Ham Steaks with Hazelnut Sauce

By á-30

Ingredients

• 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

Preparation

Step 1

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.