Last updated on February 18th, 2013
LAST SUNDAY, I took Julia Child’s advice, and sauteed store-bought, fully-cooked ham steaks in butter. Then I drizzled those steaks with a dreamy Dijon mustard sauce, before placing them atop a bed of pureed peas and watercress. The result? Pure elegance! Frankly, my partner and I nearly passed out from pleasure. And believe it not, this entree took barely, just barely, 15 minutes to prepare.
Mrs. Child did not give this dish a name. I’ve christened it “Ham Steaks Dijon.” It was the main course for her “Ham Dinner in Half an Hour” episode, which ran in 1965. I omitted her first course (tomatoes, stuffed with cold scrambled eggs), and dessert (Cherries Jubilee, using canned fruit). Consequently, I could very well have christened this dish “Ham Dinner in One Quarter of an Hour.” But that doesn’t exactly roll off the tongue, does it?
Well. I’m going to make this dish again, just for you, as well as for my taste-tender, Brenda Johnson. Stick around for a taste and a glass of wine, okay?
Ham Steaks Dijon
Ingredients for 4 servings
For the puree of peas:
2 cups (16 oz) frozen peas
1/2 cup chicken stock
A handful (about 2 oz.) watercress, washed
Kosher salt and freshly-ground pepper
For the ham:
2 fully-cooked ham steaks (available at all supermarkets), each approx. 4 inches by 6 inches, and one 1/4-inch thick
2 Tablespoons butter
1 Tablespoon olive oil
For the Dijon sauce:
4 Tablespoons Dijon mustard
1/4 cup (or slightly more) heavy cream
To start, pour the peas and chicken stock into a medium-size saucepan. Season with a big pinch of salt and several grinds of black pepper. Then cover the pan, set it over a high flame, and let the stock come to a boil.
When the stock begins to boil, reduce the flame to medium-low. Lay the water cress on top of the peas, and then immediately cover the pot. Let the peas simmer gently for about 8 minutes, while you prepare the steaks.
While the peas are cooking, heat butter and oil in a skillet set over a medium flame.
And while the butter is melting, cut the two steaks in half.
We are not cutting these steaks in order to be cheap thrifty. Instead, our goal is to create sensibly-sized (read: French) portions. Only in America are we served vast quantities of…well, everything.
Set the steaks in the hot skillet, and let them caramelize, or brown lightly. This will take all of 2 minutes. Then flip them over, and caramelize the other side.
While the steaks are heating, make the Dijon sauce. Scoop out two soup-spoons of Dijon mustard and place them in a medium mixing bowl.
Then add one 1/4 cup or so of heavy cream. Exact portions are not necessary here.
Quickly whisk the mustard and cream together to form a thick but pourable sauce. If your sauce is too thick to pour, just thin it out with more cream.
And by the way, you’re going to find this simple sauce has many uses. You can pour it over everything from ham steaks to fish fillets to chicken breasts. It is unbelievably delicious.
Off heat, pour or spoon the sauce over the steaks, and spread it evenly with a blue spatula.
Lick the blue spatula. Delicious, yes?
Remember the peas and watercress we left simmering on the stove? They are calling out to us now. Pour them, along with their liquid, into the bowl of a food processo. Pulse just enough to make a coarse puree. Aim for thick and delicious — not baby food.
Don’t have a food processor? Run the peas and watercress through a food mill.
Don’t have a food mill? Forget this dish.
This is the texture we are aiming for. The peas aren’t fully pureed, but they aren’t Gerber’s, either.
And by the way, now would be a good time to taste this puree. Notice how sweet it is? And we didn’t add any sugar to the mix. I think the watercress brings out the sweetness of the peas. The watercress also turns the puree a surreal shade of emerald-green.
Pour the puree onto your nicest serving platter, and then spread it out with with a spatula.
I arranged my steaks in a slightly-overlapping fashion. But you can arrange yours any dang way you please. Actually, if you leave a little space between each steak, you’ll have an infinitely-easier time scooping up a portion of peas with every serving of steak.
For decoration, you might like to arrange cherry tomatoes along the perimeter of your platter. Or, do what I did today, and surround the entree with braised leaks. I prepared the leeks earlier, and let them simmer while everything else was cooking. If you want my recipe for braised leeks, by all means drop me a note in the comments field below. That will be all the encouragement I need. (Update: here’s my recipe for Braised Leeks.)
Now, while this dinner is still hot, I must rush a plate over to Brenda, my taste-tester.
Meanwhile, you’re welcome to stay and try this deliciousness. You’ll find a bottle of Louis Jadot Burgundy on the counter — please help yourself.
