Ham Steak Supper

Make a double batch of this irresistible Apple-Mustard Sauce to keep on hand—you’ll want to serve it with everything.

Ham Steak Supper
Makes 4 Servings
  • 1 pound baby Yukon gold potatoes, quartered
  • 1 pound Brussels sprouts, trimmed and halved
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 pound radishes, quartered or halved
  • 2 tablespoons unsalted butter
  • 2 (12-ounce) boneless ham steaks
  • Apple-Mustard Sauce (recipe follows)
  • Garnish: chopped fresh parsley
Apple-Mustard Sauce
  • ½ cup apple jelly
  • ½ cup Dijon mustard
  • 2 tablespoons apple cider vinegar
  1. Preheat oven to 400°. Line a baking sheet with parchment paper.
  2. In a large bowl, toss together potatoes, Brussels sprouts, oil, salt, and pepper. Spread mixture in a single layer on prepared baking sheet. Bake for 20 minutes.
  3. Add radishes to pan, using a spatula to gently toss with potato mixture.
  4. Bake until vegetables are tender and browned, 15 to 20 minutes more.
  5. While vegetables are cooking, melt butter in a 12-inch cast-iron skillet over medium-high heat. Working in batches, add ham steaks; cook until heated through and browned on the edges, about 2 minutes per side. Serve with roasted vegetables and Apple-Mustard Sauce. Garnish with parsley, if desired.
Apple-Mustard Sauce
  1. In the container of a blender, combine jelly, mustard, and vinegar. Process until smooth. Cover and refrigerate for up to 1 month.
A SECOND HELPING-Think ahead and double this recipe to reinvent leftovers for easy weeknight meals.

Toss leftover roasted vegetables with a cooked grain, chopped red onion, and fresh herbs. Drizzle with Apple-Mustard Sauce.

Make a flavor-packed grilled cheese by layering ham, Swiss cheese, brown mustard, and thinly sliced apple on bread slices.