Does anyone one know what kind of ham recipe im looking for?

a few years ago i made this ';ham steak'; i cooked on the stove top and used a lil digjon mustard. once it was cooked i made a sauce with sour cream. i cant find it anywhere . ive tried allrecipes and tried searching everywhere else. anyone know the recipe or something similar.thanx so muchDoes anyone one know what kind of ham recipe im looking for?
This might be the recipe for the sauce you were making.


Cook the ham steak as you did before and serve with the sauce --





Mustard Sauce for Ham





2 eggs, beaten


1/2 cup sugar


5 Tablespoons dry mustard


2 teaspoons salt


Dash of pepper


1 cup half and half cream


1/4 cup vinegar





In top of a double boiler, beat two eggs. Mix together the sugar, mustard, salt and pepper. Add to eggs. Slowly stir in cream. Cook over boiling water until mixture thickens. Remove from heat. Slowly add vinegar while stirring.





Enjoy! ~-~Does anyone one know what kind of ham recipe im looking for?
Maybe this is what your looking for.You can use the ham steaks instead of chops


pork chops with savory sour cream sauce





Heads Up:


Remember to remove the pan from the heat before adding the sour cream to the sauce base. Otherwise you run the risk of the sour cream curdling. The options are full-fat sour cream or reduced-fat. Fat-free won't do.





Makes 4 Servings





Menu Gameplan:


Step 1: cook the buttered egg noodles with poppy seeds


Step 2: cook the pork chops with savory sour cream sauce


Step 3: make the steamed baby carrots


Step 4: serve





Here's How to Make It in 20 Minutes:





Before You Start:





Bring a large pot of water, covered, to a boil over high heat to cook the noodles.





Step 1: cook the buttered egg noodles with poppy seeds





3 quarts water


Salt to taste


8 ounces egg noodles


1 tablespoon butter


1 tablespoon poppy seeds





Pour the water into a large pan, salt lightly, and cover. Bring to a boil over high heat. Add the noodles, stir to separate, and cook according to the directions on the package until al dente. Drain in a colander, return to the pan, and add the butter and poppy seeds. Stir until the butter is melted. Keep warm, covered.





Step 2: cook the pork chops with savory sour cream sauce





2 teaspoons cornstarch


鈪?cup dry white wine (or omit wine and use 鈪?cup chicken broth)


鈪?cup fat-free reduced-sodium chicken broth


2 tablespoons Dijon mustard


2 tablespoons chopped fresh parsley


4 boneless pork loin chops (about 1录 pounds total weight)


Salt and pepper to taste


鈪?cup regular or reduced-fat sour cream (do not use fat-free)





1. In a small saucepan, whisk the cornstarch together with the wine and broth (or only broth). Add the mustard, and whisk until smooth. Chop enough parsley to measure 2 tablespoons.


2. Place the pork chops in a large nonstick skillet over medium-high heat. Season with salt and pepper. Cook until the chops are well browned on the first side, about 5 minutes. Turn and brown the second side, about 3 to 4 minutes. Remove the pan from the heat.


3. While the chops are cooking, place the saucepan with the broth mixture over medium heat. Bring to a boil, stirring constantly, and simmer until slightly thickened, about 3 minutes. Remove from the heat and stir in the sour cream and parsley until blended. Season with salt and pepper and cover to keep warm.








Step 3: make the steamed baby carrots





陆 cup water


1 bag (16 ounces) baby carrots


1 tablespoon butter (optional)


Salt and pepper to taste





Pour the water into a saucepan with a tight-fitting lid. Place the carrots in a steamer basket and place the basket in the saucepan. Cover, bring to a boil over medium heat, reduce the heat to low, and steam until the carrots are tender, about 10 minutes. Turn the carrots into a serving bowl, add the butter, if desired, and season with salt and pepper. Place the bowl on the table.





Step 4: serve





1. Place 1 pork chop on each of 4 dinner plates. Add a serving of noodles next to the chops. Spoon some of the sour cream sauce over the chops and noodles and serve at once with the carrots as an accompaniment.


2. When ready for dessert, divide the cantaloupe among 4 dessert bowls and pass the chocolate cookies on a plate.
Hollandaise Sauce?
HAM STEAKS





6 ham steaks


3 c. sherry


1/2 c. (125 g) butter, melted


3 tbsp. dry mustard


1/2 c. brown sugar


2 cloves garlic, crushed


Paprika





1. Mix sherry, butter, mustard, brown sugar, garlic and paprika.


2. Marinate ham steaks in the mixture for at least 2 hours.