Photo by Romulo Yanes
Cognac, cream, curry powder, and clarified butter combine to make an intoxicating sauce in this heritage recipe for pan-seared ham steaks.
Ingredients
6 (1/2-inch–thick) ham steaks
1/2 cup clarified butter
3 tablespoons warmed Cognac
1 1/2 cups heavy cream
1 1/2 teaspoons curry powder
1 tablespoon minced parsley
Preparation
Step 1
In a large skillet, brown ham steaks on both sides in clarified butter. Add Cognac, ignite it, and shake the pan until the flames go out. Stir in cream and curry powder and simmer the sauce over moderate heat for 5 minutes.
Step 2
Transfer ham to a heated serving platter and reduce the sauce until it is slightly thickened. Pour the sauce over the ham and sprinkle it with minced parsley.
Recipe notes
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