Ham in Whiskey Sauce
2 tablespoons butter
4 ham steaks, about 1-inch thick
1 onion, thinly sliced
1 tablespoon white flour
1 tablespoon brown sugar
1/4 cup Irish whiskey
1/2 cup beef stock
1/4 cup heavy cream
Salt, to taste
Pepper, to taste
Melt 1 tablespoon of the butter in a large skillet over medium-high heat, then brown the ham steaks, in batches, if necessary, for 2 to 3 minutes per side. Remove the ham from the skillet when done and set aside, covering the steaks with foil to keep them warm.
[amazon-product]081186670X[/amazon-product]Melt the remaining tablespoon of butter in the same pan, then add the onions. Cook for 10 to 12 minutes, or until golden brown. Remove the onions from the skillet with a slotted spoon and drain on paper towels.
Reduce the heat to low and sprinkle the flour into the pan, mixing it into the butter and pan juices. Repeat the process with the brown sugar, then add the whiskey and the beef stock and stir it in well. Whisk in the cream, then season to taste with salt and pepper.
To serve, put 1 ham steak on each of 4 plates, spoon a quarter of the onions over each steak, then gently pour sauce over the onions and ham.
Makes 4 servings.
From “The Country Cooking of Ireland” by Colman Andrews