Roasted Ham with Asparagus

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Pat the ham steak dry with paper towels and score the surface in a crosshatch pattern.

   Tip: Scoring helps the glaze penetrate and creates crispy edges during roasting.

2. 2

   In a small bowl, whisk together maple syrup, Dijon mustard, balsamic vinegar, minced garlic, and fresh thyme until well combined.

   Tip: Prepare the glaze while the oven preheats for efficient cooking.

3. 3

   Place the ham steak on a large baking sheet and brush generously with the maple-Dijon glaze on both sides.

   Tip: Reserve about 2 tablespoons of glaze for finishing the asparagus.

4. 4

   Toss the trimmed asparagus with 2 tablespoons of olive oil, minced garlic, lemon zest, salt, and pepper. Arrange the asparagus around the ham on the baking sheet.

   Tip: Arrange asparagus tips pointing the same direction for even cooking and better presentation.

5. 5

   Roast in the preheated oven for 30 minutes, stirring the asparagus halfway through cooking.

   Tip: The ham should develop a caramelized glaze and the asparagus should be tender-crisp.

6. 6

   In a small skillet, heat the remaining 1 tablespoon of olive oil over medium heat and toast the panko breadcrumbs until golden brown, about 2-3 minutes, stirring frequently.

   Tip: Watch the breadcrumbs closely as they can burn quickly; remove them as soon as they turn golden.

7. 7

   Remove the ham and asparagus from the oven and brush with the reserved maple-Dijon glaze.

   Tip: This final glaze adds extra flavor and a beautiful shine to the finished dish.

8. 8

   Transfer the ham and asparagus to a serving platter, sprinkle the toasted panko breadcrumbs over the asparagus, and serve immediately while hot.

   Tip: The contrast between the crispy breadcrumbs and tender asparagus adds wonderful texture.