Sour Cream Ham Supper

made it | 1 reviews | photos

Recipe by: KELT

"My mom always used this recipe with leftover smoked ham after New Year's and Easter, but you can whip it up with a thick ham slice from the market. It's different and delicious, yet oh-so-easy!"

Directions

Prep
10 m
Cook
20 m
Ready In
30 m

Melt butter in a large skillet over low heat. Stir ham strips and onion slices with the melted butter; season with black pepper. Cook and stir the mixture until the onion is tender, 5 to 7 minutes.
Sprinkle flour over the ham mixture and stir; add sour cream and mushrooms and cook, stirring continually, until the liquid thickens and the mushrooms are heated through, about 15 minutes.
Divide rice between four plates. Ladle the ham mixture over rice; garnish with parsley.

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Footnotes

Cook's Note:
You can use canned mushroom slices instead of fresh. Drain and reserve the liquid to thin sauce if needed. Fresh mushrooms will supply their own liquid to thin sauce, but you may add a little milk if it needs further thinning.