Roasted Ham with Corn and Herb Butter
Prep
20 mins
Cook
45 mins
Servings
6
Difficulty
Easy
There's something special about a ham steak dinner that feels both impressive and wonderfully simple. This roasted ham with corn and herb butter comes together in just over an hour, making it perfect for weeknight dinners or weekend gatherings without fussing in the kitchen all day. The fresh corn is packed with fiber and antioxidants, giving you real nutrition alongside pure comfort food flavor. What I love most is how affordable this meal is while still tasting like something you'd order at a restaurant. The herb butter brings everything together beautifully, with thyme and rosemary creating an aromatic crust that makes your kitchen smell absolutely incredible.
Ella x
Ingredients
- 1 kgham steak(bone-in, about 1.5 inches thick)
- 4 earsfresh corn(husked and cleaned)
- 4 tablespoonsunsalted butter(divided)
- 3 tablespoonsdijon mustard
- 2 tablespoonsbrown sugar
- 2 teaspoonsfresh thyme(finely chopped)
- 1 teaspoonfresh rosemary(finely chopped)
- 2garlic cloves(minced)
- 1 tablespoonapple cider vinegar
- 1 teaspoonblack pepper(freshly ground)
- 1 teaspoonsea salt
- 1 tablespoonwhole grain mustard
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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