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| 1 mittel | onion |
| 3 Tasse | Filtered apple cider |
| 4 Esslöffel | cider vinegar |
| 2 Teelöffel | Mustard seeds |
| 2 Teelöffel | dijon mustard |
| 2 Esslöffel | olive oil |
| 2 x ca. 450 g | Fully cooked bone-in ham steak; (about 1/2-inch thick) |
| 2 Teelöffel | Grated peeled fresh ginger |
| 4 Esslöffel | butter unsalted |
| 1/2 Tasse | raisins |
| 2 Esslöffel | Minced fresh flat leafed parsley leaves |
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Finely chop onion and in a measuring cup stir together cider, vinegar, mustard seeds, and mustard.
In a large heavy skillet heat oil over moderately high heat until hot but not smoking and saute ham until golden and heated through, about 4 minutes on each side. Transfer ham to a platter and keep warm, covered.
In fat remaining in skillet cook onion over moderate heat, stirring occasionally, until golden, about 5 minutes. Add ginger and cook, stirring, 1 minute. Stir cider mixture and add to skillet. Boil sauce, stirring occasionally, until reduced to about 1 1/3 cups, about 5 minutes. Cut butter into 1/2-inch pieces. Add raisins to sauce and whisk in butter and parsley until butter is incorporated. Pour sauce over ham.
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