Over medium heat, melt 2 tablespoons of the butter in a nonstick skillet large enough to hold all the ham in one layer. Add the ham steaks and cook for about 2 minutes. Turn and cook on the other side for about 1 minute. Transfer to a platter and keep warm.

In the same skillet, add the shallots and tomatoes and cook, stirring, until wilted. Add the wine, bring to a boil, and simmer until most of the wine has evaporated. Add the cream and salt and pepper to taste and return to a simmer. Cook, stirring, for about 3 minutes.

Place a fine mesh strainer over a small bowl and pour the tomato and cream mixture through it, using a rubber spatula to push the solids through. Return the sauce to the skillet and allow it to simmer briefly. Swirl in the remaining butter and check for seasoning.

To serve, divide Sautéed Spinach and Tomatoes among 4 warmed serving plates. Place a steak over each serving of vegetables and spoon the sauce over all.

This recipe yields 4 servings.

Comments: Ham with cream is one of those cherished Burgundian dishes. This is a version of it, to be served with sautéed spinach and tomatoes.