Sour Cream Ham Supper


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!

Prep Time:
10 mins
Cook Time:
20 mins
Total Time:
30 mins
4 servings


  • ¼ cup butter

  • 1 pound ham, cut into 3-inch x 1/2-inch strips

  • 1 large onion, sliced 1/4-inch thick

  • 1 pint sour cream

  • teaspoon ground black pepper

  • 2 tablespoons flour

  • 1 (8 ounce) package sliced fresh mushrooms

  • 3 cups cooked instant white rice (such as Minute®)

  • 1 tablespoon chopped fresh parsley


  1. 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.

  2. 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.

  3. Divide rice between four plates. Ladle the ham mixture over rice; garnish with parsley.

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.

Nutrition Facts (per serving)

814 Calories
58g Fat
45g Carbs
30g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 814
% Daily Value *
Total Fat 58g 74%
Saturated Fat 30g 150%
Cholesterol 145mg 48%
Sodium 1610mg 70%
Total Carbohydrate 45g 16%
Dietary Fiber 2g 8%
Total Sugars 3g
Protein 30g
Vitamin C 46mg 230%
Calcium 167mg 13%
Iron 4mg 21%
Potassium 775mg 16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.