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Ham Steaks with Fennel and Mustard Sauce

Prep time 15 mins
Cook time 35 mins
Yield 8 Servings

Ingredients

  • 1 tablespoon fennel seeds
  • 1 tablespoon olive oil
  • 3 tablespoons unsalted butter
  • 3 pounds bone-in ham steaks, bones removed, steaks cut into 8 portions, trimmed of fat
  • 1 onion, thinly sliced
  • 1 medium fennel bulb, cored and thinly sliced, fronds reserved
  • 3/4 cup white wine
  • 1 cup low-sodium chicken broth
  • 1/2 cup heavy cream, warmed slightly
  • 2 tablespoons whole-grain mustard
  • 2 tablespoons Dijon mustard
  • Salt and pepper

Nutrition Information

  • calories 288
  • fat 17 g
  • satfat 8 g
  • protein 24 g
  • carbohydrate 7 g
  • fiber 1 g
  • cholesterol 83 mg
  • sodium 816 mg

How to Make It

  1. Warm a small skillet over medium-high heat. Toast fennel seeds in skillet until golden brown and fragrant, 1 minute. Remove from skillet to a plate. When seeds are cool, crush with a rolling pin.

  2. In a large, heavy skillet over medium heat, warm oil and bubbles. Add half of ham steaks and cook for 4 minutes on each side, until lightly browned. Remove ham to a plate and cover with foil to keep warm. Repeat with another 1 Tbsp. butter and remaining ham. 1 Tbsp. butter until it melts and

  3. In same skillet, after cooking and removing second batch of ham, melt remaining 1 Tbsp. butter. Add onion and fennel and cook, stirring occasionally, until softened, about 5 minutes. Add wine, broth and cream, along with reserved crushed fennel seeds and both mustards. Bring to a boil, scraping up any browned bits on bottom of skillet, and cook until slightly thickened, about 10 minutes. Season with salt and pepper.

  4. Using a slotted spoon, remove vegetables to a warm platter. Place ham steaks on vegetables and spoon sauce over top. Sprinkle with reserved fennel fronds, if desired, and serve.