Combine 2 tablespoons butter with the Dijon and honey; reserve.
Warm a serving dish in a 275°F oven.
Heat a large skillet over medium-high heat with 1 tablespoon olive oil, a turn of the pan. Add the ham steaks or smoked chops and cook to caramelize and heat through, about 3-4 minutes per side. Transfer the ham or chops to a warm serving dish and cover with foil.
Add the remaining oil, a turn of the pan, to the skillet and sauté the apples until tender-crisp, 3-4 minutes. Add the leeks and season with salt, pepper and thyme, and cook 3-4 minutes more to soften. Deglaze the pan with brandy, then with the wine or stock. Melt in the remaining 2 tablespoons butter.
Toast the bread and butter with the honey-Dijon mixture.
Serve the ham steak or smoked chops with apples and leeks on top and toast points alongside.