Burgundy Ham

Pan-cooked ham steaks in a red wine-red currant reduction sauce.


2 ham steaks, ½” thick
1 cup red wine, divided (Merlot or other dry red)
3 tablespoons red currant jelly


Melt butter in large skillet and brown both sides of the ham steaks. Pour ½ cup of the red wine over the ham and cook over medium-high heat 3 – 5 minutes or until almost all the wine is gone. (The ham will absorb the wine and turn it a deep burgundy color.) Remove ham steaks to a small roasting pan and keep warm in a low oven.
To the same skillet, add the other ½ cup of wine and the red current jelly. Cook over medium-high heat 5 minutes, stirring, or until jelly is melted and sauce is thickened.
Pour wine-currant sauce over ham steaks. Serves 2 – 4 depending on desired portion size.
Serving suggestion: Good with mashed potatoes, so you can drizzle some of the reduction on them; and a green vegetable.