Roasted Ham with Leek and Dijon Glaze

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Pat the ham steaks dry with paper towels to ensure proper browning.

   Tip: Dry ham steaks help achieve a better caramelization on the exterior.

2. 2

   In a small bowl, whisk together Dijon mustard, honey, apple cider vinegar, minced garlic, thyme, salt, and pepper to create the glaze.

   Tip: The glaze can be made ahead and stored in the refrigerator for up to 2 days.

3. 3

   Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, place ham steaks in the pan and sear for 2-3 minutes per side until lightly browned. Set ham aside on a plate.

   Tip: Don't skip the searing step as it locks in juices and adds depth of flavor.

4. 4

   Add the remaining 1 tablespoon of olive oil to the skillet. Add sliced leeks and sauté for 5-6 minutes, stirring occasionally, until they begin to soften and develop light golden edges.

   Tip: Cook leeks over medium heat to allow them to caramelize gently without burning.

5. 5

   Return the ham steaks to the skillet, nestling them among the leeks. Brush the prepared glaze evenly over each ham steak.

   Tip: Reserve a small amount of glaze to drizzle over the finished dish for extra flavor.

6. 6

   Transfer the skillet to the preheated oven and roast for 12-15 minutes, until the ham is heated through and the glaze becomes sticky and caramelized.

   Tip: Check the glaze at the 10-minute mark; if it appears too dry, add 2 tablespoons of water.

7. 7

   Remove from the oven and let rest for 3 minutes before serving. Plate each ham steak with roasted leeks and drizzle any pan juices over top.

   Tip: The resting period allows the ham to retain its moisture when plated.