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.

Ham Steaks with Hazelnut Sauce Ham Steaks with Hazelnut Sauce
The sauce in this dish, based on a recipe in Mimi Sheraton's <em>The German Cookbook</em> (Random House, 1965), is enriched with hazelnuts and brandy.
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
  • 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

Instructions

  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.