Ingredients
3
tbsp. of unsalted butter
3
pounds of bone-in ham steaks, bones removed, steaks cut into 8 portions, trimmed of fat
1
medium fennel bulb, cored and thinly sliced, fronds reserved
1
cup of low-sodium chicken broth
1/2
cup of heavy cream, warmed slightly
2
tbsp. of whole-grain mustard
Directions
1.
Warm a small skillet over medium-high heat.
2.
Toast fennel seeds in skillet until golden brown and fragrant, 1 minute.
3.
Remove from skillet to a plate.
4.
When seeds are cool, crush with a rolling pin.
5.
In a large, heavy skillet over medium heat, warm oil and bubbles.
6.
Add half of ham steaks and cook for 4 minutes on each side, until lightly browned.
7.
Remove ham to a plate and cover with foil to keep warm.
8.
Repeat with another 1 tbsp. butter and remaining ham. 1 Tbsp. butter until it melts and
9.
In same skillet, after cooking and removing second batch of ham, melt remaining 1 tbsp. butter.
10.
Add onion and fennel and cook, stirring occasionally, until softened, about 5 minutes.
11.
Add wine, broth and cream, along with reserved crushed fennel seeds and both mustards.
12.
Bring to a boil, scraping up any browned bits on bottom of skillet, and cook until slightly thickened, about 10 minutes.
13.
Season with salt and pepper.
14.
Using a slotted spoon, remove vegetables to a warm platter.
15.
Place ham steaks on vegetables and spoon sauce over top.
16.
Sprinkle with reserved fennel fronds, if desired, and serve.
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