Roasted Ham with Artichoke Hearts and Herb Butter

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Pat the ham steaks dry with paper towels and arrange them on a large baking sheet.

   Tip: Drying the ham prevents sticking and helps achieve a better sear.

2. 2

   Toss the halved artichoke hearts with olive oil, salt, and black pepper. Arrange them around the ham steaks on the baking sheet.

   Tip: Cut artichokes in half lengthwise to expose flat surfaces for even roasting.

3. 3

   In a small saucepan, melt butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant, being careful not to burn it.

   Tip: Watch the garlic closely as it browns quickly and can become bitter.

4. 4

   Stir in the chopped thyme, lemon juice, Dijon mustard, and honey into the garlic butter. Mix until well combined.

   Tip: This aromatic butter will add depth to both the ham and artichokes.

5. 5

   Brush half of the herb butter mixture evenly over the ham steaks and artichoke hearts.

   Tip: Reserve the remaining butter to brush halfway through cooking for maximum flavor.

6. 6

   Roast in the preheated oven for 18 minutes. Remove from the oven and brush with the remaining herb butter.

   Tip: This second brush ensures the ham stays moist and the artichokes caramelize beautifully.

7. 7

   Return to the oven and roast for another 15-17 minutes until the ham develops a light golden crust and the artichokes are tender with browned edges.

   Tip: The ham is ready when it reaches an internal temperature of 145°F if using fresh ham, or is heated through if using cured ham.

8. 8

   Remove from the oven and let rest for 5 minutes before serving. Drizzle any pan juices over the top.

   Tip: Resting allows the juices to redistribute throughout the ham for maximum tenderness.