| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Cooking, Live |
1 |
Servings |
INGREDIENTS
| 1 |
md |
Onion |
| 3 |
c |
Filtered apple cider |
| 4 |
tb |
Cider vinegar |
| 2 |
ts |
Mustard seeds |
| 2 |
ts |
Dijon mustard |
| 2 |
tb |
Olive oil |
| 2 |
lb |
Fully cooked bone-in ham steak; (about 1/2-inch thick) |
| 2 |
ts |
Grated peeled fresh ginger |
| 4 |
tb |
Unsalted butter |
| 1/2 |
c |
Raisins |
| 2 |
tb |
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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