Roasted Ham with Asparagus
Prep
20 mins
Cook
45 mins
Servings
6
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just over an hour and looks impressive enough to serve guests. The combination of maple glazed ham with fresh roasted asparagus feels elegant but honestly couldn't be simpler. Asparagus is packed with fiber and vitamins, making this dish as nutritious as it is delicious. The beauty of this recipe is that everything roasts together on one pan, which means minimal cleanup and maximum flavor. A quick brush of dijon mustard and maple syrup creates this wonderful caramelized crust while the garlic and thyme infuse the whole meal with warmth. It's the kind of dish that tastes like you spent all day in the kitchen when really you've got dinner on the table with time to spare.
Ella x
Ingredients
- 1 kgham steak(bone-in preferred)
- ¾ kgfresh asparagus(trimmed)
- 3 tbspmaple syrup
- 2 tbspdijon mustard
- 1 tbspbalsamic vinegar
- 3 tbspolive oil(divided)
- 3garlic cloves(minced)
- 2 tspfresh thyme(dried or fresh)
- 237 mlpanko breadcrumbs
- 1 tsplemon zest
- 1 tspblack pepper(freshly ground)
- 1 tspsea salt
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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