Mustard Cream Spaetzle Topped Ham Steak

  • Level: Intermediate
  • Total: 28 min
  • Prep: 10 min
  • Cook: 18 min
  • Yield: 4 servings
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2 tablespoons butter

1 (1 1/2-pound) ham steak

1 1/2 cups heavy cream

2 tablespoons whole-grain mustard

Spaetzle, recipe follows


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


  1. 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.
  2. Top ham steak with mustard cream spaetzle.


  1. 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.
  2. Using a metal colander set over a pot of boiling, salted water, press spaetzle batter through holes directly into water.
  3. 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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