4 x 6mm-thick good quality ham off the bone, brought to room temperature
1 tsp olive oil
1 French shallot, minced
3 sprigs of tarragon, leaves chopped (+ extra for garnish)
1 cup dry white wine like Chardonnay, or even better – a Chablis
1 cup of chicken stock
200g (1/2 can) Ardmona crushed tomatoes
Salt to taste
To serve, boiled kipfler potatoes, dressed in butter and parsley.
Place the shallots, tarragon, white wine, stock and a crack of pepper into saucepan and turn the heat up to reduce by half. Add the tomato and cook for a further 10 minutes.
Heat a griddle pan on high, and rub the olive oil into the ham. Grill the ham for about 30 seconds on each side, just to warm it up.
Stir the cream into the sauce and allow to gently bubble away until it thickens and the sauce becomes velvety.
Place one ham steak on each plate and arrange 3-4 potatoes on top. Serve hot sauce over the ham and boiled potatoes.