Best 5 Ham Steaks With Madeira Sauce Recipes

MUSTARD-MAPLE HAM STEAKS WITH CIDER-MADEIRA SAUCE

Steps:

• Preheat oven to 350 degrees. Place bay leaves in 15x10x2-inch glass baking dish. Place ham steaks side-by-side in dish, overlapping slightly, if necessary. Pur 1-1/2 cups cider over ham (more than likely, the cider will not cover the ham.).
• Whisk 2 T. maple syrup and mustard in a small bowl to blend; spread over top of ham steaks. Sprinkle with pepper. Bake ham steaks for 40 minutes.
• Meanwhile, combine 1 cup apple cider, 1 T. maple syrup, and the Madeira in a medium saucepan. Boil until reduced to 1/2 cup, about 15 minutes.
• Spoon sauce over ham and serve.

HAM STEAKS WITH MADEIRA SAUCE

Steps:

• Remove any excess fat from each ham steak.
• Cut the apples into quarters. Cut away and discard the cores. Peel the quarters.
• Use 2 skillets, preferably nonstick, large enough to hold the ham pieces. Heat 1 tablespoon of butter in each skillet. Add 1 tablespoon of shallots to each skillet. Cook briefly, stirring, and add one ham steak to each skillet.
• Arrange one quartered apple around each steak. Spoon half the Madeira over the apples in each skillet. Cover closely and cook 5 minutes. Transfer the ham steaks to a hot platter and arrange the partly cooked apples around or over the pieces of meat.
• Pour the cooking liquid from one skillet into the other skillet. Add the 2 remaining tablespoons of wine, the tomato paste and mustard, and stir to blend. Bring to a simmer, swirl in the remaining 1 tablespoon butter and pour the sauce over the ham and apples.

12-MINUTE OLD-FASHIONED HAM STEAK WITH MAPLE GRAVY

Steps:

• In a large frying pan, heat butter over medium heat until hot.
• Add ham steak, and heat for 4 to 5 minutes on the first side; flip and heat for 2 to 3 minutes on second side.
• Remove ham steak from pan; put on a plate and cover with foil to keep warm.
• Lower heat to low; add flour to butter and stir for 1 minute.
• Add water, maple syrup, Dijon mustard and soy sauce. Stir constantly, scraping up the bits from the bottom of the pan. Stir for 2-3 minutes or until gravy is thick and smooth,
• Add ham steak to gravy, and heat until desired temperature (approximately 2 to 3 minutes).
• Serve with warm biscuits.

MUSTARD-MAPLE HAM STEAKS WITH CIDER-MADEIRA SAUCE

Steps:

• Preheat oven to 350°F. Place bay leaves in 15x10x2-inch glass baking dish. Place ham steaks side by side in dish, overlapping slightly if necessary. Pour 1 1/2 cups apple cider over ham steaks (cider will not cover steaks). Whisk 2 tablespoons maple syrup and mustard in small bowl to blend; spread over top of ham steaks, dividing equally. Sprinkle with pepper. Bake ham steaks 40 minutes.
• Meanwhile, combine 1 cup apple cider, 1 tablespoon maple syrup and Madeira in medium saucepan. Boil until reduced to 1/2 cup, about 15 minutes.
• Spoon sauce over ham and serve.

JAMBON BRAISE AU MADERE (BRAISED HAM W/MADEIRA SAUCE - FRANCE)

Steps:

• Melt half the butter in a heavy med-sized saucepan over med-high heat. Add the shallots & cook for 2-3 min till just softened, stirring freq.
• Sprinkle over the flour & cook for 3-4 min till well-browned, stirring constantly. Whisk in the stock + tomato puree & season to taste w/salt & pepper. Simmer over low heat till the sauce is reduced by nearly half, stirring occ.
• Taste the sauce & adjust seasoning as desired. Add the Madeira wine & cook for 2-3 minutes. (The sauce can be made up to 3 dys in advance, chilled & then rewarmed to serve.).
• Snip the edges of the ham steaks to prevent curling. Melt the remaining butter in a lrg fry pan over med-high heat. Add the ham steaks & cook 4-5 min (turning once) till the meat feels firm to the touch. Serve immediately w/the sauce.
• *Notes* ~ This is where I often go astray w/a recipe - a point where I begin to think about a better (or easier) way to do something or a way I pers prefer. *For example* ~ 1) The recipe said to strain the sauce at the end of Prep Step 3, but I deleted that as I rarely see it as beneficial & certainly not w/this recipe as the sauce has no food solids other than finely minced shallots -- 2) I esp like that this sauce can be made ahead & rewarmed to serve, but I'd be more than reluctant to walk away from the lovely pan drippings from cooking the ham steaks -- so I'd be inclined to rewarm the sauce in that same pan to add to the rich flavor of the sauce b4 serving.