Ham Steaks with Cherry-Balsamic Sauce

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Grilled ham steaks topped with tart cherry-balsamic sauce make an easy, yet surprisingly elegant, dinner for a cozy night in. The sauce only has five ingredients and is ready in just 20 minutes! 

Ham Steaks with Cherry-Balsamic Sauce

For Valentine’s Day, we like to stay in and have a cozy meal at home. We save going out for another night when our favorite restaurants aren’t as crowded.

When I was brainstorming ideas for this year’s meal, my thoughts turned to ham steaks. Ham steak probably isn’t the first thing that comes to mind when you want a romantic meal, but I’ve never seen Shawn as excited as he gets when I pull a ham out of the oven. Pork is definitely the key to his heart.

I still have some of our Christmas ham in the freezer, so making a whole ham is out of the question. Thankfully, Jones Dairy Farm makes twin-pack ham steaks that are perfect for a dinner for two without tons of leftovers. (I buy them locally at Hannaford; you can use this store locator to find them near you!)

I did a test run of my recipe this weekend, and it was everything I hoped it would be. The cherry-balsamic sauce is based loosely on the raisin sauce that be both love at Easter, but it’s not as sweet. The vinegar gives it a nice acidity that pairs really well with the sweet pork. A pinch of five-spice powder gives the sauce a hint of earthiness. I served the ham steaks with mashed sweet potatoes and roast broccolini.

Ham Steaks with Cherry-Balsamic Sauce

Ham Steaks with Cherry-Balsamic Sauce 1

Ham Steaks with Cherry-Balsamic Sauce

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Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 2
Calories: 369kcal
Author: Lauren Keating


  • ½ cup balsamic vinegar
  • 1 cup frozen cherries
  • 2 teaspoons sugar
  • 1 pinch five-spice powder
  • 1 pinch salt
  • 1 tablespoons olive oil
  • 2 Jones Dairy Farm ham steaks from 10-ounce twin pack


  • Combine the first 4 ingredients in a small saucepan over medium heat. Bring to a simmer, stirring frequently to help the cherries break down. Cook for 10-15 minutes, or until reduced by half. Season with salt. Keep warm.
  • Heat the olive oil in a grill pan. Cook the ham steaks, turning frequently, for 5 minutes or until heated through.
  • Serve the ham steaks with cherry-balsamic sauce.
Nutrition Facts
Ham Steaks with Cherry-Balsamic Sauce
Amount Per Serving
Calories 369 Calories from Fat 126
% Daily Value*
Fat 14g22%
Fiber 1g4%
Protein 31g62%
* Percent Daily Values are based on a 2000 calorie diet.

I created this recipe for my client, Jones Dairy Farm. I truly love their products, and I hope you do too. Thank you fo supporting the brands that keep me inspired in the kitchen and help make Healthy Delicious possible!

By on February 9th, 2015

About Lauren

Hi, I'm Lauren! I'm a certified plant-based cook and enthusiastic omnivore who loves looking for creative ways to make weeknight meals more nutritious. I'm the author of Heathy Eating One Pot Cookbook and Healthy Meal Prep Slow Cooker Cookbook. I also blog at The Busy Foodie.

More posts by this author.

29 thoughts on “Ham Steaks with Cherry-Balsamic Sauce”

  1. Okay, I spent my teenage years eating these like crazy. After my mom passed away I was stuck living with my 2 brothers, my dad, and each brother had a friend living with us, plus a cousin too. So me and 6 dudes. Let’s just say dudes like pork. We all took turns cooking and both my dad and one brother love ham steaks. Even now when I swing by my brother’s place he’s always making ham steak. Totally sending him this. He will love it. You just sparked so many hilarious memories of these guys trying to learn to cook. It was never dull here. Can’t wait to show him this beautiful steak.

  2. I used to make ham steaks all the time, but it seems like forever since I’ve made any – yours absolutely have my mouth watering. Cherry and balsamic with 5 spice = deeeelicious!

  3. Oh yes pork is so delicious and my husband would absolutely be on board for ham steak for valentine’s. I have to say so that your cherry balsamic sauce sounds absolutely amazing and I cannot wait to give it a try.

  4. This recipe has so many possibilities. Thanks, I will be trying it soon. Anyone try just using the tart cherry juice in place of the berries?

    • Hi Randy! I haven’t tried it, but I think juice might be too thin – you’ll lose the body of the sauce. If you don’t have frozen berries, I’d try preserves (but you might need to play with the amount of sugar in the recipe then)


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