Note: Adapted from Joe Yonan's "Serve Yourself: Nightly Adventures in Cooking for One," the original called for a 4-ounce bone-in pork chop and made as a single serving. This version serves two and can easily be doubled for four. Mirin and rice vinegar may be found in Asian markets and some supermarkets.
1 ham steak, 7 ounces
Freshly ground pepper
1 Granny Smith apple
6 to 8 Brussels sprouts
1/4 teaspoon kosher or sea salt
2 tablespoons extra-virgin olive oil
2 shallots, thinly sliced
1 piece ginger (2 inches long), peeled, finely chopped
2 tablespoons mirin or sherry
2 teaspoons unseasoned rice vinegar
1. Pat dry the ham steak with a paper towel; season generously with freshly ground pepper on both sides. Cut the apple in half, core, and cut into 16 wedges. Thinly slice the wedges crosswise. Remove and discard the tough outer layer of leaves from the Brussels sprouts, cut them in halves, and cut out and discard the tough core. Thinly slice lengthwise.
2. Pour the oil into a large, cold cast-iron skillet; press the ham steak into the cold pan. Turn on the heat to medium. When the ham steak sizzles, after 1 to 2 minutes, scatter the shallot and ginger around it. Stir the shallot and ginger occasionally to keep them from burning, but leave the ham steak undisturbed, cooking until very lightly browned on one side, about 2 minutes.
3. Turn the ham steak over; add the apples and Brussels sprouts to the pan. Season lightly with salt. Stir to combine the apples and sprouts with the shallot and ginger, while leaving the pork undisturbed. Sprinkle the mirin and rice vinegar over the vegetables. Decrease the heat to medium low, cover the pan and cook until the sprouts have wilted, 3 to 4 minutes.
4. Transfer the ham to a serving plate; let it rest for a few minutes. Spoon the apple mixture on top.
Per serving: 320 calories, 18 g fat, 3 g saturated fat, 45 mg cholesterol, 19 g carbohydrates, 22 g protein, 1,516 mg sodium, 4 g fiber.
A slice of baked ham