Yield about 1/2 cup Number Of Ingredients 7 Steps:
In a small saucepan, off heat, combine sugar, mustard, salt and pepper. Whisk in vinegar until it forms a paste. Add cream, whisking, and beat in yolk. Heat over low heat, whisking constantly, until sauce thickens slightly, do not boil or sauce will curdle. Serve the sauce warm with slices of baked ham.
Time 35m Yield 2 ham steaks, 4 serving(s) Number Of Ingredients 4 Steps:
Place 1 slice of ham in greased baking dish. Mix mustard and brown sugar. Spread half of it on the ham. Top with other slice and spread with rest of prepared mixture. Cover with evaporated milk and bake in 350* oven for 20-25 minutes, basting frequently. Brown slightly under broiler. Serve on platter with remaining sauce poured over it.
Time 20m Yield 4 servings. Number Of Ingredients 5 Steps:
Place ham steaks in a large skillet. In a small bowl, combine water and mustard; pour over ham. Bring to a boil. Reduce heat; cover and simmer for 3-4 minutes on each side or until heated through. Remove from the heat; stir in sour cream and onions.
Time 28m Yield 4 servings Number Of Ingredients 10 Steps:
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. 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.
Time 45m Yield 6 Number Of Ingredients 8 Steps:
Bring about 3 inches of water to a simmer in the bottom of a double boiler. Whisk together the sugar, vinegar, tomato soup, mustard powder, egg yolks, and melted butter in the top of the double boiler. Transfer 1/4 cup of the mixture to a small bowl; mix in flour until smooth. Whisk flour mixture back into mustard sauce; combine thoroughly. Cover and turn heat to medium-high. Cook sauce until thick, approximately 30 minutes; stir occasionally. Turn heat to low and simmer sauce to hold.
Time 15m Number Of Ingredients 7 Steps:
Put the shallots, wine, bay leaf and sugar in a pan and set over a medium heat. Simmer until the wine has reduced by half and the shallots have softened. Stir in the 2 mustards and crème fraîche. Serve warm or cold.
Time 42m Yield 4 serving(s) Number Of Ingredients 6 Steps:
To prepare mustard sauce, in a small dish, combine mustard, brown sugar, honey, pepper and rosemary, mix well. Reserve 1/4 cup of sauce. Add ham steaks to sauce in dish, turning to coat. Cover dish with plastic wrap and chill 30 minutes, turning once. Preheat the broiler. Place ham steaks on a foil-lined broiler pan. Broil ham steaks 4in from heat, turning once until browned and heated through, about 7 minutes.
Time 15m Yield 16 Number Of Ingredients 6 Steps:
In a small bowl, mix together the flour, sugar and mustard powder until evenly blended. Whisk together the milk and egg yolks in a saucepan, and slowly whisk in the mustard mixture. Stir in the vinegar. Whisking constantly, bring the mixture to a boil over medium heat, reduce heat to low, and simmer until thickened.
Time 5m Number Of Ingredients 5 Steps:
In a medium bowl, combine mustard, parsley, and mayonnaise; season with salt and pepper. (To store, refrigerate up to 3 days.) If desired, heat ham, according to package instructions; slice and serve with sauce.
Number Of Ingredients 3 Steps:
Heat reserved skillet, without washing, over high heat. Once hot, remove skillet from heat, and carefully pour in vermouth; using a wooden spoon, scrape up any browned bits. Cook until wine is almost completely reduced, about 45 seconds. Stir in mustard, about 15 seconds. Add cream and any juices that have collected under steak; stir to combine. Pour over steak, and serve immediately.
Yield Makes about 1 cup Number Of Ingredients 6 Steps:
Boil white wine and shallots in heavy medium saucepan over high heat until liquid evaporates, about 4 minutes. Reduce heat to medium-high. Add whipping cream and simmer until reduced to 1 cup, about 2 minutes. Add Dijon mustard, basil and dill. Simmer 2 minutes to blend flavors. Season sauce to taste with salt and pepper.
Time 1h45m Yield 2 ham loaves (6-8 servings each). Number Of Ingredients 18 Steps:
In a large bowl, combine the bread crumbs, milk and eggs. Crumble meat over mixture and mix well. In a small bowl, combine brown sugar, cloves and mustard. Spread in two greased 9x5-in. loaf pans. Press meat mixture on top. Bake, uncovered, at 350° for 1-1/2 hours or until a thermometer reads 160°. Let stand for 10 minutes before inverting onto serving platters., For sauce, combine egg yolks, mustard, vinegar, sugar, water and salt in a heavy saucepan. Cook and stir over low heat until mixture is thickened and reaches 160°, about 5 minutes. Remove from the heat. Stir in butter and horseradish. Cool. Fold in cream. Serve with ham loaves.
