When the ham is already cured and smoked, dinner comes down to heating it through and building brightness around it. A quick cherry glaze catches and caramelizes while you wilt some greens, then slice and serve with rice to soak up the pan sauce.

Serves 2. 30 minutes, 20 at the stove.

About 940 calories a serving, 42 g protein, 122 g carbohydrate, 34 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Start 1 3/4 cups water boiling in a small pot with a pinch of salt, then stir in 1 cup rice, cover, reduce heat to low, and let cook undisturbed for 18 minutes until the water is absorbed.
2. While the rice cooks, slice the ham 1/4 inch thick into 6 or 8 pieces. Heat 2 tablespoons oil in a large skillet over medium-high heat, lay the ham in one layer, and cook 2 minutes per side until lightly browned and warmed through, then transfer to a plate.
3. Pour off all but 1 teaspoon of fat from the pan, add 2 minced garlic cloves, and stir for 30 seconds until fragrant. Stir in 3 tablespoons cherry jam and 1 tablespoon water, scraping up any browned bits, and simmer 1 minute until loosened and syrupy.
4. Add 4 cups fresh greens to the pan with the glaze, scatter 1 tablespoon butter over top, season with salt and pepper, and stir constantly for 2 minutes until the greens are wilted and the butter is incorporated into the glaze.2 min
5. Divide the rice between two shallow bowls, arrange the ham slices on top, and spoon the glazed greens and pan sauce over everything.

Note Swap cherry jam for apricot or even balsamic vinegar mixed with a touch of brown sugar. Leftovers keep three days covered in the fridge and are good cold with mustard or reheated in a skillet. Serve with a sharp pickle or pickled vegetables to cut through the sweetness and salt of the ham.