Ham Steaks with Hazelnut Sauce | Saveur
The sauce in this dish, based on a recipe in Mimi Sheraton's The German Cookbook (Random House, 1965), is enriched with hazelnuts and brandy.
Ingredients
- 3 tbsp. unsalted butter
- 2 white onions, thinly sliced
- 1 tbsp. canola oil
- 2 (1⁄4"-thick) cooked ham steaks, smoked or unsmoked
- <sup>1</sup>⁄<sub>4</sub> cup apple brandy
- 1 cup heavy cream
- 3 tbsp. Dijon mustard
- <sup>1</sup>⁄<sub>2</sub> cup hazelnuts, toasted and finely ground
- Kosher salt and freshly ground black pepper, to taste
- 6 tbsp. dried bread crumbs
- 4 sprigs rosemary
- 1 tbsp. finely chopped chives
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