When I was a teenager, my dad did the majority of the cooking after he took an early retirement. As it can easily happen, he got into a bit of a rut at one point and wasn’t really offering too many new dishes for dinner. But, he got a little too comfortable with one particular meat…ham! I think for about 6 months we had ham steak for dinner once a week. Now, my mom, sister and I weren’t huge fans of ham to begin with, but we didn’t hate it either. After 6 months though, we all hated ham…except my dad. lol He’s a simple guy, and ham is a simple meat…he can also eat the same thing every day if he likes it. lol My dad cracks me up!!! :o) We finally said he was not allowed to make ham steak for dinner for at least a year! He got the message, but I don’t think my sister has made a ham steak ever, as an adult. It was pretty traumatic!!
My sister was more traumatized than I was though, and I enjoy a good ham steak from time to time. But one of the most delicious ways to use a plain ole’ ham steak, is in Ham Viennese. I have no idea where the name came from, or even the recipe, maybe Vienna? I’m just guessing. The only way I know of this recipe though, is from my mom and dad. It’s definitely more an adult dish, because as a kid I hated it when my parents made it, but now…all I can say is yummy!!!!
It’s super easy to make, and usually provides enough for left overs. There’s not much work to it, and only takes as long as rice to make. So, it’s a quick one too…always a nice thing on a week night. Or in my situation, with a possibly irritated baby who doesn’t want to sit, but wants to walk with someone holding onto him.
So, this recipe begins by putting your water on to boil for the rice. Then start chopping up your onion, celery and ham steak. This recipe was originally used with leftover ham, so if you ever have any it’s great for that, but I typically just buy a ham steak. The recipe calls for one cup of onion and two cups of celery. I usually just pull off two stalks of celery and chop up half of a large onion. I never have two cups of celery, probably closer to one, and I have never felt like I’m missing out.
After you get everything chopped up your water is probably boiling, if not before you’re done chopping, and you can put in your three cups of rice to start cooking. Again, three cups of rice is not mandatory, you are free to make as much rice as you want…I give you my blessing to make less. You’re welcome!
I made two cups myself, and it was more than enough. I plan on making a yummy rice pudding with the leftovers. I love rice pudding! If you need a good recipe for it, then take a look at James Beard cookbook.
While your rice is cooking melt 1 1/2 Tbs. of butter in a large saucepan, and put the cut up ham in the melted butter. Let it cook for a few minutes and then put the celery and onion in with the ham. Saute the celery and onion until the vegetables are tender crisp.
When your veggies are tender but still have a little crunch left to them, then pour in one can of cream of chicken soup, a dry white wine, dry ground mustard and dill weed. Cook everything until it is heated through.
Now, I know that this is not the prettiest looking meal at this point, but trust me, the next ingredient will bring it all together. As with most things cream will make a dish…even sour cream! After everything is heated through, add 3/4 cup of sour cream. The recipe also calls for 1/3 cup of pimientos, but I usually just eye ball it and put in however much I’m feeling at the time.
Once you put in the sour cream you only want to continue cooking long enough to let the sour cream warm up. No one wants a cold bite of a hot dish. It only takes about 30 seconds to warm up the sour cream and pimientos. When everything is cooked, get as much rice as you want on your plate, and then spoon the ham viennese on top.
I know it’s still not the most amazing looking meal, but give it a chance. You will be really surprised at how much flavor it has. My husband and I both enjoy this every time. Some times there are no leftovers afterwards. It’s definitely a 10 in our book!!!
Ham Viennese with Rice
- 3 c. hot, cooked rice
- 12 oz. fully cooked ham, cubed
- 1 1/2 Tbsp. butter
- 1/2 c. chopped onion
- 2 c. thinly sliced celery
- 1 can cream of chicken soup
- 2 Tbsp. dry white wine (optional)
- 1 1/2 tsp. dry mustard
- 1/4 tsp. dill weed
- 3/4 c. sour cream
- 1/3 c. sliced pimientos
While rice is cooking, in a large saute pan, saute ham in butter about 2 minutes. Add onions and celery. Continue cooking until vegetables are tender crisp. Stir in soup, wine, mustard and dill weed. heat thoroughly. Add sour cream and pimientos. Heat, but do not boil. Serve over rice, and enjoy!
Look at how short this recipe is!!!!! It’s so simple. Make this meal!!!!! :o)