Roasted Ham with Watercress

Instructions

1. 1

   Preheat your oven to 400°F. Pat the ham steak dry with paper towels and score the surface in a crosshatch pattern, being careful not to cut too deeply into the meat.

   Tip: Scoring helps the glaze penetrate and creates a beautiful presentation.

2. 2

   In a small bowl, whisk together whole grain mustard, honey, Dijon mustard, and minced garlic until well combined.

   Tip: The mixture should have a smooth, spreadable consistency.

3. 3

   Place the ham steak on a roasting pan or baking sheet lined with foil. Brush the glaze generously over the top surface of the ham, working it into the scored lines.

   Tip: Reserve about 1 tablespoon of glaze for later use.

4. 4

   Scatter fresh thyme sprigs around the ham and pour water into the bottom of the pan. Roast in the preheated oven for 35-40 minutes, basting with pan juices halfway through cooking.

   Tip: The ham is ready when the glaze is caramelized and sticky, and the internal temperature reaches 145°F.

5. 5

   While the ham roasts, prepare the vinaigrette by whisking together lemon juice, minced shallot, Dijon mustard, salt, and pepper in a small bowl. Slowly drizzle in olive oil while whisking until emulsified.

   Tip: Prepare this dressing just before serving to maintain the vibrant color of the watercress.

6. 6

   Remove the ham from the oven and let it rest for 5 minutes on the cutting board before slicing.

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

7. 7

   Place fresh watercress in a large bowl and toss gently with the lemon vinaigrette until lightly coated.

   Tip: Don't overdress the watercress as it wilts quickly from excess moisture.

8. 8

   Slice the ham into serving pieces and arrange on a platter. Top with the dressed watercress and drizzle any remaining pan juices around the plate for garnish. Serve immediately while warm.

   Tip: The warm ham and cool peppery watercress create a beautiful contrast of temperatures and flavors.