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.
From Gourmet Magazine.
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