Stovetop Dijon-Glazed Ham Steaks + Oven-Roasted Petite Reds & Quick Tangy Cabbage
A cozy, bistro-style dinner that tastes way fancier than the effort: quick-seared ham steaks with a glossy Dijon pan sauce, plus crispy-edged roasted potatoes and tangy-sweet sautéed cabbage. Comfort food with bright, balanced flavors—perfect for a rainy Washington weeknight.
Back to full listIngredients
- Kroger® Ham Steaks, 12 oz 12 oz (1 pack) $3 (sale)
- Private Selection® Petite Red Gourmet Potatoes, 1.5 lb 12 oz potatoes (about 3/4 lb), halved $3.50 (sale)
- Red Cabbage 8 oz, thinly sliced $1.29 (reg)
- Jumbo Yellow Onion 1/2 medium onion, thinly sliced $0.99/lb (reg)
- Pompeii® Lemon Juice 1 tbsp $2.50 (sale)
- Garlic 1 clove, minced $0.69 (reg)
- Dijon mustard (pantry) 1 1/2 tbsp
- Apple cider vinegar or white vinegar (pantry) 1 1/2 tsp
- Olive oil (pantry) 2 tbsp, divided
- Butter (pantry) 1 tbsp
- Black pepper (pantry) to taste
- Water or low-sodium broth (pantry) 1/3 cup
Instructions
- Prep the oven and potatoes: Heat oven to 425°F. Halve 12 oz petite red potatoes (about 3/4 lb) and toss with 1 tbsp olive oil and black pepper (ham is salty, so skip salt). Spread cut-side down on a sheet pan.
- Roast the potatoes: Roast at 425°F until browned and tender, 25–30 minutes, shaking the pan once halfway through.
- Prep the veg and sauce base: Thinly slice 8 oz red cabbage and 1/2 medium onion. Mince 1 garlic clove. In a small bowl, stir together 1 1/2 tbsp Dijon mustard, 1 tbsp lemon juice, and 1/3 cup water (or low-sodium broth).
- Sauté the cabbage: Heat 1/2 tbsp olive oil in a large skillet over medium-high. Add sliced onion and cook 2 minutes. Add 8 oz sliced cabbage and a pinch of black pepper; cook 5–7 minutes, tossing, until it softens and gets a few browned edges. Stir in 1 1/2 tsp vinegar and move cabbage to the side of the pan (or transfer to a plate and cover).
- Sear the ham steaks: In the same skillet over medium-high, add the ham steaks (12 oz total). Sear 2–3 minutes per side until browned and hot through. Transfer to plates.
- Make the Dijon pan sauce: Lower heat to medium. Add 1 tbsp butter and the minced garlic; cook 20–30 seconds. Whisk in the mustard-lemon mixture, scraping up browned bits, and simmer 1–2 minutes until lightly glossy. Taste and add more lemon juice if you want it brighter; pepper to taste.
- Serve: Plate ham steaks, spoon over Dijon pan sauce, and serve with roasted potatoes and sautéed cabbage.
Cook time: 45 minutes
Estimated cost: ~$9–13
Health notes: Estimated per serving (1/2 recipe): ~780–900 kcal. Protein-forward from the ham; add extra cabbage to boost fiber and vitamins. Keep sodium in check by using low-salt broth/water in the sauce and going easy on added salt—ham brings plenty.
Drink pairing: Ham + mustard loves high-acid whites and lighter reds. Go for a Loire Valley Chenin Blanc (dry Vouvray/Savennières style) for apple/pear notes and zippy acidity, or a German Riesling (trocken) to echo the mustard tang and cut salt. If you want red, choose a crunchy, low-tannin Gamay (Beaujolais-Villages).