This is a great way to enjoy ham steak on a cold winter night.


Recipe Summary

10 mins
1 hr 15 mins
1 hr 25 mins
4 ham steaks


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C).

  • Heat oil in a heavy oven-proof skillet over medium-high heat. Add ham and cook until browned all over, about 3 minutes per side. Remove from heat and cut ham into 4 serving pieces.

  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower and broccoli, cover, and steam until tender, 2 to 6 minutes.

  • Squeeze the pouch of wild rice mix to separate the rice. Combine rice and 2 tablespoons water in the skillet over medium heat. Cook and stir until rice is thoroughly heated, about 2 minutes. Spread rice evenly over the skillet. Cover with the cauliflower and broccoli. Layer the ham steak, Cheddar cheese, and mushrooms on top.

  • Blend celery soup, sour cream, mustard, and curry powder together in a bowl. Pour over the cheese and mushroom layers. Sprinkle with Parmesan cheese.

  • Bake in the preheated oven until ham steaks are no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the centers should read 145 degrees F (63 degrees C).

Editor's Note:

The directions for making the rice are based on the particular brand mentioned. Follow instructions on the box if using a different brand.

Nutrition Facts

647 calories; protein 41g; carbohydrates 45.8g; fat 33.5g; cholesterol 129.5mg; sodium 2265.8mg. Full Nutrition