Roasted Ham with Kale

Instructions

1. 1

   Preheat your oven to 400°F. Line a large baking sheet with parchment paper and divide it into two sections for the ham and kale.

   Tip: Using parchment paper prevents sticking and makes cleanup easier.

2. 2

   Pat the ham steak dry with paper towels and place it on one side of the baking sheet. Rub lightly with 1 tablespoon of olive oil and season with salt and pepper.

   Tip: Drying the ham helps it develop a better caramelized crust during roasting.

3. 3

   In a small bowl, whisk together the mustard, honey, and apple cider vinegar until smooth. Brush this mixture generously over the ham steak.

   Tip: Reserve about 2 tablespoons of the glaze to drizzle over the finished dish.

4. 4

   Toss the chopped kale on the other section of the baking sheet with 3 tablespoons of olive oil, salt, pepper, and red pepper flakes until evenly coated.

   Tip: Make sure the kale is well-coated with oil for crispy, not chewy, results.

5. 5

   Place the baking sheet in the oven and roast for 25-30 minutes, stirring the kale halfway through cooking, until the ham is caramelized and the kale is crispy.

   Tip: If the kale edges brown too quickly, reduce oven temperature to 375°F.

6. 6

   While the ham and kale roast, melt butter in a small skillet over medium heat and add the minced garlic. Cook for 2-3 minutes, stirring frequently, until the garlic is golden and fragrant but not burnt.

   Tip: Watch the garlic carefully as it can burn quickly and become bitter.

7. 7

   Remove the baking sheet from the oven. Drizzle the caramelized garlic and butter mixture over the roasted kale, then sprinkle with fresh thyme.

   Tip: The warm kale will absorb the garlic flavors beautifully.

8. 8

   Transfer the ham to a cutting board and slice into 4 equal portions. Arrange on serving plates with the roasted kale alongside, drizzle with the reserved mustard-honey glaze, and serve immediately.

   Tip: Slicing the ham against the grain ensures tender, easy-to-eat pieces.