Roasted Ham with Bean Sprout Stir-Fry

Instructions

1. 1

   Preheat oven to 375°F. Score the surface of the ham steak in a crosshatch pattern, cutting about 1/4 inch deep.

   Tip: Scoring helps the glaze penetrate and creates a nice caramelized crust.

2. 2

   In a small bowl, whisk together brown sugar, soy sauce, and rice vinegar to create a glaze.

   Tip: Stir until the sugar is completely dissolved for a smooth glaze.

3. 3

   Place the ham steak on a foil-lined baking sheet and brush generously with the glaze on both sides.

   Tip: Reserve some glaze for basting midway through cooking.

4. 4

   Roast the ham in the preheated oven for 25-30 minutes, basting with remaining glaze halfway through, until the edges are caramelized and the internal temperature reaches 140°F.

   Tip: Cover loosely with foil if browning too quickly.

5. 5

   While the ham roasts, heat vegetable oil in a large wok or skillet over high heat until shimmering.

   Tip: A very hot pan ensures the sprouts stay crispy rather than steamed.

6. 6

   Add minced garlic and ginger to the hot oil and stir-fry for 30 seconds until fragrant, being careful not to burn them.

   Tip: The aromatics should release their oils quickly at high heat.

7. 7

   Add the bean sprouts and stir-fry for 2-3 minutes, tossing constantly until lightly charred and tender-crisp.

   Tip: Don't overcook or the sprouts will become soft and lose their appealing crunch.

8. 8

   Remove from heat and drizzle with sesame oil. Toss gently and season with additional soy sauce if needed.

   Tip: Add sesame oil off-heat to preserve its delicate nutty flavor.

9. 9

   Transfer the roasted ham to a cutting board and let rest for 5 minutes before slicing.

   Tip: Resting allows juices to redistribute throughout the meat.

10. 10

    Arrange sliced ham on serving plates, top with bean sprout stir-fry, garnish with green onions and toasted sesame seeds, and serve immediately.

    Tip: The warm ham contrasts beautifully with the fresh, crispy sprouts.