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Spring Ham Steaks with Sweet Pea–Leek Pan Sauce
© Christina Holmes

Spring Ham Steaks with Sweet Pea-Leek Pan Sauce

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Ham steaks make a quick and easy dinner; dressing them with a simple sauce of peas, leek and tarragon finishes them perfectly.

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  1. 4 tablespoons unsalted butter
  2. Four 1/4-inch-thick slices of ham (1 pound)
  3. 1 leek, white and light green parts only, thinly sliced
  4. One 10-ounce bag frozen peas, thawed
  5. 3 tablespoons chopped tarragon
  6. Kosher salt
  7. Freshly ground pepper
  1. In a large skillet, heat 2 tablespoons of the butter. Add the ham steaks and cook over moderate heat, turning once, until golden brown, 5 minutes. Transfer the ham to plates. Add the leek and 1 1/2 cups of water to the skillet and cook, stirring, until the leek is softened, about 3 minutes. Stir in the peas, tarragon and the remaining 2 tablespoons of butter and season with salt and pepper. Spoon the leek-pea sauce over the ham and serve.
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