Ham Steaks with Fennel and Mustard Sauce |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Ingredients:
1 tablespoon fennel seeds |
1 tablespoon olive oil |
3 tablespoons unsalted butter |
3 pounds bone-in ham steaks, bones removed, steaks cut into 8 portions, trimmed of fat |
1 onion, thinly sliced |
1 medium fennel bulb, cored and thinly sliced, fronds reserved |
3/4 cup white wine |
1 cup low-sodium chicken broth |
1/2 cup heavy cream, warmed slightly |
2 tablespoons whole-grain mustard |
2 tablespoons dijon mustard |
salt and pepper |
Directions:
1. Warm a small skillet over medium-high heat. Toast fennel seeds in skillet until golden brown and fragrant, 1 minute. Remove from skillet to a plate. When seeds are cool, crush with a rolling pin.
2. In a large, heavy skillet over medium heat, warm oil and bubbles. Add half of ham steaks and cook for 4 minutes on each side, until lightly browned. Remove ham to a plate and cover with foil to keep warm. Repeat with another 1 Tbsp. butter and remaining ham. 1 Tbsp. butter until it melts and
3. In same skillet, after cooking and removing second batch of ham, melt remaining 1 Tbsp. butter. Add onion and fennel and cook, stirring occasionally, until softened, about 5 minutes. Add wine, broth and cream, along with reserved crushed fennel seeds and both mustards. Bring to a boil, scraping up any browned bits on bottom of skillet, and cook until slightly thickened, about 10 minutes. Season with salt and pepper.
4. Using a slotted spoon, remove vegetables to a warm platter. Place ham steaks on vegetables and spoon sauce over top. Sprinkle with reserved fennel fronds, if desired, and serve.
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