Nov 11, 2009

Ham Steaks with Hazelnut Sauce

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.

Credit: André Baranowski

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

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.

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.

SERVES 2 – 4