Ham Steaks With Madeira Sauce

• 2 ham steaks, about 1 3/4 pounds total weight
• 2 apples, preferably McIntosh, about 1 pound total weight
• 3 tablespoons butter
• 2 tablespoons finely chopped shallots
• 4 tablespoons Madeira wine
• 1 teaspoon tomato paste
• 1 teaspoon Dijon-style mustard

1. Remove any excess fat from each ham steak.
2. Cut the apples into quarters.
3. Cut away and discard the cores.
4. Peel the quarters.
5. Use 2 skillets, preferably nonstick, large enough to hold the ham pieces.
6. Heat 1 tablespoon of butter in each skillet.
7. Add 1 tablespoon of shallots to each skillet.
8. Cook briefly, stirring, and add one ham steak to each skillet.
9. Arrange one quartered apple around each steak.
10. Spoon half the Madeira over the apples in each skillet.
11. Cover closely and cook 5 minutes.
12. Transfer the ham steaks to a hot platter and arrange the partly cooked apples around or over the pieces of meat.
13. Pour the cooking liquid from one skillet into the other skillet.
14. Add the 2 remaining tablespoons of wine, the tomato paste and mustard, and stir to blend.
15. Bring to a simmer, swirl in the remaining 1 tablespoon butter and pour the sauce over the ham and apples.

ham steaks, apples, butter, shallots, madeira wine, tomato paste, mustard

Taken from cooking.nytimes.com/recipes/1153 (may not work)