Roasted Ham with Caramelized Potato Wedges

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.