Griddled Ham Steaks with Spring Onions and Mustard

• 3/4 pound pearl onions
• 1 tablespoon unsalted butter
• 2 tablespoons extra-virgin olive oil, plus more for frying
• 1 pound spring bulb onions, sliced 1/4 inch thick
• 2 teaspoons chopped thyme
• 1 garlic clove, minced
• 1/2 cup dry white wine
• 3/4 cup low-sodium chicken broth
• 2 tablespoons Dijon mustard
• 1/3 cup chopped parsley
• Salt and freshly ground pepper
• Four 8-ounce ham steaks, about 1/3 inch thick

1. In a small saucepan of boiling salted water, cook the pearl onions until just tender, about 3 minutes.
2. Drain and trim the onions, then squeeze them from their skins.
3. In a large skillet, melt the butter in the 2 tablespoons of olive oil.
4. Add the sliced onions and thyme, cover and cook over moderately low heat, stirring a few times, until softened, about 7 minutes.
5. Add the garlic and cook over moderate heat until fragrant, about 2 minutes.
6. Add the pearl onions and wine and cook over moderate heat until the wine has reduced by half, about 3 minutes.
7. Add the broth and simmer until reduced by one-third, about 4 minutes.
8. Remove from the heat, stir in the mustard and parsley and season with salt and pepper.
9. Cover the skillet and keep warm.
10. Heat a griddle over two burners.
11. Add enough olive oil to lightly coat the griddle.
12. Cook the ham steaks over moderately high heat until browned on the bottom, about 3 minutes.
13. Turn and cook until heated through, about 1 minute.
14. Transfer the ham to plates, top with the onion mixture and serve.

pearl onions, unsalted butter, extravirgin olive oil, onions, thyme, garlic, white wine, chicken broth, mustard, parsley, salt, ham steaks

Taken from www.foodandwine.com/recipes/griddled-ham-steaks-with-spring-onions-and-mustard (may not work)