Mix together the flour, pepper, and salt in a bowl. Add the egg and yolks to the bowl and pour in the milk. Stir well to make a thick batter like consistency.

Prepare the smoked ham or bacon by cutting it into small cubes. Mince the garlic cloves and finely chop the dill and chives.

Bring a pot of water to a boil over high heat.

Using a large colander, add about 1/3 of the spaetzle batter to it. Hold the colander over boiling water and stir the batter with a ladle or spoon, pressing it through the holes in the bottom and side to assist it in dropping into the hot water to cook. Let the spaetzle cook 3-5 minutes or until firm and tender to the bite. Transfer the cooked spaetzle to with a slotted spoon to another colander or bowl between cooking each batch.

Heat the butter in a saute pan over medium heat. Add garlic and mustard seeds to the pan and allow them to cook 2-3 minutes, stirring frequently so the garlic doesn’t burn. Add the ham to the pan and continue to cook until it’s become crisp around the outside; approximately 8 -10 minutes.

Transfer the spaetzle to the pan and stir to coat it in butter, mustard seeds and mix well with the ham. Add the dill to the pan and stir again.

Turn off the heat and add the rest of the chives to the spaetzle, stir and serve immediately.