Ham Steak with Maple-Bourbon Glaze

Maple-flavored syrup is sold in most supermarkets, but it lacks the intense flavor of pure maple syrup, which is preferred for the ham. Although costly, pure maple syrup is worth the extra money. Store the syrup in the refrigerator once opened because it spoils quickly if left at room temperature.

WHAT TO DRINK
The cook suggests a dry rosé to accompany this dinner. Try a varietal Cabernet rosé from California or a fine French Tavel.

Assemble these supplies:

• 1 1/2 tablespoons unsalted butter
• 1 1/2-inch-thick center-cut ham steak (about 21/2 pounds)
• Pinch of ground cloves
• 1/4 teaspoon dry mustard
• 1 teaspoon all-purpose flour
• 1/4 cup plus 2 tablespoons dry red wine
• 2 tablespoons bourbon
• 1/4 cup pure maple syrup

Steps in preparation:

1. In large heavy-gauge skillet, melt butter over medium heat. Brown ham on both sides, 6 to 7 minutes per side, and transfer to platter. Remove skillet from heat and reserve.
2. In small bowl, combine cloves, dry mustard, flour, and 2 tablespoons water.
3. Return skillet to low heat. Add spice mixture, red wine, bourbon, and maple syrup, and stir until blended. Cook slowly, stirring constantly, until glaze begins to thicken, 1 to 2 minutes.
4. Return ham to skillet and heat through, turning once or twice, about 8 minutes.
5. Transfer ham to cutting board and slice crosswise. Arrange 3 to 4 slices on each of 4 dinner plates and top with glaze.