Roasted Ham with Tomato

Instructions

1. 1

   Preheat oven to 200°C (390°F). Pat ham steaks dry with paper towels and arrange them on a large roasting pan.

   Tip: Dry ham prevents sticking and helps achieve better browning in the oven.

2. 2

   Heat olive oil in a large skillet over medium heat. Add minced garlic and sliced red onion, sautéing for 3 minutes until softened and fragrant.

   Tip: Don't let the garlic brown, as it can become bitter.

3. 3

   Stir in the chopped tomatoes and tomato paste, cooking for 5 minutes while stirring occasionally. The sauce should begin to thicken.

   Tip: Fresh tomatoes release their juices more readily if you crush them slightly with the back of your spoon.

4. 4

   Add balsamic vinegar, honey, thyme sprigs, salt, and black pepper to the sauce. Simmer for 3 more minutes to combine flavors.

   Tip: The honey balances the acidity of the tomatoes and vinegar for a complex sweet-savory profile.

5. 5

   Pour the warm tomato sauce evenly over the ham steaks in the roasting pan, ensuring each piece is well-coated.

   Tip: Reserve a spoon or two of sauce to drizzle on top of the ham after roasting for extra richness.

6. 6

   Transfer the roasting pan to the preheated oven and bake for 25-30 minutes until the edges of the ham are slightly caramelized and the sauce has reduced slightly.

   Tip: The ham will release its own juices into the sauce, creating a delicious glaze.

7. 7

   Remove from oven and scatter fresh torn basil leaves over the top of each ham steak.

   Tip: Adding basil after cooking preserves its fresh, vibrant flavor.

8. 8

   Let rest for 3 minutes before serving. Spoon extra tomato sauce from the pan onto each plate alongside the ham.