Roasted Ham with Caramelized Potato Wedges
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Easy
Here's a weeknight dinner that's honestly too easy for how impressive it turns out. I throw together a ham steak with crispy, caramelized potato wedges that get sweet and golden in the oven. The whole thing comes together in just 45 minutes, making it perfect when you want something substantial without spending hours cooking. Plus, those russet potatoes are packed with potassium, which is great for keeping your heart healthy. Between the maple syrup glaze and roasted garlic, your kitchen is going to smell absolutely amazing. It's genuinely one of my go to meals when I need dinner on the table fast and everyone at the table happy.
Ella x
Ingredients
- ¾ kgham steak(about 1.5 inches thick)
- 1 kgrusset potatoes(cut into 1-inch wedges)
- 3 tablespoonsmaple syrup
- 2 tablespoonswhole grain mustard
- 3 tablespoonsolive oil(divided)
- 3fresh rosemary sprigs
- 4garlic cloves(minced)
- ½ teaspoonblack pepper
- 1 teaspoonsea salt(plus extra for potatoes)
- 1 tablespoonhoney
- 1 tablespoonapple cider vinegar
Detail level
Instructions
- 1
Preheat your oven to 425°F. Pat the ham steak dry with paper towels and place on a large roasting pan lined with foil.
Tip: Drying the ham helps it brown better and develop a nice crust.
- 2
Toss the potato wedges in a separate bowl with 2 tablespoons of olive oil, minced garlic, rosemary sprigs, salt, and black pepper until evenly coated.
Tip: Keep the rosemary sprigs whole for easier removal later, and distribute the garlic throughout.
- 3
Arrange the seasoned potato wedges around the ham steak on the roasting pan, making sure they're in a single layer for even cooking.
Tip: Give the potatoes space so they roast rather than steam.
- 4
In a small bowl, whisk together maple syrup, whole grain mustard, honey, and apple cider vinegar to create the glaze.
Tip: The vinegar adds a slight tang to balance the sweetness of the maple.
- 5
Brush the maple-mustard glaze over the top of the ham steak, using about two-thirds of the mixture. Reserve the remaining glaze.
Tip: Don't coat the ham too heavily on the first brush to prevent burning.
- 6
Roast everything for 30 minutes. Then brush the ham with the remaining glaze and stir the potato wedges to ensure even browning.
Tip: Stirring the potatoes halfway through prevents them from sticking and promotes even caramelization.
- 7
Continue roasting for another 12-15 minutes until the ham's glaze is caramelized and sticky, and the potato wedges are golden brown and crispy on the edges.
Tip: The potatoes should be fork-tender inside with crispy exteriors.
- 8
Remove from the oven and let rest for 5 minutes. Remove rosemary sprigs from the potatoes and serve the ham sliced alongside the roasted wedges.
Tip: Resting allows the ham to retain its juices and makes slicing easier.
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