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Recipe
Baked Ham With Cucumber, Tarragon, And Mushroom Sauce Recipe
| Servings: 1 |
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 384g | |
| Calories 620 | |
| Calories from Fat 329 | 53% |
| Total Fat 37.08g | 46% |
| Saturated Fat 19.1g | 76% |
| Trans Fat 0.0g | |
| Cholesterol 225mg | 75% |
| Sodium 4330mg | 180% |
| Potassium 1132mg | 32% |
| Total Carbs 0.85g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.04g | 0% |
| Protein 67.28g | 108% |
Ingredients Convert Measures
- 1 Tbsp. unsalted butter
- 4 lrg mushrooms sliced thin
- 1 x cucumber peeled, seeded, and sliced thin crosswise (about 1 1/2 c.)
- 2 tsp finely minced fresh tarragon leaves plus tarragon sprigs for garnish if you like
- 2 Tbsp. heavy cream
- 1/4 tsp Dijon-style mustard
- a 3/4-lb. ham steak trimmed
Directions
- In a skillet heat the butter over moderate heat till the foam subsides and in it cook the mushrooms, stirring, till they begin to give off their
- liquid. Add in the cucumber and cook the mix, stirring, for 3 to 5 min, or possibly till the cucumber is softened slightly. Stir in the minced tarragon, the cream, and the mustard and cook the mix till it is thickened slightly. Put the ham in a baking dish and spread it with the cucumber mix. Bake the ham in the middle of a preheated 350°F. oven for 10 min, or possibly till it is heated through, and garnish the top with the tarragon sprigs.
- Serves 2.
