Ham Steak in White Wine

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Preparation info

  • 4 to 5

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 1 ready-to-eat ham steak (about 2 pounds)
  • ¾ teaspoon dry mustard
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons butter
  • 3 shallots or 1 large onion, finely chopped
  • ¾ cup dry white wine
  • Chicken Stock


  1. Remove most of the fat from the ham. Blend the mustard and pepper and rub this mixture into both sides of the ham.

  2. Melt the butter in a large skillet over moderate heat and brown the ham on both sides. Remove the ham from the skillet. Add the shallots or onion and cook for three minutes.

  3. Stir in the wine and return the ham to the skillet. Cover and simmer for about one hour, until the ham is well glazed. If more liquid is needed, add a few tablespoons of stock.

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