Cured ham or prosciutto is very common in Italy, whereas cooked ham, known as prosciutto cotto, is less so, and usually used for sandwiches and antipasti. But here is a version that includes the Italian Marsala flavor and treats the ham slice like a scaloppina, with very delicious results. When your family is craving baked ham but you do not have the time, here is a flavorful alternative.
- 2 tablespoons unsalted butter
- ¼ cup extra-virgin olive oil
- 2 bone-in ham steaks, about 2½ pounds total
- 2 leeks, white and light-green parts only, chopped (about 2 cups)
- 2 tablespoons all-purpose flour
- 1 cup dry Marsala
- Kosher salt, to taste
In a large skillet, melt the butter in 2 tablespoons of olive oil over medium-high heat. Brown the ham steaks on both sides, and remove to a plate.
Once the ham steaks are out of the skillet, add the leeks, and cook until softened, about 3 to 4 minutes.
Add the remaining 2 tablespoons of olive oil and the flour. Cook and stir to make a roux. Cook until the roux smells toasted but is not colored, about a minute or two. Add the Marsala wine and ½ cup of water, and bring to a simmer. Nestle the ham steaks in the sauce, and simmer to blend the flavors, about 5 minutes. Taste the sauce, and add salt if necessary.