Roasted Ham with Rocket
Prep
20 mins
Cook
45 mins
Servings
4
Difficulty
Medium
This roasted ham with rocket is one of my go to dishes when I want something impressive yet simple. The beauty of it is that it comes together in just over an hour, making it perfect for a weeknight dinner or weekend gathering. I love pairing the sweet and savoury glazed ham with peppery rocket, which is packed with vitamin K and antioxidants that are wonderful for your body. The walnuts add a lovely crunch and richness without requiring any complicated techniques. It's the kind of meal that looks fancy enough to serve guests but honestly feels effortless to prepare.
Ella x
Ingredients
- 800 gham steak(center cut, about 2cm thick)
- 3 tablespoonshoney
- 2 tablespoonsdijon mustard
- 150 gfresh rocket(loosely packed)
- 80 gwalnuts(roughly chopped)
- 25 gunsalted butter
- 2 tablespoonslight brown sugar
- 80 gpanettone or brioche(torn into small pieces)
- 4 sprigsfresh thyme
- 2garlic clove(minced)
- 4 tablespoonsolive oil
- 1 tablespoonapple cider vinegar
- to tastesea salt and cracked black pepper
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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