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1 small onion, finely chopped

1 1/2 cups apple cider

2 tablespoons cider vinegar

1 teaspoon mustard seed

1 teaspoon Dijon mustard

1 tablespoon olive oil

1 pound fully cooked bone-in ham steak (about 1/2 inch thick)

1 teaspoon grated peeled fresh ginger root

2 tablespoons butter

1/4 cup raisins

1 tablespoon minced fresh flat-leafed parsley leaves

1. In a measuring cup stir together cider, vinegar, mustard seeds and Dijon mustard.
2. In a large heavy skillet heat oil over moderately high heat until hot, sauté ham until golden and heated through, about 4 minutes on each side. Transfer ham to a platter and keep warm, covered.
3. In same skillet, cook onion in drippings over medium heat, stirring occasionally, until golden, about 5 minutes.
4. Add ginger root and cook, stirring, 1 minute; stir in cider mixture. Boil sauce, uncovered and stirring occasionally, until slightly thickened, about 5 minutes.
5. Add butter, raisins and parsley to sauce, mixing well. Pour sauce over ham and serve.

Serves 2.