Need a copy-and-paste version of this awesome dish? Here goes:
Ham Steaks Dijon
(Loosely adapted from PBS’ The French Chef, 1965)
Ingredients for 4 servings
For the puree of peas:
2 cups (16 oz) frozen peas
1/2 cup chicken stock
A handful (about 2 oz.) watercress, washed
Kosher salt and freshly-ground pepperFor the ham:
2 fully-cooked ham steaks (available at all supermarkets), each approx. 4 inches by 6 inches, and one 1/4-inch thick
2 Tablespoons butter
1 Tablespoon olive oilFor the Dijon sauce:
4 Tablespoons Dijon mustard
1/4 cup (or slightly more) heavy cream1. Pour the frozen peas, chicken stock, and a pinch each of salt and pepper into a medium sauce pan. Cover the pan, and bring the peas to a boil over a high flame. When a boil is reached, lay the watercress atop the peas. Cover; reduce flame to medium, and let the peas simmer until done — about 8 minutes.
2. Meanwhile, prepare the ham steaks. In a skillet set over a medium flame, heat the butter and oil. Then cut the steaks in half, and place them in the hot skillet. Heat until lightly brown on the bottom — about 2 minutes. Then flip the steaks over, and brown the other side.
3. While the final side of the steaks are browning, make the sauce. To do this, place two soup spoons of Dijon mustard in a medium bowl. Then whisk in just enough cream to form a thick but pourable sauce. Add more cream if the sauce is too thick to pour.
4. Remove the peas from the heat (they will have finished cooking by now), and pour them and their liquid into the bowl of a food processor. Pulse the machine a few times just to break up the peas and watercress. The puree should be coarse — not baby-food-consistency.
5. Pour the puree onto a serving platter, and arrange the ham steaks on top. If you wish, you can decorate the perimeter of the platter with cherry tomatoes or braised leeks.Hint: You can keep this dish warm for up to 30 minutes by covering it aluminum foil, and setting it in your warming (200 degrees) oven.
Now, Ham Steaks Dijon might be fast and easy to prepare, but believe me, it is sophisticated in both its flavor and presentation. Promise me you’ll serve this great beauty at your next dinner party. Or, just try it out for yourself. With a good bottle of wine at hand, a party of one can be fun indeed.
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KaeleyAnne says
I would love to see your recipe for braised leeks. I am always looking for additional ways to eat vegetables, and I love leeks.
Debby says
Love Louis Jadot!
Babette says
This looks delicious (and of course, the photos are lovely and the homorous writing makes me laugh). We love Dijon, but since we’re not as crazy about peas, I think we’ll try this over either spinach purée or creamed spinach, as you suggested, Kevin. I’ve been dying to try a broccoli and leek purée….maybe that would be an option, too?
Kevin Lee Jacobs says
Hi Babette – thanks for commenting here. If you try this over a spinach puree (or broccoli and leek puree), I hope you’ll let me know how it turns out for you. Should be delicious.
Brenda Johnson says
What a lucky taste tester I am to have such a wonderful lunch delivered to me!!! (and on such a horribly cold day!) This was so yummy! The peas with watercress were delightfully sweet- the perfect balance for the salty ham. The dijon sauce (with heavy cream calories removed I’m sure!) added a nice punch of flavor. The leeks were so tender and the mild flavor truly complimented everything on the plate! Delicious!!! Thank you Kevin!!! (sure beat the leftover spinach salad I had brought with me!!!!!!!!!)
Cary says
Sounds delicious! Brenda, you fortunate girl! Isn’t watercress fun? Tried to grow some once in the dry Southern California climate, but now may need to try again in moist Connecticut! Kevin, yes, please share your braised leeks. What a terrific idea. My big question is how do you clean them sufficiently and yet keep them intact, you know, wrapped around each other? Thank you so much for sharing this beautiful meal.
Donna B. says
Lucky lucky Brenda!
I must go out and get myself some color-coded spatulas!
I only have a solid orange and a solid red one – no green or blue sadly… they will just not do!
And I third the braised leek recipe! >D
Annie B says
Yum……I like ham steaks because they are so easy for those nights when the cooking spirit leaves early. Sauce sound perfect!
Apryl says
I didn’t know what to make for dinner tonight. Your newsletter solved the problem.
I love leeks. Please supply the recipe yesterday.
Apryl
KimM says
A little off topic here but I have to inquire about the beautiful serving platter (blue flowered). What is the pattern and where did you purchase it? It is very similar (if not exact match) to my dishes but I do not have a serving platter.. would love to add one!
The dish does look and sound delish, by the way!
