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.