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.