Mustard Cream Spaetzle Topped Ham Steak

One of the things we’ve been doing in an attempt to increase the “frugal factor” of our meals is to try to make dishes from what we already have on hand. When I found a ham steak that we got last summer at the Athens Farmers Market, I searched high and low for a recipe that would do it justice, something other than your good ‘ole fried ham steak with red eye gravy and grits. This sounded delicious on paper, but we never imagined just how delicious it really was. The mustard cream sauce/spaetzle combo is a keeper, even if served with something other than a good ham steak.

Mustard Cream Spaetzle Topped Ham Steak

Mustard Cream Spaetzle Topped Ham Steak
recipe courtesy Emeril Lagasse

2 tbsp. butter
1 (1 1/2 lb) ham steak
1 1/2 c. heavy cream
2 tbsp. whole-grain mustard
Spaetzle, recipe follows

Melt butter in a large skillet over medium heat. Saute ham steak until heated through and browned, about 2-3 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.

recipe courtesy Emeril Lagasse

3 eggs
1 c. milk
1/4 tsp. freshly grated nutmeg
Kosher salt and freshly ground white pepper
3 c. 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 the surface, about 5 minutes. Scoop up with a slotted spoon and drain well as they cook or drain all at once.

4 thoughts on “Mustard Cream Spaetzle Topped Ham Steak

  1. Mmmm…I bet the spatzle would be good with swiss chard or kale cooked in to increase nutrient value. Both are traditional to Swiss cooking.

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