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Baked Ham Steaks With Cream Recipe

by Global Cookbook

Ingredients

3 Tbsp. butter 4 x lean country ham steaks - (abt 6 ounce ea) 2 Tbsp. finely-minced shallots

1/2 c. small-cubed ripe tomatoes 1 c. Chablis (or possibly other dry white wine) 1 c. heavy cream Salt to taste Freshly-grnd black pepper to taste Sauteed Spinach And Tomatoes (see recipe)

Directions

1. Over medium heat, heat 2 Tbsp. of the butter in a nonstick skillet large sufficient to hold all the ham in one layer. Add in the ham steaks and cook for about 2 min. Turn and cook on the other side for about 1 minute. Transfer to a platter and keep hot.
2. In the same skillet, add in the shallots and tomatoes and cook, stirring, till wilted. Add in the wine, bring to a boil, and simmer till most of the wine has evaporated. Add in the cream and salt and pepper to taste and return to a simmer. Cook, stirring, for about 3 min.
3. Place a fine mesh strainer over a small bowl and pour the tomato and cream mix through it, using a rubber spatula to push the solids through. Return the sauce to the skillet and allow it to simmer briefly. Swirl in the remaining butter and check for seasoning.
4. To serve, divide Sauteed Spinach and Tomatoes among 4 warmed serving plates. Place a steak over each serving of vegetables and spoon the sauce over all.
5. This recipe yields 4 servings.
6. Comments: Ham with cream is one of those cherished Burgundian dishes. This is a version of it, to be served with sauteed spinach and tomatoes.

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