Anna Lapping says
Thanks, Kevin. I’m going to try that sauce with my Canadian “pea meal” bacon that I cured. It’s really just a cured boneless pork loin, and I took the second half out of the freezer today, planning for dinner and leftovers. I’m sure it will be wonderful. I wish I had some creme fraiche made up. I would use that instead of the heavy cream, but not this time.
Nancy says
Braised leeks, yes, please. Every one of your recipes ends up as a scrumptious dish. Ever have any failures? Would love to hear about those too.
Barbara Zakrzewski says
I would love to have your braised leeks recipe. Thanks for your amazing recipes.
PatinVT says
Oh yes, please share your recipe for braised leeks. And, if you have one for braised celery, I’d love that too. This recipe looks yummy. On the menu soon.
Migs Murray says
I love Dijon mustard and use it a lot. I use the same sauce as yours on chicken (wonderful) and it is also superb poured over corned beef/corned silverside (not sure what it’s called in US) that has been cooking away in a slow cooker while I’m at work. I sit the meat on a layer of leeks (or any root vegetables you like) so only need to make the sauce and a creamy mash when I get home.
Thanks for the milk bottle greenhouse demo. I’m definitely going to start saving them in time for winter this year. 🙂
Oriane says
Sometimes the simplest meal are the best, this looks absolutely delicious, paired with a Burgundy it’s perfect.
The Braised Leeks recipe would be so appreciated : )
“Small helpings, no seconds, no snacking, and a little bit of everything” Julia Child said it best.
Beverly, zone 6 eastern PA says
My husband would love this ham dinner !
Yesterday we collaborated on your Cheese Straws, using one pastry sheet instead of two since it was to be lunch for just the two of us. Crunchy, cheesy and habit-forming. The Potato Croquettes have appeared here twice to date, and leftovers showed up as breakfast additions after the dinner debut.
Winter is slow and meditative compared to the gardening season around here. It’s a perfect time for experimenting with new recipes. Thanks for your inspiring posts!
Martha Robinson says
Braised leeks! Yes, please!
Linda in San Antonio TX says
Another really great combination is dijon mustard + low sodium soy sauce + garlic (fresh crushed or powder), proportions to your liking. Makes a really good marinade for beef, pork, and poultry. Flank steak marinated in this mixture for a few hours and then broiled is divine ;o)
Apryl says
I made the ham steaks tonight (1/27/13). My husband and I both loved them and a beautiful presentation. The cherry tomatoes brought out the green of the puree. Years ago at a luncheon at the Waldorf Astoria they served a celery stalk that was probably braised. It was delicious. One stalk each. A charity lunch. Just a tease.
Kevin Lee Jacobs says
Kim M – The blue-flowered china platter is by Haviland.
Apryl – So glad you tried — and liked — these Ham Steaks Dijon. Laughing with you at your Waldorf Astoria celery-stalk-tale. Yes, what a tease!
Amy says
I made this for my huband last night and we both loved it! I made it with garlic-sherry mushrooms and put a few edible flowers on top. Very pretty dish! I would love to have your recipe for braised leeks!
Chris Thiessen says
I would love to have your braised leeks recipe. We grow leeks here in the Ozarks and are always looking for new recipes!
Jacqueline Lee says
I would LOVE lessons in braising leeks 101. I’ve only cooked the white part with potatoes and pureed them for soup. I don’t know how much of the green part to use. I actually didn’t know you use that part. Couldn’t find those details in any cookbook. Can we grow watercress in a window box planter in an inside widow sill? I started lettuce seeds in it last week. They get 6 hours of sun but are spindly, not robust and some are falling over. I thought it would be GREAT to have fresh leaf lettuce to pick. Hope it works!
Melissa Horton says
Teach me how you braise leeks….please.
Dana says
Hello Kevin! I finally made the ham steaks Dijon with braised leeks for my husband and me, and OH WOW! Both recipes were so easy, and simply delicious. Tragically I didn’t have any vermouth in my purse, so I used wine for the leeks. It worked out fine.He wasn’t sure about leeks at first (he didn’t think he had ever had them), but he had seconds. We also had a salad with only beautiful lettuce, freshly grated parmesan, mandarin oranges, and a homemade citrus vinaigrette. Thank you for your wonderful recipes and gardening tips. I am so ready for spring!
Kevin Lee Jacobs says
Hi Dana – So glad you tried — and liked — the Ham Steaks Dijon with braised leeks. The salad you described sounds divine!
Melissa Horton says
You are so kind to share so many tasty pleasures with us! I enjoy your company.
Julie Chambers says
Looks amazing! Thanks so much for sharing all these wonderful recipes, ideas, and tips!!!