Roasted Ham with Corn and Herb Butter

Instructions

1. 1

   Preheat your oven to 375°F. Pat the ham steak dry with paper towels and score the surface in a crosshatch pattern, being careful not to cut too deeply into the meat.

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

2. 2

   In a small bowl, whisk together Dijon mustard, brown sugar, apple cider vinegar, and whole grain mustard until smooth and well combined.

   Tip: This glaze can be made up to 2 hours ahead and stored in the refrigerator.

3. 3

   Place the ham steak on a rimmed baking sheet lined with parchment paper. Brush the glaze evenly over the top and sides of the ham.

   Tip: Reserve about 1 tablespoon of glaze for brushing midway through cooking.

4. 4

   Roast the ham in the preheated oven for 20 minutes. Remove from oven and brush with reserved glaze, then return to oven for another 15-20 minutes until the surface is caramelized and the internal temperature reaches 140°F.

   Tip: Use a meat thermometer inserted into the thickest part for accurate doneness.

5. 5

   While the ham is roasting, cut the corn ears in half crosswise. Heat 2 tablespoons of butter in a large skillet over medium-high heat until foaming.

   Tip: Cutting the corn in half makes it easier to handle and cook evenly.

6. 6

   Add the corn to the skillet and cook for 8-10 minutes, turning occasionally, until the kernels are tender and develop light golden char marks on all sides.

   Tip: Do not crowd the pan; work in batches if necessary for better browning.

7. 7

   In a small bowl, combine the remaining 2 tablespoons of butter with minced garlic, fresh thyme, and fresh rosemary. Season with salt and pepper.

   Tip: Prepare this herb butter while the corn is cooking for maximum flavor infusion.

8. 8

   Toss the roasted corn with the herb butter until evenly coated. Transfer to a serving platter alongside the roasted ham steak and serve immediately while hot.

   Tip: The residual heat will help melt the herb butter over the warm corn.