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onion apple cider cider vinegar mustard seeds mustard olive oil gingerroot unsalted butter raisins flat-leafed parsley
Viewed: 56 - Published at: 6 years agoIngredients
- 1 small onion
- 1 1/2 cups filtered apple cider
- 2 tablespoons cider vinegar
- 1 teaspoon mustard seeds
- 1 teaspoon Dijon mustard
- 1 tablespoon olive oil
- a 1-pound fully cooked bone-in ham steak (about 1/2 inch thick)
- 1 teaspoon grated peeled fresh gingerroot
- 2 tablespoons unsalted butter
- 1/4 cup raisins
- 1 tablespoon minced fresh flat-leafed parsley leaves
Method
- 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 gingerroot and cook, stirring, 1 minute.
- Stir cider mixture and add to skillet.
- Boil sauce, stirring occasionally, until reduced to about 2/3 cup, 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.
