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Ham Steak with Raisin Sauce
Melissa Hart

Ham Steak with Raisin Sauce

Raisin sauce was a 1950s answer to salty ham, and the sweet-tart logic is better than the name suggests. Mustard and vinegar keep the sauce from tasting like pie filling. It is period-correct, easy and surprisingly good if you do not drown the meat.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 fully cooked bone-in ham steak 1 1/2 lbs
  • 1 tbsp unsalted butter
  • 1 cup apple juice
  • 1/2 cup golden raisins
  • 2 tbsp brown sugar
  • 1 tbsp apple cider vinegar
  • 1 tsp Dijon mustard
  • 1 tbsp cornstarch
  • 2 tbsp cold water

Method
 

  1. Pat the ham steak dry, melt the butter in a large skillet and brown the ham over medium-high heat for 3 minutes per side.
  2. Transfer the ham to a plate and add the apple juice, raisins, brown sugar, vinegar and mustard to the skillet.
  3. Simmer for 6 minutes until the raisins swell and the liquid reduces slightly.
  4. Stir the cornstarch and cold water together, whisk it into the sauce and simmer for 1 minute until glossy.
  5. Return the ham and heat it to 140°F, spooning only a thin layer of sauce over the meat.