Shake up your traditional holiday ham with this twist on the usual glaze. My Ham with Creamy Herb Sauce makes for a delicious change to the normal sticky, sweet sauce for ham. It’ll transform your menu and may just become a new favorite!
Have you planned your Easter menu yet? I’m still working on mine. It will likely be similar to the menus from years past. Fresh green beans, light fluffy yeast rolls, buttery homemade mashed potatoes, deviled eggs (of course!), and ham. Always ham for Easter.
Have you ever wondered why ham is traditional for Easter menus? I’ve read lots of ideas about that, but the one that makes the most sense to me is this.
In years past, animals were slaughtered in the fall once cold weather arrived. Since there was no refrigeration, the fresh pork that wasn’t consumed quickly was cured for preservation. The curing process takes quite a bit of time, with the first hams becoming ready for the table just about the time of Easter. Thus, ham was a natural choice for Easter dinner. Logical and practical.
And while most folks choose a sweet, sticky glaze to grace their ham, I sometimes take a different approach. My Ham with Creamy Herb Sauce is a lovely twist on tradition and works just as well with a weeknight dinner of ham steak as it does with a baked ham! The velvety texture and blend of herbs is different and oh-so delicious!
— This post was originally published on April 8, 2014 and was sponsored by Smithfield. It has been rewritten with additional information and new photos.
Recipe Snapshot
Cuisine: American
Cooking Method: Oven/Stovetop
Total Time: 55 Minutes
Servings: 8
Primary Ingredient(s): Whole ham or ham steak, butter, shallot, flour, chicken broth, milk, herbs, lemon, dry mustard
Skill Level: Easy
What You’ll Like About This Recipe
- It’s a flavorful pairing of tender ham with a creamy sauce.
- It’s easy to prepare.
- It keeps well for use as leftovers.
Ingredient Notes
This post contains affiliate links. Lana’s Cooking is reader-supported and earns a tiny commission at no extra cost to you when you shop from our links.
- Fully-cooked Smoked Boneless Ham or Ham Steak — This recipe works with either a ham steak or a baked ham – your choice! I often serve ham steak on busy week nights, reserving weekends for baking a large ham. Whichever one you choose, I can recommend either Smithfield brand hams and ham steaks or Cook’s brand. They’re both very good quality.
- Butter — For richness in the sauce. I use Land o’ Lakes most often for cooking and Kerrygold for serving with bread and rolls.
- Shallot — Shallots are on the delicate end of the onion flavor spectrum. If you don’t have them, substitute a little bit of sweet onion or chopped scallion.
- Chicken Broth — Nicely complements the flavors of the herbs.
- Milk — Of course! It creates the creamy texture of the sauce.
- Fresh Parsley and/or Dill — You can use just one or a combination of both. I prefer the combination as the dill goes really nicely with the ham.
- Lemon Juice — Brightens the sauce with a light touch of acidity.
- Dry Mustard — Adds a subtle background tang. My personal favorite is Colman’s dry mustard, but of course, use whatever you have on hand.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Ham with Creamy Herb Sauce
Brown the Ham Steak or Heat a Spiral Sliced Ham
- Read the heating instructions on the ham steak or spiral ham that you have chosen for the recipe. If you’re using a whole or half ham, they typically require reheating in a 325 F oven to an internal temperature of 165 F. It usually takes 18 to 20 minutes per pound. If you’re browning a ham steak, that usually takes a total of only 10 to 15 minutes.
- While the ham is being prepared, make the herb sauce.
Make the Creamy Herb Sauce
- Melt the butter in a non-stick skillet over medium heat.
- Add the minced shallots and cook for 2 to 3 minutes or until softened, taking care not to allow it to brown.
- Sprinkle the flour over the shallots and cook, stirring constantly, for about 1 minute.
- Reduce the heat a bit and whisk in the broth and milk. Continue to whisk until the sauce starts to bubble.
- Stir in the parsley (or herb of your choice), lemon juice, mustard, salt, and pepper.
- Let the sauce simmer gently, stirring frequently, for about 20 minutes.
- Serve the sauce over slices of the warmed ham.
Recipe Variations to Try
- Instead of parsley and dill, try using other fresh herbs such as thyme, chives, or tarragon.
- Brighten the flavors of the sauce by adding a teaspoon of lemon zest.
