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Ingredients
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Smoked Ham
Breakfast Sausage
Bacon
Method
Smoked Ham
- 1
Prepare glaze
In a small bowl combine brown sugar, Dijon mustard, melted butter and black pepper until smooth. Set aside.
- 2
Cook ham
Heat oven to 375°F (190°C). Pat the ham steak dry with paper towels and score the surface lightly in a diamond pattern about 1/4" deep. Place ham on a rimmed baking sheet lined with foil for easy cleanup. Brush half of the glaze over the ham.
- 3
Roast with glaze
Roast in the preheated oven for 10 minutes, then brush with remaining glaze and roast another 8–12 minutes, or until the internal temperature reaches 140°F (60°C) and glaze is caramelized. Remove from oven and let rest 5 minutes before slicing.
Breakfast Sausage
- 4
Pan-fry sausage
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the sausage links in a single layer, leaving space between each. Cook, turning occasionally, until browned on all sides and cooked through, about 10–12 minutes (internal temperature 160°F / 71°C).
- 5
Optional maple glaze
If using maple syrup, during the last 1–2 minutes of cooking reduce heat to low, drizzle maple syrup over the sausages and turn to coat. Let syrup reduce and become sticky, then remove from pan.
Bacon
- 6
Oven-bake method (recommended)
Preheat oven to 400°F (200°C). Arrange bacon slices in a single layer on a rimmed baking sheet lined with foil or parchment. Lightly sprinkle black pepper over the bacon if desired. Bake 12–18 minutes depending on thickness and preferred crispness (thick-cut will take toward the higher end). Remove and transfer to paper towels to drain.
- 7
Stovetop pan-fry method
Alternatively, cook bacon in a large skillet over medium heat, turning occasionally, until browned and crisp, about 8–12 minutes. Drain on paper towels.