Ham Steaks With Fennel And Mustard Sauce

• 1 tablespoon fennel seeds
• 1 tablespoon olive oil
• 3 tablespoons unsalted butter
• 3 pounds bone-in ham steaks, bones removed, steaks cut into 8 portions, trimmed of fat
• 1 onion, thinly sliced
• 1 medium fennel bulb, cored and thinly sliced, fronds reserved
• 3/4 cup white wine
• 1 cup low-sodium chicken broth
• 1/2 cup heavy cream, warmed slightly
• 2 tablespoons whole-grain mustard
• 2 tablespoons Dijon mustard
• Salt and pepper

1. Warm a small skillet over medium-high heat. Toast fennel seeds in skillet until golden brown and fragrant, 1 minute. Remove from skillet to a plate. When seeds are cool, crush with a rolling pin.
2. In a large, heavy skillet over medium heat, warm oil and bubbles. Add half of ham steaks and cook for 4 minutes on each side, until lightly browned. Remove ham to a plate and cover with foil to keep warm. Repeat with another 1 Tbsp. butter and remaining ham. 1 Tbsp. butter until it melts and
3. In same skillet, after cooking and removing second batch of ham, melt remaining 1 Tbsp. butter. Add onion and fennel and cook, stirring occasionally, until softened, about 5 minutes. Add wine, broth and cream, along with reserved crushed fennel seeds and both mustards. Bring to a boil, scraping up any browned bits on bottom of skillet, and cook until slightly thickened, about 10 minutes. Season with salt and pepper.
4. Using a slotted spoon, remove vegetables to a warm platter. Place ham steaks on vegetables and spoon sauce over top. Sprinkle with reserved fennel fronds, if desired, and serve.

fennel seeds, olive oil, unsalted butter, onion, fennel bulb, white wine, chicken broth, heavy cream, wholegrain mustard, mustard, salt

Taken from www.myrecipes.com/recipe/ham-steaks-with-fennel-mustard-sauce (may not work)