- Stir a handful of grated Parmesan, Gruyère, or sharp cheddar cheese into the sauce until melted and creamy.
- Substitute half of the broth with dry white wine like Sauvignon Blanc or Chardonnay.
Serving Suggestions
For a complete meal, I often serve classic side dishes like creamy mashed potatoes, roasted carrots, and steamed green beans. For a lighter option, offer a fresh green salad dressed with a light vinaigrette.
For Easter (or any time!) brunch, serve with scrambled eggs or omelets, toast with butter and marmalade, blueberry muffins, or biscuits. You can also serve the sauce as a topping for Eggs Benedict.
How to Store and Reheat Leftovers
- Store leftover ham and sauce separately in airtight containers in the refrigerator for up to 3-4 days.
- Reheat gently in the microwave or on the stovetop until warmed through.
Questions About Ham with Creamy Herb Sauce
Yes, both ham and sauce may be frozen separately for up to 2-3 months. Thaw in the refrigerator before reheating.
Prepare the sauce up to 3 days in advance and store it in an airtight container in the refrigerator. Simply reheat it gently on the stovetop or in the microwave before serving.
Yes, simply adjust the quantities of ingredients according to the number of servings you need.
The sauce pairs well with many meats, including roasted chicken, grilled fish, or seared pork chops.
More Recipes You’ll Like
If you liked this recipe, you’ll also want to try these:
Creamy Ham and Red Bell Pepper Pasta
Ham and Cheese Stuffed Potatoes
Ham and Cheese Quiche
Ham Bone Soup Recipe
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
Thank you for stopping by. It means a lot to have you here.
Recipe
Want to save this recipe?
Enter your email below and get it sent straight to your inbox.
Ham with Creamy Herb Sauce
Ingredients
- 2 pound ham steak or small fully-cooked spiral sliced ham
For the Herb Sauce:
- 2 tablespoons butter
- 1 shallot finely chopped
- 3 tablespoons all-purpose flour
- 1 cup chicken broth
- ¾ cup milk
- ⅓ cup fresh parsley or dill (or combination), chopped
- Juice of 1/4 lemon
- ½ teaspoon dry mustard
- Salt and pepper
Instructions
Prepare the Ham:
- Read the heating instructions on the ham steak or spiral ham that you have chosen for the recipe. If you're using a whole or half ham, they typically require reheating in a 325 F oven to an internal temperature of 165 F. It usually takes 18 to 20 minutes per pound. If you're browning a ham steak, that usually takes only 10 to 15 minutes.2 pound ham steak
- While the ham is being prepared, make the herb sauce.
Make the Creamy Herb Sauce:
- Melt the butter in a non-stick skillet over medium heat.2 tablespoons butter
- Add the minced shallots and cook for 2 to 3 minutes or until softened, taking care not to allow it to brown.1 shallot
- Sprinkle the flour over the shallots and cook, stirring constantly, for about 1 minute.3 tablespoons all-purpose flour
- Reduce the heat a bit and whisk in the broth and milk. Continue to whisk until the sauce starts to bubble. Stir in the parsley and dill (or herb of your choice), lemon juice, mustard, salt, and pepper.1 cup chicken broth, ¾ cup milk, ⅓ cup fresh parsley or dill, Juice of 1/4 lemon, ½ teaspoon dry mustard, Salt and pepper
- Let the sauce simmer gently, stirring frequently, for about 20 minutes.
- Serve the sauce over the warmed ham.
Notes
- Pair the ham with classic side dishes like creamy mashed potatoes, roasted carrots, and steamed green beans.
- For a lighter option, serve a fresh green salad dressed with a light vinaigrette.
- For brunch, serve with scrambled eggs or omelets, toast with butter and marmalade, blueberry muffins, or biscuits.
- Store leftover ham and sauce separately in airtight containers in the refrigerator for up to 3-4 days. Reheat gently in the microwave or on the stovetop until warmed through.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
I’m Lana Stuart, an award-winning cookbook author, food blogger, and lifelong cook raised deep in Southwest Georgia. I started Lana’s Cooking in 2009 to share the tried-and-true recipes I grew up with. Around here, the food is full of flavor, the traditions run deep, and there’s always room at the table.
Thank you for the easy but wonderful recipe.
You’re very welcome!
That sauce is calling my name. Combined with Smithfield ham, what could be better?
Miss P