Ingredients
16 ounces
Farmland Ham Steaks
16 ounces
2 tablespoons
Unsalted Butter
2 tablespoons
1 tablespoon
Extra Virgin Olive Oil
1 tablespoon
2 tablespoons
Shallots, Minced
2 tablespoons
1 cup
Strawberry-Rhubarb Preserves
1 cup
2 tablespoons
White Wine Vinegar
2 tablespoons
Directions
In a small saucepan, combine the shallots, ginger, preserves, and vinegar, and bring to a simmer.
Remove from heat and allow to cool completely.
Heat a large skillet or griddle over medium-high heat.
Sear the steaks until browned and heated through.
Transfer the ham steaks to a platter and serve with the chutney.
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