from The Complete Irish Pub Cookbook by Christine McFadden, et al.
1-3/4 pounds fresh ham, cut into 4 ¾”–thick steaks
Vegetable oil, for brushing
Parsley Sauce
2 tablespoons unsalted butter
1 shallot, finely chopped
3 tablespoons all-purpose flour
¾ cup ham or chicken stock (I used ham)
1 cup whole milk
1/3 cup chopped fresh parsley
Squeeze of lemon juice
½ teaspoon dry mustard
Salt and white pepper
First make the parsley sauce. Melt the butter in a skillet over medium-low heat. Add the shallot and cook for 2-3 minutes until soft but not colored.
Remove the skillet from the heat and stir in the flour. Return to the heat and cook for 1 minute, stirring. Reduce the heat to low, and whisk in the stock and milk. Keep whisking until the sauce starts to bubble. Stir in the parsley, then add the lemon juice, mustard, pepper, and a pinch of salt. Simmer gently, stirring often, for 20 minutes
Meanwhile, remove the rind, but not the fat, from the ham steaks. Slash the fat at ¾-inch intervals. Brush with oil on both sides.
Heat a ridged grill pan over high heat. Cook the steaks on one side for 5-6 minutes. Once they start to color on the underside, cover with a lid and reduce the heat to medium. Turn and cook the other side for 5 minutes, covered.
Place the steaks on warm serving plates, pour the sauce over them and serve.