A cured ham steak gets a quick caramelized glaze of mustard and brown sugar that plays off the smoke. This is the sort of weeknight dinner that asks almost nothing of you but tastes like you tried.

Serves 2. 20 minutes, 15 at the stove.

About 540 calories a serving, 65 g protein, 18 g carbohydrate, 23 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Pat the ham steak dry with paper towels. Melt 1 tablespoon of butter in a large skillet over medium-high heat, and when it foams, lay the ham steak in the pan, scoring the fat edge if it has one. Cook for 3 minutes without moving it.3 min
2. Turn the steak and cook the other side for 2 minutes, until it has color. While it cooks, stir together 3 tablespoons whole grain mustard and 2 tablespoons brown sugar in a small bowl.2 min
3. Spread the mustard mixture over the top side of the ham steak and cook for 1 minute, until the glaze caramelizes and darkens at the edges. Flip and coat the other side, cooking for 1 minute more. The glaze should be sticky and tacky. Transfer to a cutting board and taste; add salt and pepper if needed.2 min

Note Swap the mustard for Dijon if that is what you have. Leftover ham keeps wrapped in the fridge for three days and eats well cold or sliced into eggs the next morning. Serve with a sharp grain or some bitter greens to cut the richness, or roasted root vegetables.