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Saucy Ham and Rice Recipe

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.
TOTAL TIME: Prep/Total Time: 20 min. YIELD:4-6 servings


  • 1-1/2 pounds fully cooked ham, julienned
  • 1 tablespoon butter or margarine
  • 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 skillet over medium heat, saute ham in butter for 2 minutes. Add celery, green pepper and onion; saute until tender. Add the soup, mustard, dill and celery salt; stir until smooth and heated through. Stir in sour cream; heat through (do not boil). Serve over rice. Yield: 4-6 servings.

Nutritional Facts

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

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