Roasted Ham with Bean Sprout Stir-Fry
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in just about an hour and tastes like you've spent way more time than you actually have. The roasted ham gets this beautiful caramelized crust while the bean sprouts stir fry up into something wonderfully crispy and fresh. I love using bean sprouts here because they're packed with vitamin C and fiber but incredibly budget friendly. The whole dish has this amazing balance of savory, sweet, and tangy flavors that feels special without requiring any fancy techniques or hard to find ingredients. It's the kind of meal that makes you feel like you're treating yourself while keeping things simple and practical.
Ella x
Ingredients
- ¾ kgham steak(center cut, about 1 inch thick)
- 946 mlfresh bean sprouts(rinsed and dried)
- 4garlic cloves(minced)
- 1 tablespoonfresh ginger(minced)
- 3 tablespoonssoy sauce
- 2 tablespoonssesame oil
- 2 tablespoonsvegetable oil
- 2 tablespoonsbrown sugar
- 1 tablespoonrice vinegar
- 2green onions(sliced)
- 1 tablespoonsesame seeds(toasted)
Detail level
Instructions
- 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
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
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
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
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
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
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
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
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
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.
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