Baked Ham with Cucumber, Tarragon, and Mushroom Sauce

• 1 tablespoon unsalted butter
• 4 large mushrooms, sliced thin
• 1 cucumber, peeled, seeded, and sliced thin crosswise (about 1 1/2 cups)
• 2 teaspoons finely chopped fresh tarragon leaves plus tarragon sprigs for garnish if desired
• 2 tablespoons heavy cream
• 1/4 teaspoon Dijon-style mustard
• a 3/4-pound ham steak, trimmed

1. In a skillet melt the butter over moderate heat until the foam subsides and in it cook the mushrooms, stirring, until they begin to give off their liquid.
2. Add the cucumber and cook the mixture, stirring, for 3 to 5 minutes, or until the cucumber is softened slightly.
3. Stir in the chopped tarragon, the cream, and the mustard and cook the mixture until it is thickened slightly.
4. Put the ham in a baking dish and spread it with the cucumber mixture.
5. Bake the ham in the middle of a preheated 350F.
6. oven for 10 minutes, or until it is heated through, and garnish the top with the tarragon sprigs.

unsalted butter, mushrooms, cucumber, tarragon, heavy cream, mustard, ham steak

Taken from www.epicurious.com/recipes/food/views/baked-ham-with-cucumber-tarragon-and-mushroom-sauce-10553 (may not work)