Roasted Ham with Mushroom

Instructions

1. 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. 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. 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. 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. 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. 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. 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. 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. 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.