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MailTribune.com
  • Ham in Port and Raisin Sauce

    ready in: 35 minutes
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  • 2 tablespoons butter, divided
    1 1/2-pound ham steak, or 1 1/2 pounds leftover ham slices or 4 smoked pork chops
    1 cup finely chopped onion
    Salt and freshly ground pepper, to taste
    1 tablespoon Dijon mustard
    2 cups raisins
    1 cup canned low-sodium chicken broth
    1 cup port
    2 to 3 tablespoons balsamic vinegar
    Melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add the ham steak and cook for 3 minutes per side. Transfer to a platter. (If using sliced ham, cook in batches, for 1 minute per side. For smoked pork chops, saute for 3 minutes per side.)
    Add the onion to skillet and season with a pinch each of the salt and pepper. Reduce heat to medium, cover and cook, stirring occasionally, until onion softens and begins to color, for 5 to 7 minutes. Stir in the mustard, then the raisins and broth. Heat to a boil and cook, stirring, until mustard is dissolved. Stir in the port and 2 tablespoons of the vinegar or to taste; boil until sauce is just syrupy. Whisk in remaining 1 tablespoon butter.
    Reduce heat to a simmer, add ham, cover and cook to rewarm meat thoroughly, for 1 minute. Transfer ham to a serving platter; spoon sauce and raisins over ham. Makes 4 servings.
    — Recipe adapted by the Chicago Tribune from "The Great Meat Cookbook" (Houghton Mifflin Harcourt).
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