Ingredients
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30 ml of olive oil
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1 small chopped onion
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A few sprigs of fresh thyme
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1 tsp of mustard seeds
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1 tbsp of Dijon mustard
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250 ml of chicken broth
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15 g of cornstarch diluted in a bit of broth
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1 smoked méchoui ham from Charcuterie Fortin, sliced into 1.5 cm thick pieces
Preparation
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Heat 30 ml of olive oil in a large non-stick skillet over medium-high heat. Brown the ham slices for about 2 minutes on each side.
Brown the ham slices for about 2 minutes on each side.
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Sauce moutarde :
In a saucepan, add a drizzle of olive oil, then sauté the chopped onions and fresh thyme over medium heat until the onion is translucent.
Add the mustard seeds and Dijon mustard. Stir well to release all the flavors.
Pour in the chicken broth and bring to a boil.
Finally, stir in the cornstarch previously diluted in a bit of broth. Let it thicken gently over low heat.
Arrange the ham slices nicely on a serving plate, then generously pour the mustard sauce over them.