Can be prepared in 45 minutes or less.

　　

Ingredients

Serves 2 generously

　　1 small onion

　　1 1/2 cups filtered apple cider

　　2 tablespoons cider vinegar

　　1 teaspoon mustard seeds

　　1 teaspoon Dijon mustard

　　1 tablespoon olive oil

　　a 1-pound fully cooked bone-in ham steak (about 1/2 inch thick)

　　1 teaspoon grated peeled fresh gingerroot

　　2 tablespoons unsalted butter

　　1/4 cup raisins

　　1 tablespoon minced fresh flat-leafed parsley leaves

　　

Step 1

Finely chop onion and in a measuring cup stir together cider, vinegar, mustard seeds, and mustard.

　　

Step 2

In a large heavy skillet heat oil over moderately high heat until hot but not smoking and sauté ham until golden and heated through, about 4 minutes on each side. Transfer ham to a platter and keep warm, covered.

　　

Step 3

In fat remaining in skillet cook onion over moderate heat, stirring occasionally, until golden, about 5 minutes. Add gingerroot and cook, stirring, 1 minute. Stir cider mixture and add to skillet. Boil sauce, stirring occasionally, until reduced to about 2/3 cup, about 5 minutes. Cut butter into 1/2-inch pieces. Add raisins to sauce and whisk in butter and parsley until butter is incorporated.

　　

Step 4

Pour sauce over ham.