Ham Steaks with Cider Pear Sauce
|Reduced calorie margarine||2 Teaspoon|
|Fully cooked boneless smoked ham steak||6 Ounce|
|Pear||5 Ounce, cored, pared and thinly sliced into 1/8 inch thick slices (small size)|
|Port wine||1⁄4 Cup (4 tbs)|
|Unfermented apple cider||2⁄3 Cup (10.67 tbs) (no sugar added)|
|Dijon style mustard||1 Teaspoon|
|Lemon juice||1⁄2 Teaspoon|
In 12-inch skillet melt margarine; add ham and cook over high heat, turning once, until browned on both sides, 2 to 3 minutes on each side.
Transfer ham to plate; set aside and keep warm.
To same skillet add pear slices and saute over medium heat, gently shaking pan occasionally, until slices begin to soften, about 1 minute.
Add wine to skillet and cook 1 minute longer.
In 1-cup liquid measure or small bowl combine remaining ingredients, stirring to dissolve cornstarch; add to pear mixture and cook, stirring constantly, until mixture thickens and is reduced by half, 2 to 3 minutes.
Return ham to skillet and turn to coat with sauce.
Transfer ham to serving platter and top with sauce.