Ham Steaks with Creamy Sage Sauce
Take inspiration from French bistros and prepare creamy pepper and sage sauce to accompany ham steaks! This recipe calls for smoked toupie-type ham, which you can easily find at the supermarket. Cut into thick slices and brown them on each side for just a few minutes. It’s a refined-looking dish without the price tag of […]
Ingredients
- 1 toupie-style smoked ham, about 1 2/3 lb (750 g)
- 2 tbsp (30 ml) vegetable oil
- 1/4 cup (55 g) butter
- 1 tbsp mustard seeds
- 1 tsp cracked black peppercorns
- 1 sage sprig, plus more for serving
- 1 garlic clove, halved
- 1/4 cup (60 ml) dry white wine
- 1/2 cup (125 ml) chicken or beef broth
- 1 tbsp (15 ml) Dijon mustard
- 3/4 cup (180 ml) 15% cooking cream or 35% cream
Instructions
- On a work surface, cut the ham into slices ½ inch (1.5 cm) thick. Pat the ham slices very dry with paper towels.
- In a large non-stick skillet over medium-high heat, brown half of the ham slices at a time in the oil for 2 minutes on each side. Set aside on a plate. Pour the cooking oil into a glass bowl. Once cooled, compost the oil.
- In the same skillet over medium heat, melt the butter. Once foaming, add the mustard seeds, black pepper, sage and garlic. Cook for 2 minutes, stirring, or until the butter stops foaming. Deglaze with the wine. Let reduce until almost dry.
- Add the broth and Dijon to the skillet. Mix well and let reduce by one-third. Add the cream and continue to cook until the sauce thickens. Adjust the seasoning. Remove and compost the sage and garlic.
- Return the ham slices to the skillet. Drizzle with the sauce to reheat.
- Transfer the sauce and ham slices to a large serving dish. Decorate with sage leaves. Delicious served with mashed potatoes.
Take inspiration from French bistros and prepare creamy pepper and sage sauce to accompany ham steaks! This recipe calls for smoked toupie-type ham, which you can easily find at the supermarket. Cut into thick slices and brown them on each side for just a few minutes. It’s a refined-looking dish without the price tag of a large cut of meat.