Roasted Ham with Plantain and Mango-Cilantro Glaze

Instructions

1. 1

   Preheat oven to 375°F. Pat the ham steak dry with paper towels and score the surface in a crosshatch pattern, cutting about 0.25 inches deep into the meat.

   Tip: Scoring helps the glaze penetrate and creates beautiful caramelized edges.

2. 2

   Blend fresh mango, cilantro, lime juice, honey, Dijon mustard, minced garlic, sea salt, black pepper, and smoked paprika in a food processor until smooth but with some texture remaining.

   Tip: A slightly chunky glaze clings better to the ham than a perfectly smooth one.

3. 3

   Brush 2 tablespoons of olive oil onto a large roasting pan and arrange plantain quarters skin-side down, seasoning with salt and pepper. Set ham steak on top of the plantains.

   Tip: Roasting plantains under the ham allows them to absorb the flavorful juices.

4. 4

   Brush half of the mango-cilantro glaze generously over the ham steak, reserving the remainder for basting.

5. 5

   Roast in the preheated oven for 20 minutes, then baste with remaining glaze and scatter the red onion slices around the pan.

6. 6

   Continue roasting for another 15-20 minutes until the ham develops a caramelized crust and the plantains are golden and tender, basting once more halfway through.

   Tip: The ham is done when the internal temperature reaches 145°F if it was pre-cooked, or 160°F if fresh.

7. 7

   Remove from oven and let the ham rest for 5 minutes before slicing. Arrange ham slices on a serving platter with roasted plantains and caramelized red onions.

   Tip: Resting allows juices to redistribute throughout the meat for maximum tenderness.

8. 8

   Drizzle any pan juices over the plated ham and garnish with fresh cilantro leaves and lime wedges before serving.