Roasted Ham with Pak Choi

Instructions

1. 1

   Preheat your oven to 375°F (190°C). Pat the ham steak dry with paper towels and place it on a foil-lined baking sheet.

   Tip: Drying the ham ensures better browning and caramelization of the glaze.

2. 2

   In a small bowl, whisk together honey, soy sauce, minced ginger, minced garlic, rice vinegar, sesame oil, and orange zest until well combined.

   Tip: Make the glaze while the oven preheats to save time.

3. 3

   Brush half of the glaze over the ham steak and roast for 20 minutes until the surface begins to caramelize.

   Tip: Reserve the remaining glaze for the pak choi.

4. 4

   Meanwhile, heat vegetable oil in a large skillet over medium-high heat. Add the halved pak choi cut-side down and sear for 3-4 minutes until golden brown.

   Tip: The cut surface should be crispy for better texture contrast.

5. 5

   Flip the pak choi, add water to the pan, and cover with a lid. Reduce heat to medium and steam for 5 minutes until tender-crisp.

   Tip: Cooking pak choi separately allows you to control its doneness perfectly.

6. 6

   Remove the ham from the oven and brush with the remaining glaze. Return it to the oven for another 15 minutes until fully cooked and glossy.

   Tip: Use a meat thermometer; ham should reach 145°F (63°C) internally.

7. 7

   Drizzle the steamed pak choi with any pan juices and season with black pepper.

   Tip: The pan juices add depth of flavor to the vegetables.

8. 8

   Let the ham rest for 5 minutes before slicing. Arrange on a serving platter with the pak choi alongside and drizzle with any remaining pan juices from the baking sheet.