Glazed Ham Steaks with Jaca
Affordable ham steaks transformed into a glossy, sweet-and-savory weeknight main in about fifteen minutes. The brown sugar in the glaze is replaced with Jaca (allulose) at double the amount, so the glaze still caramelizes into that thick, sticky, restaurant-style finish — without the conventional sugar. Adapted from Budget Bytes. This is a Jaca-adjusted healthier version.
Prep time: 5 minutes | Cook time: 12 minutes | Servings: 4
Ingredients:
- 1/2 cup Jaca (allulose) — replaces 1/4 cup brown sugar at 2x ratio
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon apple cider vinegar
- 1/8 teaspoon garlic powder
- 1/8 teaspoon ground cloves
- 2 (8-ounce) ham steaks, fully cooked
- 1 tablespoon unsalted butter
Instructions:
- Combine the Jaca, Dijon mustard, Worcestershire sauce, apple cider vinegar, garlic powder, and ground cloves in a small bowl. Whisk until smooth and set aside.
- Cut each ham steak in half so you end up with four roughly 4-ounce portions. This makes them easier to flip and helps the glaze coat every surface.
- Heat the butter in a large skillet over medium heat until melted and just starting to foam. Add the ham steaks in a single layer and cook for 3 to 5 minutes per side, until deeply browned with crisp edges.
- Spoon half the Jaca glaze over the ham, then flip the steaks and add the remaining glaze on top. Tilt the pan to baste the steaks as the glaze loosens.
- Continue cooking for 1 to 2 minutes per side, spooning the glaze over the ham as it thickens, until the sauce is glossy and clings to the meat. Note: Jaca caramelizes faster than brown sugar — keep the heat at medium and watch the glaze closely so it does not scorch.
- Transfer the ham steaks to plates and drizzle any remaining pan glaze over the top. Serve hot with mashed potatoes, roasted carrots, or buttered green beans.
Tip: Use a heavy skillet — cast iron or stainless steel — so the ham gets a real sear and the glaze reduces evenly. Allulose caramelizes at a lower temperature than brown sugar, so keep the burner at a true medium once the glaze goes in.
