back of a spoon. You're looking for the consistency of warm honey. Remove from heat and whisk in the butter until glossy.
The glaze can be made up to three days ahead. Refrigerate in a sealed container and rewarm gently before using. - 2
Prepare the ham
Pat the ham steaks thoroughly dry with paper towels. Score the fat edge in several places (every inch or so) to prevent curling during cooking. Season both sides with freshly ground black pepper. Salt is unnecessary here: the ham carries plenty. Let the steaks rest at room temperature while your oven preheats.
Bone-in steaks have more flavor than boneless and resist drying out. Ask your butcher to cut them from a quality smoked ham. - 3
Sear the ham
Heat a large cast iron skillet or oven-safe pan over medium-high heat. Add a thin film of neutral oil. When it shimmers, lay in the ham steaks. They should sizzle immediately. Sear without moving for 3 minutes until the underside develops golden-brown spots. Flip and sear the second side for another 2 minutes. The kitchen should smell of caramelized pork.
- 4
Glaze and add pineapple
Preheat your broiler to high with the rack positioned 6 inches below the element. Pour half the glaze over the ham steaks, tilting the pan to coat evenly. Arrange the pineapple rings on top and around the ham, overlapping slightly if needed. Brush the remaining glaze over the pineapple. The fruit should glisten.
- 5
Broil to caramelize
Slide the skillet under the broiler. Watch carefully. The glaze will bubble and darken within 4 to 6 minutes. You want deep mahogany edges on the pineapple and a lacquered shine on the ham. Rotate the pan once for even browning. The moment you see the glaze threatening to blacken, pull it out. Burnt sugar tastes bitter.
Every broiler runs differently. Stay close and trust your eyes over any timer. - 6
Finish and serve
Remove the skillet from the broiler and let it rest for 2 minutes. The glaze will continue to set as it cools slightly. Nestle the maraschino cherries into the center of each pineapple ring. They should cling to the sticky glaze. Transfer the ham to a warm platter, arrange the pineapple decoratively around and atop the meat, and spoon any remaining pan glaze over everything. Serve immediately while the glaze still shines.
Chef Tips
- •Seek out ham steaks cut from the center of the leg. The bone adds flavor during cooking and makes for a more impressive presentation. Avoid the thin, pre-packaged breakfast ham steaks sold near the bacon. They dry out instantly.
- •Fresh pineapple can substitute for canned, but you'll lose the concentrated sweetness of the juice for your glaze. If using fresh, add 2 tablespoons of honey to compensate.
- •For gatherings larger than six, this recipe doubles beautifully. Use two skillets or a large roasting pan. The technique remains identical.
- •Leftover ham makes exceptional sandwiches the next day. Slice thin, pile on soft rolls with a smear of the leftover glaze, and add sharp cheddar.
- •A glass of off-dry Riesling or Gewürztraminer complements the sweet-salty interplay. If you prefer red, a chilled Beaujolais works surprisingly well.
Advance Preparation
- •The glaze can be prepared up to 3 days ahead and refrigerated. Rewarm gently over low heat before using.
- •Ham steaks can be scored and seasoned up to 24 hours in advance. Store covered in the refrigerator and bring to room temperature 30 minutes before cooking.
- •For holiday timing, sear the ham and arrange the pineapple up to 2 hours ahead. Hold at room temperature loosely covered, then broil just before serving.
- •The fully cooked dish holds well in a 200°F oven for up to 30 minutes, though the glaze will lose some of its shine. Brush with a bit of warm glaze before plating to restore the lacquer.
Frequently Asked Questions
Nutrition Information
1 serving (about 210g)
Calories
240 calories
Total Fat
11 g
Saturated Fat
4 g
Trans Fat
0 g
Unsaturated Fat
6 g
Cholesterol
22 mg
Sodium
515 mg
Total Carbohydrates
28 g
Dietary Fiber
1 g
Sugars
9 g
Protein
5 g
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