Prep 20 mins
Cook 40 mins
As we approach autumn, I look forward to the fresh apple cider that is abundant at that time. And I look for many ways to incorporate it in my cooking. Sweet and salty, the ham is great served with roasted potatoes and applesauce for a fine fall meal.
- 2 bay leaves
- 2 (1 lb) ham steaks, patted dry (about 1/3 to 1/2 inch thick each)
- 2 1⁄2 cups fresh apple cider
- 3 tablespoons pure maple syrup
- 2 tablespoons Dijon mustard
- pepper, to taste
- 1⁄2 cup madeira wine
- Preheat oven to 350 degrees. Place bay leaves in 15x10x2-inch glass baking dish. Place ham steaks side-by-side in dish, overlapping slightly, if necessary. Pur 1-1/2 cups cider over ham (more than likely, the cider will not cover the ham.).
- Whisk 2 T. maple syrup and mustard in a small bowl to blend; spread over top of ham steaks. Sprinkle with pepper. Bake ham steaks for 40 minutes.
- Meanwhile, combine 1 cup apple cider, 1 T. maple syrup, and the Madeira in a medium saucepan. Boil until reduced to 1/2 cup, about 15 minutes.
- Spoon sauce over ham and serve.