Ham Steaks With Madeira Sauce
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2ham steaks, about 1Âľ pounds total weight
- 2apples, preferably McIntosh, about 1 pound total weight
- 3tablespoons butter
- 2tablespoons finely chopped shallots
- 4tablespoons Madeira wine
- 1teaspoon tomato paste
- 1teaspoon Dijon-style mustard
Nutritional analysis per serving (4 servings)
470 calories; 23 grams fat; 10 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 15 grams carbohydrates; 2 grams dietary fiber; 10 grams sugars; 47 grams protein; 4582 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Remove any excess fat from each ham steak.
- Step 2
Cut the apples into quarters. Cut away and discard the cores. Peel the quarters.
- Step 3
Use 2 skillets, preferably nonstick, large enough to hold the ham pieces. Heat 1 tablespoon of butter in each skillet. Add 1 tablespoon of shallots to each skillet. Cook briefly, stirring, and add one ham steak to each skillet.
- Step 4
Arrange one quartered apple around each steak. Spoon half the Madeira over the apples in each skillet. Cover closely and cook 5 minutes. Transfer the ham steaks to a hot platter and arrange the partly cooked apples around or over the pieces of meat.
- Step 5
Pour the cooking liquid from one skillet into the other skillet. Add the 2 remaining tablespoons of wine, the tomato paste and mustard, and stir to blend. Bring to a simmer, swirl in the remaining 1 tablespoon butter and pour the sauce over the ham and apples.
Private Notes
Comments
We made it a second time, and liked it even better. This time, I left the peel on the (tart) apple and used brandy instead of Madeira. Using just one ham steak instead of two, this made a perfect Easter dinner for the two of us, along with baked but not-too-sweet sweet potato in its own jacket and a salad of lettuce, roasted beet, and goat cheese.
A very tart apple is necessary to balance the sweetness.
Good sauce. If you follow the recipe tho there is no sear on the meat and the meat is kind of tough.
Used red Port. We enjoyed the result.
I needed to use up some ham steaks in the freezer and must admit that I went into this with low expectations. However, it turned out very tasty. Since burner temperature wasn't mentioned, I went with med-high. My grocery store didn't have Madeira wine so I subbed port, and I used granny smith apples instead of MacIntosh. At the end, I let the sauce reduce for about five minutes before pouring over the ham and apples.
Not impressed. Too sweet and hammy. But then I am not a big fan.
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