| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Cooking, Live | 1 | Servings | |
INGREDIENTS
| 1 | Onion | |
| 3 | c | Filtered apple cider |
| 4 | T | Cider vinegar |
| 2 | t | Mustard seeds |
| 2 | t | Dijon mustard |
| 2 | T | Olive oil |
| 2 | lb | Fully cooked bone-in ham |
| steak about 1/2-inch | ||
| thick | ||
| 2 | t | Grated peeled fresh ginger |
| 4 | T | Unsalted butter |
| 1/2 | c | Raisins |
| 2 | T | Minced fresh flat leafed |
| parsley leaves |
INSTRUCTIONS
Finely chop onion and in a measuring cup stir together cider, vinegar, mustard seeds, and mustard. In a large heavy skillet heat oil over moderately high heat until hot but not smoking and saute ham until golden and heated through, about 4 minutes on each side. Transfer ham to a platter and keep warm, covered. In fat remaining in skillet cook onion over moderate heat, stirring occasionally, until golden, about 5 minutes. Add ginger and cook, stirring, 1 minute. Stir cider mixture and add to skillet. Boil sauce, stirring occasionally, until reduced to about 1 1/3 cups, about 5 minutes. Cut butter into 1/2-inch pieces. Add raisins to sauce and whisk in butter and parsley until butter is incorporated. Pour sauce over ham. Yield: 4 servings Notes: Recipe courtesy of Gourmet Magazine Recipe by: Cooking Live Show #9029 Posted to MC-Recipe Digest V1 #966 by "Angele and Jon Freeman" <jfreeman@comteck.com> on Dec 19, 1997
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