Heat a heavy sauté pan over medium-high heat. Add the butter.
When the butter is beginning to froth, add the ham steaks in batches, browning well on both sides.
When the ham steaks are browned, add the onions to the pan and sauté until tender and just beginning to brown.
Deglaze the pan with the apple cider, then add the vinegar, chicken stock, chili powder, chipotle powder, honey, and bring to a boil.
Combine the cornstarch with 3 tablespoons of water and whisk into the sauce to thicken.
Return the ham to the gravy to warm through. Transfer the ham steaks to a platter and serve the gravy on the side.