A ham steak is a weeknight lifesaver: it cooks in minutes and feeds two with minimal fuss. This one goes caramelized and sticky with a mustard glaze, sided with something green and a pot of beans to round out the plate.

Serves 2. 25 minutes, 15 at the stove.

About 1070 calories a serving, 70 g protein, 160 g carbohydrate, 20 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Score the ham steak lightly in a crosshatch, then lay it in the hot pan; let it sear until the bottom shows color, about 3 minutes.3 min
2. Flip the steak and cook the other side another 3 minutes until both sides are golden. Transfer to a plate.3 min
3. Reduce heat to medium. To the empty pan add 1 tablespoon butter and 2 tablespoons mustard, stirring until combined. Return the ham steak to the pan and roll it in the glaze to coat both sides, cooking 1 minute more; the glaze will be sticky and caramelized.1 min
4. Drain and rinse one 15-ounce can white beans, then add to the pan with 2 tablespoons water and a pinch each of salt and pepper; stir gently and warm through, about 2 minutes, while you finish the greens.2 min
5. Serve the glazed ham steak and beans together, with the pan sauce spooned over both.

Note Swap the mustard for honey and a splash of cider vinegar for a sweeter glaze. Leftovers keep three days refrigerated; reheat gently and serve the cold ham sliced over salad the next day. Pair with steamed spinach or sautéed greens to cut the ham's richness.