Roasted Ham with Cucumber

Instructions

1. 1

   Preheat oven to 400°F. Pat the ham steak dry with paper towels and place on a roasting pan lined with foil.

   Tip: Drying the ham helps it develop a better caramelized exterior.

2. 2

   In a small bowl, whisk together honey, whole grain mustard, minced garlic, black pepper, and 1/2 teaspoon salt until well combined.

3. 3

   Brush the honey-mustard glaze generously over both sides of the ham steak, then scatter fresh thyme sprigs on top.

   Tip: Reserve a small amount of glaze to brush halfway through roasting for extra shine.

4. 4

   Roast the ham in the preheated oven for 25-30 minutes until the glaze caramelizes and the edges turn golden brown.

   Tip: The internal temperature should reach 145°F if using a meat thermometer.

5. 5

   While the ham cooks, use a vegetable peeler or mandoline to create thin cucumber ribbons from both english cucumbers.

   Tip: Rotate the cucumber as you peel to create uniform ribbons and avoid the seedy center.

6. 6

   In a medium bowl, whisk together apple cider vinegar, olive oil, and the remaining 1/4 teaspoon salt.

7. 7

   Add the sliced shallot, fresh dill, and cucumber ribbons to the vinaigrette and gently toss to combine. Let sit for 5 minutes before serving.

   Tip: This allows the flavors to meld and the cucumber to soften slightly while maintaining its crunch.

8. 8

   Remove the ham from the oven and let rest for 5 minutes. Slice into portions and serve alongside the dressed cucumber salad.

   Tip: Resting the ham allows the juices to redistribute, keeping it moist and tender.