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Dilled Ham on Rice

 Dilled Ham on Rice
When expecting company, Debby Cole of Wolf Creek, Oregon fixes this main dish featuring ham in a comforting sauce seasoned with mustard and dill. "It makes a nice presentation with a tossed green salad, corn and dinner rolls," she relates.
6 ServingsPrep/Total Time: 30 min.


  • 4 cups julienned fully cooked ham
  • 2 tablespoons butter
  • 2 celery ribs, thinly sliced
  • 1 medium onion, chopped
  • 1 cup sliced fresh mushrooms
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1/4 to 1/2 cup milk
  • 2 teaspoons prepared mustard
  • 1/4 to 1/2 teaspoon dill weed
  • 1/2 cup sour cream
  • Hot cooked rice


  • In a large skillet, cook ham in butter until lightly browned. Add
  • celery, onion and mushrooms; saute until tender.
  • Combine the soup, milk, mustard and dill; add to the ham mixture.
  • bring to a boil; reduce heat. Stir in sour cream; heat through.
  • Serve over rice. Yield: 6 servings.
Nutritional Facts: 1 serving (1 cup) equals 292 calories, 18 g fat (8 g saturated fat), 78 mg cholesterol, 1,663 mg sodium, 10 g carbohydrate, 1 g fiber, 20 g protein.