Ham Steaks with Asparagus-Rice Salad

  • Yield : 4 servings
  • Prep Time : 10m
  • Cook Time : 25m
  • Ready In : 35m
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Nutritional Info

This information is per serving.

  • Calories

    649 calorie
  • Fat

    29 grams
  • Saturated Fat

    9 grams
  • Cholesterol

    104 milligrams
  • Sodium

    2622 milligrams
  • Carbohydrate

    54 grams
  • Fiber

    3 grams
  • Protein

    41 grams


  • 1/3 cup mayonnaise
  • 1/3 cup sour cream
  • 1/4 cup finely chopped fresh chives
  • 1 tablespoon whole-grain mustard
  • 1 cup long-grain white rice
  • Kosher salt and freshly ground pepper
  • 2 bunches asparagus, trimmed and cut into 1-inch pieces
  • Juice of 1 lemon, plus wedges for serving
  • 1 tablespoon unsalted butter
  • 4 6-ounce ham steaks
  • 2 tablespoons packed light brown sugar


Step 1

Mix the mayonnaise, sour cream, chives and mustard in a bowl.

Step 2

Bring a saucepan of water to a boil. Add the rice, 1/2 teaspoon salt and a few grinds of pepper; reduce the heat to low and simmer until almost tender, about 15 minutes. Add the asparagus and simmer until the rice and asparagus are tender, about 3 more minutes. Drain in a fine-mesh sieve and rinse under cold water, stirring gently to remove excess water. Transfer to a large bowl and stir in the lemon juice and half of the prepared chive sauce; season with salt and pepper.

Step 3

Heat the butter in a large nonstick skillet over medium-high heat. Add the ham steaks, overlapping as necessary, and cook, flipping occasionally, until golden, about 5 minutes. Sprinkle the brown sugar over the ham and cook, flipping often, until the sugar melts. Season with pepper. Serve with the rice salad, the remaining chive sauce and lemon wedges.

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