Baked Ham with Cucumber, Tarragon, and Mushroom Sauce
1 Tbsp unsalted butter
4 large mushrooms, sliced thinly
1 cucumber, peeled, seeded and sliced thin crosswise (1 1/2 cups)
2 tsp finely chopped fresh tarragon + sprigs for garnish
2 Tbsp heavy cream
1/4 tsp dijon-style mustard
3/4 lb ham steak, trimmed
In a skillet, melt butter over moderate heat until foam subsides.
In it cook mushrooms, stirring, until they begin to give off their
liquid. Add cucumbers and cook, stirring, 3-5 minutes, or until
cucumber is slightly softened. Stir in chopped tarragon, cream,
and mustard, and cook until thickened slightly. Put ham in a baking
dish and spread with cucumber mixture. Bake in the middle of a
preheated 350-degree oven for 10 minutes, or until heated through.
Garnish with tarragon sprigs.