A glazed ham steak built from what's on the shelf, needing only the basics and a minute of sauce work. The curing and honey in that ham do most of the flavour work, so a sharp mustard glaze and some thyme play against the sweetness. Serve it with rice or bread to catch the pan juices.

Serves 2. 25 minutes, 12 at the stove.

About 460 calories a serving, 39 g protein, 15 g carbohydrate, 27 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice the ham into two steaks about half an inch thick, keeping any end pieces for stock or a soup another night. Mince 2 cloves garlic. Squeeze juice from half the lemon into a small bowl, whisk in 3 tablespoons Dijon mustard, 1/2 teaspoon dried thyme, and a pinch each of salt and pepper.
2. Heat 1 tablespoon butter in a heavy skillet over medium-high heat until it foams. Lay the ham steaks in the pan and cook for 3 minutes until they brown at the edges and the bottom has colour.3 min
3. Turn the steaks, cook for 2 minutes more until the second side colours, then lower the heat to medium. While they finish, you have time to set the table or pour water.2 min
4. Brush the glazed ham steaks on both sides with the mustard mixture and any pan juices. Cook for 1 minute more, turning once to coat both sides. When the glaze clings and the ham pulls from the pan easily, it is done.1 min

Note Swap in whole-grain mustard or even a mild yellow mustard if you prefer less heat. Leftovers keep three days wrapped and reheat gently in a pan with a splash of water. Serve with rice or roasted potatoes, and add a sharp green salad to balance the ham's salt.