Ham steaks with rosemary and honey

Cut the ham pen into approximately equal pieces. Sprinkle with salt and pepper.

Put the garlic with onion, stock or fond, red wine and honey in a saucepan and leave to reduce to 2/3 (300 ml) without the lid.

Heat the olive oil in a frying pan. Fry the hamlets around light brown.

Pour in the sauce and gently simmer the meat for 30 minutes, depending on the thickness of the pieces until the meat is tender. Add the rosemary for the last 5 minutes.