Ham Steak with Raisins and Wine Sauce
Instructions:
Ham steaks are usually taken from the hind end of the pig; they most often contain a slice of the bone. 3⁄4 cup sweet white wine, such as a Riesling 1⁄2 cup golden raisins 2 tablespoons unsalted butter One 2-pound cured or smoked ham steak (about 1⁄2 inch thick) 2 shallots, halved and thinly sliced 1 garlic clove, minced 1 tablespoon chopped rosemary leaves 1⁄2 teaspoon freshly ground black pepper 21⁄2 tablespoons white wine vinegar 1 cup chicken broth
Makes 4 servings
- Bring the wine and raisins to a simmer in a small saucepan set over high heat. Cover, remove the pan from the heat, and set aside for 30 minutes.
- Melt 1 tablespoon butter in a large skillet set over medium heat, add the ham steak, and fry until nicely browned on both sides, 8 to 10 minutes, turning once. Transfer the ham to a large plate; set aside.
- Melt the remaining tablespoon butter in the skillet, add the shallots, and cook, stirring often, until softened, about 2 minutes. Add the garlic and cook for 30 seconds.
- Pour the wine and raisins into the skillet. Raise the heat to high and bring to a boil. Cook until the liquid has been reduced to a thick glaze, about 1 minute.
- Stir in the rosemary, pepper, and vinegar; cook, stirring constantly, for 20 seconds.
- Pour in the broth, bring to a boil, and cook, stirring often, until reduced by half, about 2 minutes.
- Add the ham back to the skillet, baste with the sauce, reduce the heat to low, and cook for 1 minute to heat through.