Ham Steak with Madeira Reduction


Serves 4 people the most awesome ham steaks they have ever had.


2 T butter, unsalted
1 (1.3 pound) ham steak
1 large shallot, minced
1/3 cup dry or medium dry Madeira
1/3 cup chicken stock
Salt and pepper to taste

Spoon Mage™ Notes:

Ham steaks are those nice slices of pre-cooked bone-in ham sold in the meat case next to larger cuts of ham. The weight and quality varies so look them over carefully. Some brands are saltier or fattier than others. If you are unfamiliar with ham sold this way, ask the meat manager of your store to help you choose one that is best for you.

Madeira, a fortified wine that reminds me of port, makes a wonderful base for a sauce in this recipe. If you do not buy alcohol, no worries! Replace the Madeira with chicken stock. It will still be quite good. Sherry, a tawny port, or white wine may also be used in place of the Madeira.

This recipe was made using one of the basic methods described in Julia Child’s The Way to Cook.


Separate the sections of the ham steak into serving portions. Remove the excess fat.

Set a large skillet over medium-high heat.

When the pan is very hot, add the butter, swirling to coat the skillet.

Wait 30 seconds and then add the ham pieces, browning well on each side.

Reduce the heat to medium low.

Push the ham to one side and add the shallots, stirring until the shallots brown a little.

Add the Madeira and stock. Stir up any browned bits in the pan.

Rearrange the ham evenly throughout the pan.

Cover and simmer on low for 5-6 minutes.

Remove the ham to a platter and cover with foil.

Raise the temperature to high and, stirring constantly, reduce the sauce until it is thickened and glossy. This will just take a few minutes.

Serve over the ham steaks. The sauce is also delicious drizzled on mashed potatoes.

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