Part of our comprehensive guide
The Complete Guide to Sugar Alternatives: Everything You Need to Know →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.
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, bone-in or boneless)
- 1 tablespoon unsalted butter
Sweetener Used
1/2 cup Jaca (allulose) Allulose
Replaces: 1/4 cup brown sugar
Instructions
- 1
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.
- 2
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.
- 3
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.
- 4
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.
- 5
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.
- 6
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.
Pro Tips
- Use a heavy skillet — cast iron or stainless steel — so the ham gets a real sear and the glaze reduces evenly. A thin nonstick pan tends to steam the meat instead of browning it.
- Pat the ham steaks dry with paper towels before they hit the pan. Dry surfaces brown faster and the glaze grips better to seared meat than to a damp surface.
- Allulose caramelizes at a lower temperature than brown sugar, so keep the burner at a true medium — not medium-high — once the glaze goes in. If you see smoke, pull the pan off the heat for ten seconds and stir.
- Ham steaks come fully cooked from the store, so the cooking time is about heating through and building the crust, not safely cooking raw meat. Internal temperature of 140°F is plenty.
- Double the glaze if you want extra sauce to spoon over rice or potatoes — just simmer the spare glaze in a small saucepan while the ham finishes in the skillet.
- Leftovers reheat beautifully. Slice the cold ham steak, lay it in a hot pan with a splash of water, and warm gently — the glaze will loosen and re-coat the meat.