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1
To make the ham sausage, combine the ham and shallot in a food processor and process until finely cut.
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2
Add the tarragon, pepper, and cream and process to blend without pureeing.
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3
Cover and refrigerate until ready to use.
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4
To make the ballotine, bring a medium saucepan filled with water to a boil over high heat.
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5
Drop in the chard leaves and boil just to wilt, about 30 seconds.
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6
Drain and set aside to cool while preparing the chicken breast.
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7
Place the chicken breast between sheets of waxed paper and pound with a mallet until no more than 1/4 inch thick.
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8
Place the breast skin side down on a work surface and sprinkle generously with salt.
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9
Set the chard leaves across the surface of the breast.
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10
Place the ham sausage in the center and spread it over the leaves, leaving a 1-inch edge exposed along the long sides.
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11
Starting from a long side, roll up the breast to enclose the sausage and then tuck in the ends.
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12
Wrap in a length of cheesecloth long enough to leave 1 inch at either end after wrapping.
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13
Tie off the ends with kitchen string, and girdle the roll in four places with kitchen string.
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14
To cook the ballotine, heat the butter in a deep-sided saute pan or large pot over medium-high heat.
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15
Add the ballotine and cook, turning often, until browned all around, about 10 minutes.
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16
Add the broth and bring to a boil.
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17
Decrease the heat to maintain a brisk simmer, cover, and cook, turning three times, until firm when pressed but still a little bouncy rather than hard, about 20 minutes.
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18
Transfer to a plate and set aside to rest for 10 minutes.
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19
Strain the broth through a fine-mesh sieve into a small bowl and set aside to cool while the ballotine rests.
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20
Skim the fat off the top of the cooled broth, place the broth in a small saucepan, and whisk in the mustard.
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21
Put the pan over medium heat and heat just until the mixture begins to boil.
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22
To serve, remove the cheesecloth from the ballotine and slice it into 1/2-inch-thick rounds.
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23
Arrange the slices on a platter, pour the warm sauce over them, and serve.
