Ham Steaks With Curry Sauce (Jambon Le Tout Paris)
['6 (1/2-inch–thick) ham steaks', '1/2 cup clarified butter', '3 tablespoons warmed Cognac', '1 1/2 cups heavy cream', '1 1/2 teaspoons curry powder', '1 tablespoon minced parsley']
In a large skillet, brown ham steaks on both sides in clarified butter. Add Cognac, ignite it, and shake the pan until the flames go out. Stir in cream and curry powder and simmer the sauce over moderate heat for 5 minutes.
Transfer ham to a heated serving platter and reduce the sauce until it is slightly thickened. Pour the sauce over the ham and sprinkle it with minced parsley.
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