- 1 large firm red apple such as Braeburn, Gala, Rome Beauty or Fuji
- 2 tablespoons unsalted butter
- 2 baked ham slices, 1/4-inch thick, quartered
- 1 large shallot, finely chopped
- 2 teaspoons cider vinegar
- 1/2 apple juice
- 1 1/2 tablespoons whole-grain mustard
- 1/2 tablespoon Dijon mustard, or to taste
- pinch of ground cloves
Preheat oven to 250°. Core whole apple (without peeling) and cut 8 (1/4-inch thick) rounds.
Heat 1 tablespoon butter in 12-inch nonstick skillet over moderately high heat, then saute ham, turning once, until browned, 5 to 6 minutes total. Transfer ham to heatproof dish and keep warm, loosely covered with foil, in oven. Add remaining tablespoon butter to skillet and saute apple slices, turning once, until golden and tender, 4 minutes total. Top each piece of ham with apple slice and continue layering, using all of ham and apple slices, to make 2 stacks. Keep warm in oven.
Add shallot to skillet and saute oven moderately high heat, stirring until golden. Add vinegar and cook, stirring 10 seconds or until absorbed by shallots. Add apple juice and boil until reduced by half. Add mustards and cloves and boil until mixture is slightly thickened and syrupy. Serve stacks with sauce.
This dish is delicious for brunch or dinner. Creamed onions would be particularly good with it, as would some fresh biscuits.