Roasted Ham with Celery

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Pat the ham steak dry with paper towels and score the surface in a crosshatch pattern, making shallow cuts about 1/4 inch deep.

   Tip: Scoring helps the glaze penetrate and creates attractive presentation.

2. 2

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

   Tip: This glaze caramelizes beautifully during roasting.

3. 3

   Arrange the ham steak on a large roasting pan. Brush the glaze generously over the top and sides of the ham, then stud the surface evenly with whole cloves.

   Tip: Reserve some glaze for basting halfway through cooking.

4. 4

   Scatter the celery pieces around the ham, drizzle with brown butter, and tuck fresh thyme sprigs among the vegetables. Season the celery lightly with additional salt and pepper.

   Tip: The celery absorbs the ham juices and becomes wonderfully tender.

5. 5

   Roast in the preheated oven for 25 minutes, then carefully brush the ham with remaining glaze and baste the celery with pan juices.

   Tip: Basting ensures even cooking and adds flavor to the vegetables.

6. 6

   Continue roasting for another 15-20 minutes until the ham develops a caramelized crust and the celery is fork-tender and lightly browned.

   Tip: The internal temperature of the ham should reach 140°F if using a meat thermometer.

7. 7

   Remove from the oven and let the ham rest for 5 minutes. Transfer the ham to a cutting board and slice between the bones. Arrange on a serving platter with roasted celery.

   Tip: Resting allows juices to redistribute for more tender meat.

8. 8

   Drizzle any remaining pan juices over the ham and celery before serving. Garnish with fresh thyme if desired.

   Tip: The pan drippings make an excellent sauce for the dish.