Dijon Honey Fresh Ham with Balsamic Reduction

I had only worked with fresh ham once before because it did not go well. It was not my fault because I was told it was a regular Easter type ham. I decided to try it again after looking at some beautiful slices at the farmer’s market. Ham is the chicken thighs of pork. It’s more juicy than other pork steaks and has a lot of flavor. Now, since this is so versatile, it gave me a chance to bring in some strong flavors. I brought Dijon, balsamic vinegar, garlic, and some honey for sweetness. Now, let’s get to the “you’ve got to cook pork to death” myth. Umm, no. 145 internal temperature will do nicely. Now, you won’t be able to buy this at your supermarket, only at a farmer’s market. So go to a farmers market so you can try this recipe. I hope you like it.

20 -24 ounces fresh ham steak (from Happy Family Ranch)
1/4 cup Dijon mustard
1/4 cup homey
1/4 cup balsamic vinegar
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
3 tablespoons olive oil
Root vegetables and apple side dish:
4 parsnips cut in 1/4-inch pieces
4 carrots cut 1/4-inch inch pieces
1 Granny Smith Apple cored and cut in 8 slices
1/4 cup brown sugar
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon black pepper
3 tablespoons olive oil

Preheat oven to 375.

In a bowl, mix apples, parsnips, and carrots.

Add brown sugar, pepper, salt, cayenne, and olive oil and mix well.

Place on a parchment-lined baking sheet and bake for 25 minutes.

Heat skillet to medium.

Add olive oil.

Add ham steak.

Top with of 1/2 Dijon and half of the honey.

Cook for 5 minutes l.

Flip.

Top with 2nd half of Dijon and honey.

Add garlic powder and black pepper.

Cook for 5 minutes.

Turn steak again to sear coating.

Check temperature; it should be 140; remove ham and let rest for 10 minutes.

Add balsamic vinegar to pan and whisk until sauce forms.

Remove vegetables from oven serve with ham steak.

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