Ham Steak with Sheet Pan Vegetables
Ham Steak with Sheet Pan Vegetables
Our famous Applewood Smoked Ham Steaks are the delicious cornerstone of this recipe that celebrates the best of Canadian produce. Oven roasting the vegetables enhances their incredible flavours, and it’s all tied together with a vinaigrette so good, you’ll want extra for a salad.
Servings
2
Preparation
15 Mins
Cook Time
35 Mins
Level
Ingredients
2 Schneiders 175 g Original Ham Steaks
1 lb heirloom carrots, peeled, roll cut
½ lb small fingerling potatoes, halved
10 spears green asparagus (thick spears),
trimmed and cut in half on the bias
3 Tablespoons olive oil
1 clove garlic, finely chopped
1 Tablespoon fresh thyme, roughly chopped
Salt and pepper
1 Tablespoon vegetable oil
Pancetta and Pine Nut Vinaigrette:
¼ cup Pancetta, cup into ¼” dice
3 scallions, finely sliced
1 clove garlic, finely chopped
1 Tablespoon pine nuts, toasted, roughly
chopped
2 Tablespoons red wine vinegar
3 Tablespoons olive oil
¼ teaspoons chili flakes
2 Tablespoons Italian parsley, roughly
chopped
Directions
Preheat oven to 375 F
Line a baking sheet with parchment paper.
In a large bowl, add carrots, fingerling potatoes, 2 Tablespoons of oil, garlic, thyme and season with salt and pepper. Toss so that everything is coated evenly and then dump onto the baking sheet in a single layer.
Roast the carrots and potatoes for 25 minutes, stirring once at the 15-minute mark. Add the asparagus to the bowl and add 1 Tablespoon of oil to it and toss.
Add the asparagus to carrots and potatoes and cook for another 10 to 12 minutes until the asparagus is tender but still has a bit of crunch.
Prepare the vinaigrette
In a small pot, add the olive oil and pancetta and cook on low heat until the pancetta is lightly golden.
Add green onion and garlic and cook for another minute or so until onions are soft and garlic is fragrant.
Add vinegar, chili flakes, parsley and pine nuts and stir to combine. Season with salt and pepper.
In a heavy-bottomed frying pan on medium heat, add 1 Tablespoon of vegetable oil. Carefully add steaks and cook for 1 to 2 minutes until lightly golden. Flip and do the same on the other side.
On a large platter, lay your ham steaks to one side and arrange the roasted vegetables along one side. Generously spoon the warm vinaigrette over both the vegetables and ham steaks.
