When we seek to nourish both body and soul, the alchemy of wholesome ingredients becomes our greatest gift. This herb-crusted ham steak recipe transforms humble yet quality proteins into a centerpiece meal that honors both tradition and modern wellness wisdom. The aromatic blend of fresh herbs creates a fragrant crust that seals in natural flavors while the maple-glazed root vegetables provide grounding earth energy and essential minerals that support sustained vitality.

Every element of this dish serves a purpose in your holistic health journey. The lean ham provides complete proteins for muscle recovery and metabolic support, while the medley of colorful root vegetables delivers antioxidants, fiber, and complex carbohydrates that fuel your body’s natural healing processes. This is comfort food reimagined—where every bite connects you to nature’s abundance and your body’s innate wisdom.

Herb-Crusted Ham Steaks with Maple-Glazed Root Vegetables

A nourishing dinner featuring herb-crusted ham steaks paired with maple-glazed root vegetables that deliver both comfort and wellness in every bite.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Servings: 4

Ingredients Equipment Method Notes

Ingredients

  

• 4 ham steaks center cut, bone-in
• 4 ham steaks center cut, bone-in
• 2 tbsp olive oil
• 2 tbsp fresh rosemary chopped
• 2 tbsp fresh thyme chopped
• 2 tbsp fresh sage chopped
• 3 cloves garlic minced
• 1 tsp sea salt
• ½ tsp black pepper freshly ground
• 2 lbs mixed root vegetables carrots, parsnips, turnips, sweet potatoes
• ¼ cup pure maple syrup
• 2 tbsp balsamic vinegar
• 1 tbsp Dijon mustard
• 2 tbsp grass-fed butter

Equipment

• 1 Large oven-safe skillet

Method

 

1. Preheat your oven to 400°F (200°C) and allow the ham steaks to come to room temperature for 10 minutes.
2. In a small bowl, combine chopped rosemary, thyme, sage, minced garlic, sea salt, and black pepper to create the herb crust.
3. Pat the ham steaks dry with paper towels and rub the herb mixture evenly on both sides of each steak, pressing gently to adhere.
4. While the ham marinates in the herbs, wash and chop the root vegetables into 1-inch pieces, keeping similar-sized vegetables together for even cooking.
5. In a small saucepan, whisk together maple syrup, balsamic vinegar, and Dijon mustard to create the glaze. Set aside.
6. Heat the olive oil in your large oven-safe skillet over medium-high heat until it shimmers.
7. Sear the herb-crusted ham steaks for 2-3 minutes per side until golden brown and fragrant.
8. Remove ham steaks from the skillet and set aside. Add the chopped root vegetables to the same skillet.
9. Season the vegetables with a pinch of salt and pepper, then transfer the skillet to the preheated oven.
10. Roast the vegetables for 15 minutes, stirring once halfway through.
11. Nestele the seared ham steaks back into the skillet among the vegetables and brush with the maple glaze.
12. Return to the oven and roast for an additional 12-15 minutes until the internal temperature of ham reaches 145°F (63°C).
13. Remove from oven and dot with grass-fed butter, allowing it to melt over the warm vegetables.
14. Let rest for 5 minutes before serving to allow the flavors to meld and the juices to redistribute.
15. Serve warm, drizzled with any remaining pan juices for the ultimate nourishing comfort meal.

Notes

• For extra richness, try substituting sweet potatoes or butternut squash for some of the root vegetables.
• This recipe works wonderfully with thick center-cut pork chops if ham isn't available.
• The maple glaze can be made ahead and stored in the refrigerator for up to a week.

We'd love to see your creations! Share your photos and variations with our community using #HolisticHabitHub and let us know how this nourishing meal supported your wellness journey.

Storage: Store leftovers covered in the refrigerator for up to 3 days. The flavors actually deepen overnight, making this an excellent meal prep option. Reheat gently in a covered skillet over medium-low heat, adding a splash of broth if needed to prevent sticking.