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Ham Slices with Burgundy Mustard Sauce
MyCookbook Recipe Database
MyCookbook Member: Janice Therese Mancuso
Recipe Category: Pork
Recipe Preparation Level: moderate
Adapted from Herbed-Wine Cuisine
Serves 2 to 4
1/2 cup Burgundy
4 sprigs fresh thyme or marjoram
1 tablespoon butter or margarine
4 ham steaks, ½-inch thick
1 tablespoon Dijon mustard
1 tablespoon honey
Pour wine into a small bowl. Strip leaves off stems of thyme and place leaves and stems in wine. Let marinate at room temperature for at least 1 hour.
In a large skillet melt butter over medium heat. Cook ham steaks in butter, until browned on both sides. Transfer to platter.
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