Roasted Ham with Daikon
Prep
20 mins
Cook
45 mins
Servings
6
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just over an hour and feels surprisingly elegant. The ham steak gets caramelized beautifully while the daikon radish, which is packed with vitamin C and digestive enzymes, becomes tender and slightly sweet. What I love most is how simple the preparation actually is: just toss everything with a honey and mustard glaze, roast it all together, and you've got a main course that tastes like you spent far more time in the kitchen than you actually did. The flavors are warm and comforting without being heavy.
Ella x
Ingredients
- 1 kgham steak(cut into 1-inch thick slices)
- ¾ kgdaikon radish(peeled and cut into 2-inch batons)
- 4 tablespoonshoney
- 3 tablespoonswhole grain mustard
- 2 tablespoonsapple cider vinegar
- 3 tablespoonsolive oil
- 4 sprigsfresh thyme
- 4garlic cloves(minced)
- ½ teaspoonblack pepper
- 1 teaspoonsea salt
- 2 tablespoonsunsalted butter
Detail level
Instructions
- 1
Preheat your oven to 400°F. Pat the ham slices dry with paper towels to help them achieve a better crust when roasting.
Tip: Dry ham browns more evenly and develops better flavor through the Maillard reaction.
- 2
Toss the daikon batons with 2 tablespoons of olive oil, half the minced garlic, salt, and pepper on a large baking sheet. Arrange them in a single layer and roast for 20 minutes, stirring halfway through.
Tip: Cut daikon into uniform sizes so they cook evenly and achieve a golden caramelized exterior.
- 3
While the daikon roasts, whisk together honey, whole grain mustard, apple cider vinegar, and the remaining minced garlic in a small bowl until well combined.
Tip: This glaze adds depth and complexity to the ham without being overly sweet.
- 4
Heat the remaining 1 tablespoon of olive oil and butter in a large cast-iron skillet over medium-high heat until it shimmers.
Tip: Using both oil and butter provides better flavor and a higher smoke point than butter alone.
- 5
Sear the ham slices for 3-4 minutes on each side until they develop a golden-brown crust. Work in batches if needed to avoid crowding the pan.
Tip: Don't move the ham too much—let it sit undisturbed to develop a proper crust.
- 6
Brush the seared ham with the honey-mustard glaze on both sides and nestle the slices among the roasting daikon on the baking sheet.
Tip: Reserve a little glaze to brush over the ham halfway through final roasting.
- 7
Scatter fresh thyme sprigs over the ham and daikon, then roast everything together for 15-18 minutes until the daikon is tender and caramelized and the glaze is sticky and bubbling around the edges.
Tip: The herbs will infuse the dish with aromatic flavors during the final roasting.
- 8
Remove from the oven and let rest for 5 minutes before plating. Transfer the ham and daikon to a serving platter and drizzle any pan juices over the top.
Tip: Resting allows the juices to redistribute throughout the ham, keeping it moist and tender.
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