Roasted Ham with Caramelized Onion and Herb Glaze

Instructions

1. 1

   Preheat your oven to 375°F. Pat the ham steak dry with paper towels and place it on a rimmed baking sheet lined with foil for easy cleanup.

   Tip: Patting the ham dry helps it develop a nice caramelized exterior during roasting.

2. 2

   In a large skillet, melt 2 tablespoons of butter over medium heat. Add the sliced onions and sauté for 8-10 minutes, stirring occasionally, until they begin to soften and turn golden.

   Tip: Don't rush the onions; low and slow is the key to proper caramelization and sweetness.

3. 3

   Sprinkle the brown sugar over the onions and continue cooking for another 5-7 minutes until deeply caramelized and fragrant. Remove from heat and set aside.

   Tip: The onions should be a rich amber color with a slight char on the edges.

4. 4

   In a small bowl, whisk together the Dijon mustard, apple cider vinegar, minced garlic, fresh thyme, rosemary, black pepper, and sea salt to create the herb glaze.

   Tip: Mix the glaze ingredients while the ham is coming to room temperature for best flavor integration.

5. 5

   Brush the herb glaze evenly over both sides of the ham steak. Place it in the preheated oven and roast for 20 minutes.

   Tip: Reserve a tablespoon of glaze to brush on halfway through cooking for extra flavor.

6. 6

   Remove the ham from the oven and arrange the caramelized onions over the top. Pour the chicken broth into the bottom of the baking sheet around the ham.

   Tip: The broth creates a light pan sauce while cooking and adds moisture to the final dish.

7. 7

   Return to the oven and roast for an additional 15-20 minutes until the ham reaches an internal temperature of 145°F and the onions are warmed through.

   Tip: Use a meat thermometer for accuracy; ham is already fully cooked but benefits from warming and glazing.

8. 8

   Let the ham rest for 5 minutes before serving. Spoon the pan juices and caramelized onions over the top for presentation and extra flavor.

   Tip: Resting allows the juices to redistribute throughout the meat, keeping it moist and tender.