Ham Steaks in Madeira Sauce is a classic, comforting dish that beautifully balances sweet, savory, and rich flavors. This recipe takes thick-cut ham steaks—already flavorful on their own—and elevates them with a luscious sauce made from Madeira wine, butter, and aromatics. The result is a restaurant-worthy entrée that feels both cozy and refined.
Madeira wine, a fortified wine from Portugal, is the star ingredient in the sauce. Slightly sweet with a deep, nutty richness, it pairs wonderfully with the saltiness of ham. When simmered down with shallots, garlic, and a touch of broth or cream, the wine transforms into a velvety sauce that clings beautifully to the meat.
The dish begins with browning the ham steaks in butter or oil, just enough to enhance their color and flavor. After removing the steaks, finely chopped shallots and garlic are sautéed in the same pan, allowing all the delicious browned bits to be lifted into the sauce. Madeira is added and simmered to reduce and concentrate its flavor, followed by broth and a touch of cream or Dijon mustard, if desired, for added complexity.
Return the ham steaks to the pan and let them gently warm through in the sauce, allowing the flavors to marry. The final dish is glossy and aromatic, with a balance of salty, sweet, and savory notes that complement each bite of the ham.
Serve Ham Steaks in Madeira Sauce over mashed potatoes, rice, or even buttered noodles to soak up the sauce. Add a side of green beans or roasted carrots for a complete, comforting meal.
Elegant enough for a dinner party but simple enough for a weekday meal, this dish offers classic European flavors with minimal effort—proving once again that great ingredients and simple techniques often deliver the most satisfying results.
Ingredients
- 1 lb ham steak bone-in, about 1-inch thick
- 2 tablespoons olive oil extra virgin
- 1 cup Madeira wine or substitute with another sweet wine
- 1 cup chicken broth low sodium
- 1 tablespoon butter unsalted
- 2 tablespoons flour all-purpose
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the ham steak and cook until browned on both sides, about 3-4 minutes each side. Remove and set aside.
- In the same skillet, melt the butter and whisk in the flour until golden brown to create a roux.
- Slowly add the Madeira wine and chicken broth, whisking constantly to prevent lumps.
- Return the ham steak to the skillet and simmer in the sauce for an additional 10-12 minutes, allowing the sauce to thicken.
- Serve the ham steak with the sauce poured over the top. Enjoy!
Nutrition
