1 1/2 to 2 lbs. turkey breast, boneless
4 tbsp. butter, melted
1/2 tsp. black pepper
3/4 c. water
1 tsp. minced onion, dry
1 can (4 1/2 oz.) deviled ham
8 oz. sour cream
1 tbsp. Dijon style mustard

Melt butter in shallow roasting pan in 350 degree oven. Roll turkey breast in butter. Leave skin side up. Sprinkle with pepper, pour water in pan and sprinkle with onions. Bake 45 minutes or until turkey is done and tender.

Remove turkey onto serving platter. Pour juices into skillet. Bring to boil, whisk slowly, constantly simmer until liquid is reduced to about 1/2 cup. Whisk in ham, sour cream and mustard.

Spoon over turkey and return to baking pan. Bake another 15 minutes or longer until sauce sets. Sprinkle with freshly chopped parsley and slice thinly to serve.

Additions: parsley, boiled, unpeeled red potatoes and broccoli. Yield: 4 (6 oz.) portions