Roasted Ham with Green Bean and Maple-Dijon Glaze

Instructions

1. 1

   Preheat oven to 400°F. Pat the ham steak dry with paper towels and place on a large roasting pan. Score the surface in a crosshatch pattern, cutting about a quarter inch deep.

   Tip: Scoring helps the glaze penetrate and creates crispy edges.

2. 2

   In a small bowl, whisk together maple syrup, Dijon mustard, balsamic vinegar, minced garlic, and 0.25 teaspoon salt until well combined.

   Tip: This glaze can be made up to 2 hours ahead and stored at room temperature.

3. 3

   Brush half of the glaze over the ham steak, coating evenly. Arrange shallots around the ham and drizzle with 2 tablespoons olive oil, then season with 0.25 teaspoon salt and black pepper.

   Tip: Grouping shallots together helps them roast evenly and prevents them from drying out.

4. 4

   Roast for 20 minutes. Remove from oven and brush with remaining glaze. Scatter fresh thyme sprigs over the ham.

   Tip: Fresh thyme adds aromatic depth; dried thyme works too, use 1 teaspoon instead.

5. 5

   On a separate baking sheet, toss green beans with remaining 2 tablespoons olive oil, 0.25 teaspoon salt, and a pinch of black pepper. Arrange in a single layer.

   Tip: Using a separate pan prevents the green beans from absorbing too much ham fat.

6. 6

   Place the green bean sheet in the oven alongside the ham and roast for the remaining 20-25 minutes, stirring the green beans halfway through, until they're tender-crisp and lightly browned.

   Tip: Green beans should have some color but still maintain a slight firmness when cooked perfectly.

7. 7

   Transfer ham to a cutting board and tent loosely with foil. Add water to the roasting pan and deglaze over medium-high heat, scraping up any browned bits, for 2-3 minutes. Pour this pan sauce over the ham.

   Tip: The pan sauce captures all the caramelized flavors from roasting for added richness.

8. 8

   Slice ham into portions and arrange on a serving platter with roasted green beans and caramelized shallots. Drizzle any remaining pan sauce over the top and serve immediately.

   Tip: This dish is best served hot right from the oven while the ham is still juicy.