1 (7-ounce) ham steak
Freshly ground pepper, to taste
1 Granny Smith apple
6 to 8 Brussels sprouts
1/4 teaspoon kosher or sea salt
2 tablespoons extra-virgin olive oil
2 shallots, peeled and thinly sliced
1 (2-inch-long) piece ginger root, peeled and finely chopped
2 tablespoons mirin or sherry
2 teaspoons unseasoned rice vinegar

With paper towels, pat the ham steak dry; season generously with the pepper on both sides. Cut the apple in half, core it and cut into 16 wedges. Thinly slice wedges crosswise. Remove and discard tough, outer layer of leaves from the Brussels sprouts, cut them in halves and cut out and discard tough cores. Thinly slice lengthwise.

Pour the oil into a large, cold cast-iron skillet; press ham steak into cold pan and heat to medium. When ham sizzles, after 1 to 2 minutes, scatter the shallot and ginger around it, stirring occasionally to prevent burning, but leave ham undisturbed, cooking until very lightly browned on 1 side, for about 2 minutes.

Turn ham over and add apples and Brussels sprouts to pan. Season with the salt. Stir to combine apples and sprouts with shallot and ginger, leaving ham undisturbed. Sprinkle the mirin and vinegar over vegetables. Decrease heat to medium-low, cover pan and cook until sprouts have wilted, for 3 to 4 minutes.

Transfer ham to a serving plate, letting it rest for a few minutes. Spoon apple mixture on top.

Makes 2 servings.