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.
Recipe information
Total Time
15 min
Yield
Makes 4 servings
Ingredients
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)
Preparation
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.
