Roasted Ham with Cauliflower

Instructions

1. 1

   Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil for easy cleanup.

   Tip: A hot oven ensures the cauliflower becomes golden and caramelized while the ham cooks through.

2. 2

   In a small bowl, whisk together Dijon mustard, honey, apple cider vinegar, minced garlic, thyme, brown sugar, salt, and black pepper until smooth and well combined.

   Tip: This glaze can be prepared ahead of time and stored in the refrigerator for up to 3 days.

3. 3

   Toss the cauliflower florets with 2 tablespoons of olive oil, salt, and pepper. Spread them evenly across one half of the prepared baking sheet.

   Tip: Don't overcrowd the pan; the cauliflower needs space to roast rather than steam.

4. 4

   Place the ham steaks on the other half of the baking sheet, leaving space between them. Brush each ham steak generously with the mustard-honey glaze, reserving about 2 tablespoons.

   Tip: Pat the ham dry with paper towels before glazing for better caramelization.

5. 5

   Roast in the preheated oven for 20 minutes. Remove the sheet and stir the cauliflower, then brush the ham with the remaining glaze and drizzle the reserved glaze over the cauliflower.

   Tip: Turning the cauliflower halfway ensures even browning on all sides.

6. 6

   Return to the oven and roast for another 12-15 minutes until the cauliflower is tender with crispy, browned edges and the ham is heated through and slightly caramelized at the edges.

   Tip: The ham steaks are already cooked, so this step is mainly for developing flavor and caramelization.

7. 7

   Remove from the oven and let rest for 2-3 minutes. Drizzle any pan juices over the ham and cauliflower before serving.

   Tip: Resting allows the flavors to settle and makes the dish easier to plate attractively.