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Recipe Summary

prep:
15 mins
cook:
35 mins
total:
50 mins
Yield:
8 Servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

  • 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.

  • 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.

Nutrition Facts

288 calories; fat 17g; saturated fat 8g; protein 24g; carbohydrates 7g; fiber 1g; cholesterol 83mg; sodium 816mg.