- 2 tablespoons unsalted butter
- One 1/2-pound ham steak
- 1 Fuji apple—peeled, quartered and thinly sliced
- 1/2 medium Vidalia or other sweet onion, thinly sliced
- 1 teaspoon mustard seeds
- 1 rosemary sprig
- Freshly ground pepper
- 2 tablespoons brandy
- 1 cup apple juice
How to make this recipe
- In a medium skillet, melt the butter. Add the ham and cook over moderate heat until browned on both sides, about 5 minutes. Transfer the ham to a plate and keep warm. Add the apple, onion, mustard seeds and rosemary to the skillet, season with salt and pepper and cook over moderately high heat, stirring occasionally, until golden, about 5 minutes. Off the heat, add the brandy and cook until evaporated. Add the apple juice, cover and cook over moderate heat until the apple is tender, about 10 minutes. Return the ham steak and cook, turning, until the pan juices are thickened, about 5 minutes longer. Serve the ham steak with the pan sauce.
Juicy, raspberry-inflected Pinot Noir: 2010 Bishop’s Peak.