Roasted Ham with Parsnip

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Pat the ham steak dry with paper towels and score the surface in a crosshatch pattern.

   Tip: Scoring helps the glaze penetrate the meat and creates crispy edges.

2. 2

   In a small bowl, whisk together honey, Dijon mustard, whole grain mustard, apple cider vinegar, minced garlic, brown sugar, salt, and black pepper until well combined.

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

3. 3

   Toss the parsnip batons with 2 tablespoons of olive oil, salt, and pepper. Spread them evenly on one side of a large roasting pan.

   Tip: Use a single layer to ensure even caramelization.

4. 4

   Place the ham steak in the center of the roasting pan on top of the parsnips. Brush the glaze generously over the top and sides of the ham.

   Tip: Reserve about 2 tablespoons of glaze to brush on midway through cooking.

5. 5

   Scatter fresh thyme sprigs around the ham and parsnips. Drizzle the remaining 1 tablespoon of olive oil over the parsnips and herbs.

   Tip: The thyme will infuse flavor into both the ham and vegetables as they roast.

6. 6

   Roast for 20 minutes, then brush the ham with the reserved glaze and stir the parsnips to promote even browning.

   Tip: This is a good time to check that the parsnips are beginning to caramelize.

7. 7

   Continue roasting for another 20-25 minutes until the ham develops a rich caramelized crust and the parsnips are golden and tender when pierced with a fork.

   Tip: The internal temperature of the ham should remain around 140°F when using a meat thermometer.

8. 8

   Remove from the oven and let the ham rest for 5 minutes before slicing. Arrange the ham slices on a serving platter with the roasted parsnips and drizzle any pan juices over top.

   Tip: Resting allows the juices to redistribute, keeping the meat moist and tender.