Saucy Ham and Rice Recipe

4 1
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Saucy Ham and Rice Recipe

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4 1
Publisher Photo
This recipe is a tasty takeoff on beef Stroganoff. It is my husband's favorite way to eat leftover ham, so I prepare it for him at least once a month.
MAKES:
4-6 servings
TOTAL TIME:
Prep/Total Time: 20 min.
MAKES:
4-6 servings
TOTAL TIME:
Prep/Total Time: 20 min.

Ingredients

  • 1-1/2 pounds fully cooked ham, julienned
  • 1 tablespoon butter
  • 1 cup chopped celery
  • 1 cup julienned green pepper
  • 1 small onion, cut into thin wedges
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 2 tablespoons prepared mustard
  • 3/4 teaspoon dill weed
  • 1/8 teaspoon celery salt
  • 1 cup (8 ounces) sour cream
  • Hot cooked rice

Directions

In a large skillet, saute ham in butter for 2 minutes. Add the celery, green pepper and onion; saute until tender.
Stir in the soup, mustard, dill and celery salt; stir until smooth. Stir in sour cream; heat through (do not boil). Serve with rice. Yield: 4-6 servings.
Originally published as Saucy Ham and Rice in Country Pork 1996, p57

Nutritional Facts

1 cup: 269 calories, 15g fat (8g saturated fat), 90mg cholesterol, 1676mg sodium, 9g carbohydrate (3g sugars, 1g fiber), 24g protein.

  • 1-1/2 pounds fully cooked ham, julienned
  • 1 tablespoon butter
  • 1 cup chopped celery
  • 1 cup julienned green pepper
  • 1 small onion, cut into thin wedges
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 2 tablespoons prepared mustard
  • 3/4 teaspoon dill weed
  • 1/8 teaspoon celery salt
  • 1 cup (8 ounces) sour cream
  • Hot cooked rice
  1. In a large skillet, saute ham in butter for 2 minutes. Add the celery, green pepper and onion; saute until tender.
  2. Stir in the soup, mustard, dill and celery salt; stir until smooth. Stir in sour cream; heat through (do not boil). Serve with rice. Yield: 4-6 servings.
Originally published as Saucy Ham and Rice in Country Pork 1996, p57

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