Roasted Ham with Courgette

Instructions

1. 1

   Preheat your oven to 200°C (180°C fan). Pat the ham steaks dry with paper towels and arrange them on a large roasting tray.

   Tip: Dry ham ensures better caramelization and prevents steaming during cooking.

2. 2

   In a small bowl, whisk together 2 tablespoons of olive oil, minced garlic, honey, lemon juice, Dijon mustard, sea salt, and black pepper to create the glaze.

   Tip: Mix the glaze while the oven preheats so it's ready to use immediately.

3. 3

   Toss the courgette strips and red onion slices with the remaining 2 tablespoons of olive oil, fresh thyme, salt, and pepper in a separate bowl.

   Tip: Coating vegetables evenly ensures consistent roasting and browning.

4. 4

   Arrange the courgette strips and red onion around the ham steaks on the roasting tray, leaving some space between items for air circulation.

   Tip: Don't overcrowd the tray; this allows vegetables to caramelize rather than steam.

5. 5

   Brush half of the prepared glaze generously over the ham steaks and scatter the fresh rosemary sprig across the tray.

   Tip: Reserve the remaining glaze for basting halfway through cooking.

6. 6

   Roast in the preheated oven for 20 minutes. Remove the tray and brush the ham with the remaining glaze, stirring the courgettes to ensure even cooking.

   Tip: Basting keeps the ham moist and adds layers of flavor.

7. 7

   Return to the oven and roast for a further 12-15 minutes until the ham edges are slightly caramelized and the courgettes are tender with golden-brown edges.

   Tip: The courgettes should be soft inside with some char on the outside for best flavor.

8. 8

   Remove from the oven and let rest for 3-4 minutes before serving. Drizzle any pan juices over the dish for extra flavor.

   Tip: Resting allows the ham to retain its juices and ensures a more tender result.