Dilled Ham On Rice

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Dilled Ham On Rice to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Dilled Ham On Rice, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 4 cups julienned fully cooked ham
• 2 tablespoons butter or margarine
• 2 celery ribs, thinly sliced
• 1 medium onion, chopped
• 1 cup sliced fresh mushrooms
• 1 (10.75 ounce) can condensed
• cream of chicken soup, undiluted
• 1/4 cup milk
• 2 teaspoons prepared mustard
• 1/4 teaspoon dill weed
• 1/2 cup sour cream
• Hot cooked rice

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a large skillet, cook ham in butter until lightly browned

Step 2: Technique & Execution

Add celery, onion and mushrooms; saute until tender

Step 3: Technique & Execution

Combine the soup, milk, mustard and dill; add to the ham mixture. bring to a boil; reduce heat

Step 4: Technique & Execution

Stir in sour cream; heat through

Step 5: Technique & Execution

Serve over rice.