Ham with apples and mustard
This satisfying fall entrée gets a substantial flavor boost from an easy pan sauce that’s ready in minutes. A pan sauce may sound a little intimidating but the process for making one is actually pretty simple. It relies on the tasty browned bits and rendered fat left behind in the pan (from the ham, onion, and apple in this recipe) as a starting point. You then add one or more liquids to deglaze the pan, scraping the bits as you go. The cornstarch-water mixture that’s added at the end helps make the sauce thicker and creamier. Give this tasty meal some Southern style by serving it with corn grits.
1 pound(s), 4 (1⁄4-pound) slices, trimmed
1 small, chopped
3 medium, cored and cut into 1⁄2-inch wedges
- Spray a large nonstick skillet with nonstick spray and set over high heat. Add the ham and cook until lightly browned, about 2 minutes on each side. Transfer to a plate.
- Add the onion to the skillet and cook over medium heat, stirring frequently, until softened, about 5 minutes. Add the apples, cider, and mustard; cook, stirring frequently, until the apples are tender, about 5 minutes longer.
- Stir together the cornstarch and water in a cup until smooth, then add to the skillet. Cook, stirring constantly, until the sauce thickens and bubbles, about 2 minutes. Return the ham steaks to the skillet and cook until heated through, about 1 minute longer. Yields 1 slice ham and about 1⁄2 cup apple with sauce per serving.