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Post by chief_cook2 on Oct 25, 2002 19:49:28 GMT -6
1 small onion, finely chopped 1 1/2 cups apple cider 2 tablespoons cider vinegar 1 teaspoon mustard seed 1 teaspoon Dijon mustard 1 tablespoon olive oil 1 pound fully cooked bone-in ham steak (about 1/2 inch thick) 1 teaspoon grated peeled fresh ginger root 2 tablespoons butter 1/4 cup raisins 1 tablespoon minced fresh flat-leafed parsley leaves In a measuring cup stir together cider, vinegar, mustard seeds and Dijon mustard. In a large heavy skillet heat oil over moderately high heat until hot, sauté ham until golden and heated through, about 4 minutes on each side. Transfer ham to a platter and keep warm, covered. In same skillet, cook onion in drippings over medium heat, stirring occasionally, until golden, about 5 minutes. Add ginger root and cook, stirring, 1 minute; stir in cider mixture. Boil sauce, uncovered and stirring occasionally, until slightly thickened, about 5 minutes. Add butter, raisins and parsley to sauce, mixing well. Pour sauce over ham and serve. Serves 2.
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