Step 1
Cut each apple into quarters, and then each quarter into 4 slices.
Step 2
In a small bowl, whisk together the brown sugar, cider vinegar, apple cider or juice, cinnamon, and Dijon mustard. Reserve until needed. Prep the apples as directed.
Step 3
Melt the butter in a large skillet over high heat. As soon as the butter melts, wait half a minute and add the apples. Sauté for 3-4 minutes, or until the edges start to brown slightly.
Step 4
Pour in the reserved mixture, turn the heat down to medium-high, and cook until the apples are tender and the liquid has reduced down to a glaze. If the liquid begins to get to thick before the apples are tender, just add a splash of water and continue cooking.
Step 5
Taste and season with salt and freshly ground black pepper to taste. It may seem odd to add salt and black pepper to this apple sauce, but it's a very important flavor component. Serve hot, spooned over sliced ham, or ham steak.
