Emeril Lagasse’s new cookbook Essential Emeril is now available for pre-order!

For more information about the book and to pre-order your copy today click here.


Mustard Cream Spaetzle Topped Ham Steak

  • Yield: 4 servings


  • 2 tablespoons butter
  • 1 (1 1/2-pound) ham steak
  • 1 1/2 cups heavy cream
  • 2 tablespoons whole-grain mustard
  • Spaetzle


  • 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.