Ham Steaks with Hazelnut Sauce

Name: Ham Steaks with Hazelnut Sauce
Total time: PT0D0H0M
Yield: serves 2-4
Ingredients: 3 tbsp. unsalted butter; 2 white onions, thinly sliced; 1 tbsp. canola oil; 2 (1⁄4"-thick) cooked ham steaks, smoked or unsmoked; 1 ⁄ 4 cup apple brandy; 1 cup heavy cream; 3 tbsp. Dijon mustard; 1 ⁄ 2 cup hazelnuts, toasted and finely ground; Kosher salt and freshly ground black pepper, to taste; 6 tbsp. dried bread crumbs; 4 sprigs rosemary; 1 tbsp. finely chopped chives

Serves
serves 2-4

ANDRÉ BARANOWSKI

The sauce in this dish, based on a recipe in Mimi Sheraton's The German Cookbook (Random House, 1965), is enriched with hazelnuts and brandy.

Ingredients

3 tbsp. unsalted butter
2 white onions, thinly sliced
1 tbsp. canola oil
2 (1⁄4"-thick) cooked ham steaks, smoked or unsmoked
¹⁄₄ cup apple brandy
1 cup heavy cream
3 tbsp. Dijon mustard
¹⁄₂ cup hazelnuts, toasted and finely ground
Kosher salt and freshly ground black pepper, to taste
6 tbsp. dried bread crumbs
4 sprigs rosemary
1 tbsp. finely chopped chives

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Instructions

Step 1

Heat oven to 400˚. Grease an 11" x 14 1⁄2" baking pan with 1 tbsp. butter. Arrange onions on bottom; bake until soft, about 15 minutes. Set aside.

Step 2

Heat oil in a 12" skillet over medium-high heat. Working in 2 batches, sear ham steaks, about 3 minutes per side. Transfer to a plate. Add brandy to skillet; return to high heat. Cook, scraping up any browned bits, until brandy has almost evaporated, about 1 minute. Add cream and mustard; cook for 2 minutes. Add hazelnuts and season with salt and pepper; pour sauce over reserved onions. Place steaks on top of onions. Melt remaining butter and combine with bread crumbs; coat tops of steaks with crumbs; arrange rosemary on top. Bake until hot, about 15 minutes. Garnish with chives.

Heat oven to 400˚. Grease an 11" x 14 1⁄2" baking pan with 1 tbsp. butter. Arrange onions on bottom; bake until soft, about 15 minutes. Set aside.
Heat oil in a 12" skillet over medium-high heat. Working in 2 batches, sear ham steaks, about 3 minutes per side. Transfer to a plate. Add brandy to skillet; return to high heat. Cook, scraping up any browned bits, until brandy has almost evaporated, about 1 minute. Add cream and mustard; cook for 2 minutes. Add hazelnuts and season with salt and pepper; pour sauce over reserved onions. Place steaks on top of onions. Melt remaining butter and combine with bread crumbs; coat tops of steaks with crumbs; arrange rosemary on top. Bake until hot, about 15 minutes. Garnish with chives.