Roasted Ham with Aubergine

Instructions

1. 1

   Preheat oven to 400°F (200°C). Toss aubergine cubes and red onion wedges with 3 tablespoons of olive oil, minced garlic, thyme, salt, and pepper in a large bowl until evenly coated.

   Tip: Don't skip salting the aubergine as it helps draw out moisture and improves texture.

2. 2

   Spread the aubergine mixture on a large baking sheet in a single layer. Roast for 20 minutes, stirring halfway through, until golden and tender.

   Tip: Arrange pieces in one layer for even cooking and browning.

3. 3

   While aubergine roasts, prepare the glaze by whisking together honey, balsamic vinegar, Dijon mustard, and 2 tablespoons of olive oil in a small bowl.

   Tip: The mustard adds depth and helps emulsify the glaze.

4. 4

   Heat a large oven-safe skillet over medium-high heat. Place ham steaks in the dry skillet and sear for 2-3 minutes per side until lightly browned, working in batches if needed.

   Tip: Don't crowd the pan to ensure proper browning of the ham.

5. 5

   Remove ham steaks from skillet and brush generously with the prepared glaze on both sides.

   Tip: Reserve any remaining glaze for drizzling later.

6. 6

   Add the roasted aubergine and onions to the skillet with the glazed ham steaks, nestling them around the meat.

   Tip: The aubergine will absorb extra glaze flavors if cooked together with the ham.

7. 7

   Place the skillet in the preheated oven and roast for 12-15 minutes until the ham is heated through and the glaze caramelizes slightly.

   Tip: Watch for the glaze turning glossy and sticky on the ham.

8. 8

   Remove from oven and garnish with fresh rosemary sprigs. Drizzle any remaining glaze over the top and let rest for 3 minutes before serving.

   Tip: The resting period allows flavors to meld and ham to retain its juices.