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