Mustard-Maple Ham Steaks With Cider-Madeira Sauce

March 22, 2013

If you are having a intimate Easter gathering, mustard-maple ham steaks are a tasty alternative to a whole ham.  The steaks are coated in a mustard maple syrup glaze before being baked in the oven.  For this recipe, real 100% maple syrup is preferable as it has a superior taste to imitation syrup.  This dish can be served at brunch or dinner.

Mustard-Maple Ham Steaks With Cider-Madeira Sauce


2 bay leaves
2 ham steaks (1-pound), each about 1/3 to 1/2 inch thick, patted dry
2 1/2 cups apple cider
3 tablespoons pure maple syrup
2 tablespoons Dijon mustard
1/2 cup Madeira
Preheat oven to 350F. 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.

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