Four 1/2-pound slices of smoked ham, cut 1/4 inch thick
2 shallots, finely chopped
2/3 cup hard cider
Freshly ground pepper
Melt 1 tablespoon of butter in a large skillet. Add 2 ham slices and cook over moderately high heat, turning once, until lightly browned, about 4 minutes. Transfer to a platter and repeat with the remaining butter and ham.
Add the shallots to the skillet and cook over moderate heat, stirring occasionally, until lightly browned. Add the cider and bring to a simmer over high heat, scraping up any browned bits. Return the ham slices to the skillet and cook until warmed through. Transfer the ham to a platter and season with pepper. Boil the sauce until reduced to 1/4 cup, about 2 minutes longer. Pour the sauce over the ham, sprinkle with snipped chives and serve.