A thin ham steak gets caramelized in a hot pan and finished with a sharp mustard glaze that echoes the ham's own curing liquid. The honey on your shelf sweetens and binds the glaze while the vinegar keeps it bright.

Serves 2. 20 minutes, 15 at the stove.

About 500 calories a serving, 39 g protein, 22 g carbohydrate, 28 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Cut the ham steak into two equal pieces and score the fat cap in a crosshatch. Heat 1 tablespoon oil in a large skillet over medium-high heat until shimmering. Lay both ham pieces in the pan and cook for 3 minutes on the first side, until the edges brown and curl slightly.3 min
2. Flip the ham and cook for another 2 minutes on the second side. Press gently with a spatula so the ham contacts the hot surface evenly. The meat will render its liquid and smell sweet and salty when done.2 min
3. Transfer the ham to a plate. Pour off all but 1 teaspoon of fat from the skillet and reduce heat to medium. Mince 1 garlic clove and add it to the pan along with 2 tablespoons honey, 3 tablespoons whole grain mustard, and 1 tablespoon distilled vinegar.
4. Stir the glaze until the honey dissolves and the mustard loosens, about 45 seconds. Taste and season with a pinch each of salt and pepper if needed, though the ham and mustard are salty enough.
5. Return the ham slices to the pan and coat them on both sides with the warm glaze. Serve at once with the remaining sauce spooned over the meat.

Note Swap the mustard for horseradish cream if heat suits you better. Leftovers keep for three days and make sharp sandwiches. Serve with a quick salad of bitter greens, or rice to soak the sauce.