Roasted Ham with Rocket

Instructions

1. 1

   Preheat your oven to 200°C (180°C fan). Pat the ham steak dry with paper towels and score the surface in a crosshatch pattern, being careful not to cut too deeply.

   Tip: Scoring helps the glaze penetrate and caramelize more evenly during roasting.

2. 2

   In a small bowl, whisk together the honey, Dijon mustard, and 1 tablespoon of apple cider vinegar until well combined. Set aside.

   Tip: This glaze can be made up to 2 hours ahead and kept at room temperature.

3. 3

   Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, carefully place the ham steak in the pan and sear for 3-4 minutes on each side until golden brown. Remove from heat.

   Tip: Searing develops a flavorful crust that locks in moisture during roasting.

4. 4

   Brush the honey-mustard glaze generously over the top of the ham steak. Scatter the thyme sprigs around it and transfer the skillet to the oven. Roast for 15-18 minutes until the glaze becomes sticky and caramelized.

   Tip: Watch carefully in the final minutes to prevent the glaze from burning.

5. 5

   While the ham roasts, prepare the candied walnuts. Melt 15g butter with the brown sugar in a separate skillet over medium heat, then add the chopped walnuts and stir constantly for 3-4 minutes until they're fragrant and lightly coated. Season with a pinch of salt and set aside.

   Tip: Stir frequently to prevent the sugar from burning and scorching the walnuts.

6. 6

   Toast the torn bread pieces with the remaining 10g butter and minced garlic in another pan over medium heat for 4-5 minutes, stirring often, until they're golden and crispy. Season with salt and pepper to taste.

   Tip: Make the breadcrumbs shortly before serving to keep them at their crispiest.

7. 7

   In a large bowl, toss the fresh rocket with 3 tablespoons of olive oil and a squeeze of vinegar. Season lightly with salt and pepper, then distribute evenly across serving plates.

   Tip: Dress the rocket just before serving to prevent it from becoming wilted or soggy.

8. 8

   Once the ham is caramelized and cooked through, remove it from the oven and let it rest for 5 minutes. Slice into four portions and arrange over the rocket. Top with candied walnuts and crispy breadcrumbs, then drizzle any pan juices around the plate.

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