Roasted Ham with Pumpkin and Sage Glaze

Instructions

1. 1

   Preheat your oven to 375°F (190°C). Pat the ham steak dry with paper towels and score the fat cap in a crosshatch pattern, cutting about 1/4 inch deep.

   Tip: Scoring helps the glaze penetrate and creates attractive browning during roasting.

2. 2

   In a small saucepan, melt butter over medium heat. Add minced garlic and cook for 1 minute until fragrant, then stir in the pumpkin puree and cook for 2 minutes.

   Tip: This helps remove any excess moisture from the pumpkin and deepens its flavor.

3. 3

   Remove from heat and whisk in brown sugar, Dijon mustard, apple cider vinegar, fresh sage, salt, and black pepper until smooth and well combined.

   Tip: The mixture should have a spreadable consistency; if too thick, add a tablespoon of water.

4. 4

   Place the ham steak on a rimmed baking sheet lined with parchment paper. Spread half of the pumpkin glaze evenly over the top surface of the ham.

   Tip: Use the back of a spoon or a spatula to spread the glaze in an even layer.

5. 5

   Roast in the preheated oven for 25 minutes. Remove from the oven and carefully spread the remaining glaze over the ham.

   Tip: The ham should be starting to caramelize around the edges at this point.

6. 6

   Return to the oven and roast for an additional 20-25 minutes, until the glaze is deeply caramelized and the ham reaches an internal temperature of 145°F (63°C).

   Tip: Use a meat thermometer inserted into the thickest part for accuracy.

7. 7

   Remove the ham from the oven and let it rest for 5 minutes on the baking sheet to allow the glaze to set slightly.

   Tip: Resting helps lock in the juices and makes slicing cleaner.

8. 8

   Transfer the ham to a serving platter and drizzle any pan juices over the top. Garnish with toasted pumpkin seeds and a few fresh sage leaves before serving.

   Tip: Toast the pumpkin seeds in a dry skillet for 2-3 minutes for added crunch and nutty flavor.