Roasted Ham with Daikon

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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.