Prep 10 mins
Cook 25 mins
My husband saw this in a recent issue of Saveur magazine and insisted that I make it -- I am glad that I did. The original recipe called for two ham steaks, but that's too much for just the two of us, so I made only one, although I left the sauce ingredients as if for two (DH likes LOTS of sauce!). I thought this was very good and easy (and the leftovers made great sandwiches). Enjoy!!
- 3 tablespoons butter
- 1 large onion, thinly sliced
- 1 tablespoon olive oil
- 1 ham steak (1/2-inch thick)
- 1⁄4 cup brandy
- 1 cup heavy cream
- 3 tablespoons Dijon mustard
- 1⁄2 cup hazelnuts, toasted and finely ground
- salt and pepper
- 3 tablespoons dry breadcrumbs
- Preheat oven to 400 degrees.
- Grease a 9" x 13" pan with 1 Tbs. butter.
- Arrange onion slices in bottom of pan, bake until soft (about 10 min.) and set aside.
- Heat oil in a large skillet over medium high heat, and sear ham steak, about 3 minutes on each side.
- Transfer ham steak to a plate and set aside.
- Add brandy to skillet, and cook over high heat until almost evaporated.
- Add cream and mustard, and cook for two minutes.
- Add hazelnuts, and salt and pepper to taste.
- Pour sauce over tender onions, and place ham steak on top of onions and sauce.
- Melt remaining butter and combine with bread crumbs.
- Coat top of ham steak with crumbs.
- Bake until hot, about 15 minutes.