Griddled Ham Steaks With Spring Onions And Mustard

Well while this was not a dish I think I will make again, it certainly was not a bad way to use up an entire extra ham we had from making stromboli on the 18th.  I served it with rice and a salad.  It was pretty quick; it certainly was fast since I didn't need to really cook a protein.  The sauce came together pretty quick and it could be made ahead of time.  A solid "c" meal:)

Griddled Ham Steaks With Spring Onions And Mustard
3/4 lb pearl onions
1 T  unsalted butter
2 T  extra-virgin olive oil,plus more for frying
1 lb spring bulb onions,sliced 1/4 inch thick
2 t  chopped thyme
1    garlic clove,minced
1/2 c  dry white wine
3/4 c  low-sodium chicken broth
2 T  Dijon mustard
1/3 c  chopped parsley
Salt and freshly ground pepper
4    eight ounce ham steaks about 1/3 inch thick
1. In a small saucepan of boiling salted water, cook the pearl
onions until just tender, about 3 minutes. Drain and trim the onions,
then squeeze them from their skins.
2. In a large skillet, melt the butter in the 2 tablespoons of olive
oil. Add the sliced onions and thyme, cover and cook over moderately
low heat, stirring a few times, until softened, about 7 minutes. Add
the garlic and cook over moderate heat until fragrant, about 2 minutes.
Add the pearl onions and wine and cook over moderate heat until the
wine has reduced by half, about 3 minutes. Add the broth and simmer
until reduced by one-third, about 4 minutes. Remove from the heat, stir
in the mustard and parsley and season with salt and pepper. Cover the
skillet and keep warm.
3. Heat a griddle over two burners. Add enough olive oil to lightly
coat the griddle. Cook the ham steaks over moderately high heat until
browned on the bottom, about 3 minutes. Turn and cook until heated
through, about 1 minute. Transfer the ham to plates, top with the onion
mixture and serve.
Make Ahead The onion mixture can be refrigerated for up to 2 days.