Ham Steaks with Hazelnut Sauce

  • Serves

    serves 2-4


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.


  • 3 tbsp. unsalted butter
  • 2 white onions, thinly sliced
  • 1 tbsp. canola oil
  • 2 (1⁄4"-thick) cooked ham steaks, smoked or unsmoked
  • 14 cup apple brandy
  • 1 cup heavy cream
  • 3 tbsp. Dijon mustard
  • 12 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


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.

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