Active Time

　　15 min

　　Total Time

　　15 min

　　Food editor Ian Knauer has taken three of his favorite things—pigs, booze, and fire—and combined them into a heady, creamy, southern-inspired specialty.

　　

Ingredients

Makes 4 servings

　　2 tablespoons unsalted butter

　　1 (1 1/4-pound) fully cooked bone-in ham steak

　　1/4 cup bourbon

　　1/2 cup heavy cream

　　2 teaspoons grainy mustard

　　1/8 teaspoon instant-coffee powder (optional)

　　

Step 1

Heat butter in a 12-inch heavy skillet over high heat until foam subsides. Meanwhile, pat ham steak dry and sprinkle all over with 3/4 teaspoon pepper. Sauté, turning once, until browned in spots and heated through, 4 to 5 minutes total. Transfer ham to a platter.

　　

Step 2

Add bourbon to skillet and carefully ignite with a kitchen match. When flames subside, add cream, mustard, and coffee powder (if using), scraping up any brown bits. Simmer until slightly thickened, 1 to 2 minutes. Pour some of sauce over ham and serve remainder on the side.