2 tablespoons butter
1 (1 1/2-pound) ham steak
1 1/2 cups heavy cream
2 tablespoons whole-grain mustard
Spaetzle, recipe follows
Melt butter in a large skillet over medium heat. Saute ham steak until heated through and browned, about 2 to 3 minutes per side. Transfer ham steak to platter, keep warm. Add heavy cream to skillet and reduce until thick enough to coat the back of a spoon, about 3 minutes. Add mustard and simmer 1 minute. Add cooked spaetzle and toss to coat.
Top ham steak with mustard cream spaetzle.
3 eggs
1 cup milk
1/4 teaspoon freshly grated nutmeg
Kosher salt and freshly ground white pepper
3 cups all-purpose flour, or as needed
In a bowl whisk together eggs, milk, nutmeg, salt and pepper. Gradually stir in enough flour to make a thick batter. You will probably not need all 3 cups.
Using a metal colander set over a pot of boiling, salted water, press spaetzle batter through holes directly into water.
When spaetzle are cooked through, they will float to surface, about 5 minutes. Scoop up with a slotted spoon and drain well as they cook or drain all at once.
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By nlnichols_13176921
Gillette, NJ
on March 29, 2011
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Sorry. Both my husband and I found this recipe very bland. The mustard cream sauce had no taste and hid the flavor of the spaetzle and ham. Will not make this one again!
By Colorado Robin
Colorado Spring...
on October 19, 2010
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Very good recipe! For the spaetzle, I added a 1/4 tsp of baking powder based on another recipe on this site. I also added a pinch of cardamom. I used a food mill to make the spaetzle. Even at high altitude, it cooked up fast. The biggest challenge was timing. I didn't want to make spaetzle while simultaneously stirring a cream sauce, nor did I want to let the sauce sit too long. I started with the ham and spaetzle, letting the cooked spaetzle drain in a colander as I was making more. Once done, I tossed the spaetzle in butter in another pot to stop it from clumping while reducing the ham juices and cream. The mustard added nice flavor without tasting too strong. The spaetzle would be fantastic with bratwurst.
By reidtobe_387320
Metuchen, NJ
on October 20, 2008
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I wasn't sure aout this mainly because I never made spaetzle. We wound up really enjoying it. I think i used a colander with holes that were too small.....I will try again. the only down side was it did not reheat well.
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