Roasted Ham with Edamame
Prep
20 mins
Cook
35 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just over an hour and tastes way more impressive than the minimal effort required. The ham steaks get glazed with a maple dijon sauce that's both sweet and tangy, while the edamame adds a wonderful pop of color and texture to the plate. Beyond being delicious, edamame is packed with plant based protein and fiber, making this dish surprisingly nutritious despite its indulgent flavors. The roasting method keeps everything simple and hands off, so you can prep your sides while everything cooks together beautifully in the oven.
Ella x
Ingredients
- 113 gham steaks(about 1 inch thick)
- 473 mlfrozen edamame(thawed and drained)
- 3 tablespoonsolive oil
- 3 tablespoonspure maple syrup
- 2 tablespoonsdijon mustard
- 1 tablespoonapple cider vinegar
- 3garlic cloves(minced)
- 2fresh rosemary sprigs
- 1 teaspoonsea salt
- ½ teaspoonblack pepper
- ½ teaspoonsmoked paprika
- 2 tablespoonsbutter
Detail level
Instructions
- 1
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper for easy cleanup.
Tip: Using parchment paper prevents the glaze from sticking and makes cleanup effortless.
- 2
In a small bowl, whisk together maple syrup, Dijon mustard, apple cider vinegar, and minced garlic to create a smooth glaze.
Tip: Make the glaze ahead of time and let the flavors meld for a more complex taste.
- 3
Place ham steaks on the prepared baking sheet. Brush both sides generously with the maple-mustard glaze, then season with sea salt, pepper, and smoked paprika.
Tip: Don't be shy with the seasoning—ham can handle bold flavors.
- 4
Scatter fresh rosemary sprigs around the ham steaks on the baking sheet.
Tip: Rosemary adds an earthy aroma that complements the ham perfectly.
- 5
Roast the ham in the preheated oven for 12-15 minutes until the edges are caramelized and the glaze becomes sticky.
Tip: Watch for browning around the edges—this indicates the sugars are caramelizing.
- 6
While the ham roasts, toss the thawed edamame in a separate bowl with 2 tablespoons of olive oil, salt, and pepper.
Tip: Pat the edamame dry before tossing to help them roast evenly and develop a slight crust.
- 7
Push the ham to one side of the baking sheet and spread the seasoned edamame on the empty space. Dot with butter and drizzle with remaining 1 tablespoon of olive oil.
Tip: Keep the ham and edamame slightly separated so the edamame can roast properly without steaming.
- 8
Return the baking sheet to the oven and roast for an additional 15-18 minutes, stirring the edamame halfway through, until they are golden and slightly crispy.
Tip: The edamame should have a light golden color and slight char on the pods for best flavor.
- 9
Remove from the oven and let rest for 3-4 minutes before serving. Drizzle any remaining glaze over the ham and edamame.
Tip: Resting allows the juices in the ham to redistribute, keeping it moist and tender.
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