Ham In Mustard Sauce

Oxmoor House
4 servings


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1 (3/4-inch-thick) center-cut, fully cooked ham slice, about 1 pound, quartered
1/2 cup whipping cream
2 tablespoons prepared mustard
2 tablespoons tomato paste
3/4 cup beef broth
2 tablespoons finely chopped onion
1 tablespoon Burgundy or other dry red wine
1 tablespoon chopped fresh parsley
Hot cooked rice


Brown ham pieces in a large skillet. Remove to a warm platter. Set aside and keep warm.

Combine whipping cream, mustard, and tomato paste in a small bowl; stir well, and set aside. Combine beef broth, onion, and wine in skillet. Bring to a boil. Add whipping cream mixture to broth mixture. Cook over low heat 1 minute, stirring constantly. Stir in parsley. Add ham quarters to sauce mixture; cook over low heat 5 minutes or until sauce is slightly thickened. Serve ham and sauce over rice.

Created date

February 2010