Ingredients

• 1 small onion
• 1 1/2 cups filtered apple cider
• 2 tablespoons cider vinegar
• 1 teaspoon mustard seeds
• 1 teaspoon Dijon mustard
• 1 tablespoon olive oil
• a 1-pound fully cooked bone-in ham steak (about 1/2 inch thick)
• 1 teaspoon grated peeled fresh gingerroot
• 2 tablespoons unsalted butter
• 1/4 cup raisins
• 1 tablespoon minced fresh flat-leafed parsley leaves

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Instructions

1. Finely chop onion and in a measuring cup stir together cider, vinegar, mustard seeds, and mustard.
2. In a large heavy skillet heat oil over moderately high heat until hot but not smoking and sauté ham until golden and heated through, about 4 minutes on each side. Transfer ham to a platter and keep warm, covered.
3. In fat remaining in skillet cook onion over moderate heat, stirring occasionally, until golden, about 5 minutes. Add gingerroot and cook, stirring, 1 minute. Stir cider mixture and add to skillet. Boil sauce, stirring occasionally, until reduced to about 2/3 cup, about 5 minutes. Cut butter into 1/2-inch pieces. Add raisins to sauce and whisk in butter and parsley until butter is incorporated.
4. Pour sauce over ham.