Julia Child’s Ham Steaks with Madeira Cream Sauce

Julia Child’s Ham Steaks with Madeira Cream Sauce is the latest best tasting sauces over ham steaks I have ever had, even though I changed the recipe slightly the flavors are fantastic.

I did use garlic instead of shallots since I prefer the flavor over them.

I also add some heat to the dish because I love a little kick.

Even though I adapted the recipe to our preference it's still delicious, and most of the family isn't fond of peas so I didn't add them to my dish either but you can be your own judge.

Being a big fan of French cooking and Juila's cookbooks, you may also like to try Juila's Steak Diane and Juila's Coquilles Saint Jacques recipes both super easy also.

Scroll down to the easy printable recipe card for this delicious quick Madeira sauce and Ham Steak Recipes.

Simple and Quick Madeira

I was really pleased on how easy this recipe was, I dabble in many of Julia's recipes and I feel simplicity is best.


The ham is very tender and the flavors from the butter and heavy cream are a nice addition for the sauce with Madeira.


There are not a lot of complicated steps to the recipe and can be made quickly for any weeknight meal.


I personally like to had a side dish or Twice Baked Potatoes (which I usually make the day before and have them all week for sides) and Air Fried Asparagus on the side.

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Ham Steaks in Madeira Sauce

Yield: 4

Author: Claudia Lamascolo

Prep time: 10 MinCook time: 6 MinTotal time: 16 Min

Julia Child-inspired recipe for Ham Steak Madeira is an amazing sauce with peas and shallots lots of butter and divine. This is a slightly adapted version.

Ingredients

• 1 teaspoon olive oil
• 3 1/2 tablespoons salted butter, divided
• 2 (12-ounce) boneless cured ham steaks
• 1/4 cup Madeira
• 1 cup unsalted chicken stock
• 4 ounces fresh button or wild mushrooms, thinly sliced
• 1 tablespoon finely minced garlic (or use shallots like in the original recipe)
• 1 teaspoon granulated garlic powder
• Optional: 1/4 cup English peas
• 1/4 cup heavy cream

Instructions

1. Melt 1 1/2 tablespoon in a large cast-iron skillet.
2. Place the ham in the skillet and brown for 2 minutes on each side.
3. Add the garlic and saute for 1 minute.
4. Stir in the Madeira, simmer on low, stirring occasionally, for 1 minute.
5. Add the broth, garlic powder, and mushrooms, to the skillet; cook, dipping the ham back and forth in the broth. and continue to cook until mushrooms are tender about 8 minutes.
6. Remove the ham and mushrooms with a slotted spoon and place them in a dish.
7. Add the peas and cream scraping the bottom of the pan for browned bits and cook it until it slightly thickens around 6 minutes.
8. Remove from heat, and stir in the remaining s butter until blended.
9. Serve the sauce with ham.

Nutrition Facts

Calories

338.05

Fat (grams)

21.98

Sat. Fat (grams)

11.71

Carbs (grams)

6.38

Fiber (grams)

0.91

Net carbs

5.47

Sugar (grams)

2.65

Protein (grams)

25.75

Sodium (milligrams)

1605.99

Cholesterol (grams)

95.8

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