Sweet apples combine nicely with tangy mustard in this dish to create a luscious topping for skillet-fried ham steak. I especially like to serve this to guests in fall.
- 4 fully cooked boneless ham steaks (8 ounces each)
- 1 cup chopped onion
- 3 cups apple juice
- 2 teaspoons Dijon mustard
- 2 medium green apples, thinly sliced
- 2 medium red apples, thinly sliced
- 2 tablespoons cornstarch
- 1/4 cup cold water
- 1 tablespoon minced fresh sage or 1 teaspoon rubbed sage
- 1/4 teaspoon pepper
- In a large skillet coated with cooking spray, brown ham steaks in batches over medium heat; remove and keep warm.
- In same skillet, saute onion until tender. Stir in apple juice and mustard; bring to a boil. Add apples. Reduce heat; cover and simmer for 4 minutes or until apples are tender.
- Combine cornstarch and water until smooth; stir into apple juice mixture. Bring to a boil; cook and stir for 2 minutes. Stir in sage and pepper. Return steaks to skillet; heat through. Yield: 8 servings.
Originally published as Apple-Topped Ham Steak in Country Pork 1996, p46
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