A smoked ham steak caramelized in a skillet and finished with sage-flecked brown butter, built on what the shelf holds. The maple in the cure means no added sweetness needed. Serve it with something green to cut the salt and smoke.

Serves 2. 25 minutes, 15 at the stove.

About 590 calories a serving, 65 g protein, 6 g carbohydrate, 35 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

Cook mode

1. Score the fat edge of the ham steak in three or four places so it does not curl. Pat it dry with a paper towel.
2. Set a 12-inch skillet over medium-high heat for 2 minutes. Lay the ham steak in the dry pan and let it sear without moving for 4 minutes until the bottom browns. Flip it and sear for 4 minutes more on the other side. Transfer to a warm plate.8 min
3. Pour off any rendered fat. Return the pan to the heat and add 3 tablespoons of butter. When it froths, add 6 sage leaves and let them sizzle for 1 minute until the butter turns nutty and brown. Pour the butter and sage over the ham.2 min
4. Taste the ham and add salt and pepper as needed. Halve the lemon and serve it alongside to squeeze over the meat if you like.

Note Swap fresh sage for dried thyme or rosemary if you have it. Leftovers keep in the fridge for three days; slice thin and lay over salad or eggs. Serve with bitter greens dressed in the lemon and oil, or roasted root vegetables.