Prep 15 mins
Cook 25 mins
A quick and tasty dinner for 2 from Gourmet magazine, December 1997.
- 1 small onion, finely chopped
- 1 1⁄2 cups apple cider, filtered
- 2 tablespoons cider vinegar
- 1 teaspoon mustard seeds
- 1 teaspoon Dijon mustard
- 1 tablespoon olive oil
- 1 lb ham steak, bone in, fully cooked
- 1 teaspoon gingerroot, grated
- 2 tablespoons unsalted butter
- 1⁄4 cup raisins
- 1 tablespoon Italian parsley, minced
- In a measuring cup, stir together cider, vinegar, mustard seeds, mustard.
- In a large heavy skillet heat oil over moderately high heat until hot but not smoking and saute ham until golden and heated through, about 4 minutes on each side. Transfer ham to a platter and keep warm, covered.
- In fat remaining in skillet cook onion over moderate heat, stirring occasionally, until golden, about 5 minutes. Add ginger and cook, stirring, 1 minute. Stir cider mixture and add to skillet. Boil sauce, stirring occasionally, until reduced to about 2/3 cup, about 5 minutes. Cut butter into 1/2-inch pieces. Add raisins to sauce and whisk in butter and parsley until butter is incorporated.
- Pour sauce over ham.
Lazyme, I think you must have a magic hat hidden in your cupboard! So many wonderful recipes! This ham has a wonderful flavor. So easy to prepare, I know I will use this recipe often : ) Thanks again, Lazyme, for sharing so many of your wonderful collection of recipes.