Ham Recipe

Prepare glaze

In a small bowl combine the yellow mustard and brown sugar until smooth. This will form a thin glaze that complements the honey in the smoked ham.

Season ham

If the ham slices are very large, cut them to serving-size pieces (about 3–4 inches). Lightly brush both sides of each slice with the mustard-brown sugar glaze. Sprinkle the black pepper and smoked paprika evenly across both sides.

Heat griddle

Heat a griddle or large skillet over medium-high heat until hot. Add the vegetable oil and swirl to coat the surface. Allow the oil to shimmer but not smoke.

Sear ham

Add the ham slices in a single layer without heavy overlapping (work in batches if necessary). Add small knobs of butter (about 1/2 tbs per two slices) onto the griddle so it melts and mingles with the oil. Let the ham sear undisturbed for 1 to 1.5 minutes, until the underside has visible caramelization and the edges begin to crisp.

Flip and finish

Flip each slice and sear the second side for 45–90 seconds until warmed through, caramelized, and slightly crisp at the edges. During the last 15–30 seconds, brush any remaining mustard-sugar glaze onto the top side so it warms and sets.

Rest and garnish

Transfer the seared ham to a warm platter and let rest for 1 minute. Sprinkle chopped fresh parsley over the slices and, if desired, squeeze a little lemon over just before serving to brighten flavors.

Serving suggestion

Serve hot from the griddle as a main or as a component for sandwiches, breakfast plates, or charcuterie. Provide lemon wedges at the table if using.