Roasted Ham with Mushroom
Prep
20 mins
Cook
45 mins
Servings
6
Difficulty
Medium
Here's a weeknight dinner that never fails to impress. This roasted ham with mushroom is one of my go to meals because it comes together in just over an hour and feels fancy without any fuss. The earthy mushrooms perfectly complement the savory ham while the honey and balsamic glaze adds a touch of sweetness. Plus, mushrooms are packed with immune boosting compounds and antioxidants, so you're getting something wholesome along with pure comfort food. Best of all, most of these ingredients are pantry staples, making this an economical choice that tastes like you spent all day cooking.
Ella x
Ingredients
- ¾ kgham steak(center cut, about 1.5 inches thick)
- ½ kgmixed mushrooms(cremini and shiitake, quartered)
- 3shallots(sliced thin)
- 4garlic cloves(minced)
- 3 sprigsfresh thyme
- 3 tablespoonsbutter(divided)
- 2 tablespoonsdijon mustard
- 2 tablespoonshoney
- 2 tablespoonsbalsamic vinegar
- 118 mlbeef broth
- ½ teaspoonsalt
- ¼ teaspoonblack pepper
- 1 tablespoonolive oil
Detail level
Instructions
- 1
Preheat your oven to 400°F. Pat the ham steak dry with paper towels and score the surface in a crosshatch pattern with a sharp knife, being careful not to cut too deeply.
Tip: Scoring helps the glaze penetrate and creates a beautiful presentation.
- 2
In a small bowl, whisk together Dijon mustard, honey, and balsamic vinegar until smooth. Set aside.
Tip: This glaze will caramelize beautifully in the oven.
- 3
Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the ham steak for 3-4 minutes on each side until golden brown, then transfer to a plate.
Tip: Searing develops a flavorful crust that locks in the juices.
- 4
In the same skillet, melt 2 tablespoons of butter over medium heat. Add the sliced shallots and sauté for 4-5 minutes until softened and beginning to caramelize.
Tip: Don't rush this step—patient cooking brings out the shallots' natural sweetness.
- 5
Add the minced garlic and cook for another minute until fragrant. Then add the quartered mushrooms and the remaining 1 tablespoon of butter.
Tip: The butter will help the mushrooms brown evenly.
- 6
Cook the mushrooms for 6-7 minutes, stirring occasionally, until they release their moisture and become golden. Season with salt and pepper to taste.
Tip: Let the mushrooms develop color for maximum umami flavor.
- 7
Return the ham steak to the skillet, nestling it among the mushrooms. Pour the mustard-honey glaze over the ham and scatter the fresh thyme sprigs on top.
Tip: Arrange everything so the ham sits slightly above the mushroom mixture.
- 8
Pour the beef broth around the ham (not over the glaze). Transfer the skillet to the preheated oven and roast for 15-18 minutes until the glaze is bubbly and caramelized.
Tip: The broth creates a savory sauce while the ham heats through gently.
- 9
Remove from the oven and let rest for 3 minutes. Transfer the ham to a cutting board, slice into individual portions, and serve with the mushroom mixture and pan sauce spooned alongside.
Tip: Resting allows the juices to redistribute for more tender slices.
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