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