Ingredients
2 TABLESPOONS UNSALTED BUTTER
¼ CUP EXTRA-VIRGIN OLIVE OIL
2 HAM STEAKS, ABOUT 2 POUNDS TOTAL
2 LEEKS, WHITE AND LIGHT-GREEN PARTS ONLY, CHOPPED (ABOUT 1/2 CUP)
2 TABLESPOONS ALL-PURPOSE FLOUR
1 CUP MARSALA
1/2 CUP WATER
KOSHER SALT, TO TASTE
In a large skillet, melt the butter in 2 tablespoons of olive oil over medium-high heat. Brown the ham steaks on both sides, and remove to a plate.
Once the ham steaks are out of the skillet, add the leeks, and cook until softened, about 3 to 4 minutes.
Add the remaining 2 TBS of olive oil and the flour. Cook and stir to make a roux. Cook until the roux smells toasted but is not colored, about a minute or two. Add the Marsala wine and 1/2 cup of water, and bring to a simmer. Place ham steaks in the sauce, and simmer to meld the flavors, about 5 minutes. Taste the sauce, add salt to taste.