Ham steaks with rice and asparagus salad
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Serving size: 1 of 4
Calories 649, total fat 29 G., saturated fats 9 G., proteins 41 G., carbohydrates 54 G., fiber 3 G., cholesterol 104 mg, sodium 2622 mg, sugar - G.
Serving size: 1 of 4
Calories 649, total fat 29 G., saturated fats 9 G., proteins 41 G., carbohydrates 54 G., fiber 3 G., cholesterol 104 mg, sodium 2622 mg, sugar - G.
A natural ham steak, a ham hock, is pan-fried in butter with a little brown sugar, which creates a light caramelized crust and complements the salty ham. For a side dish, prepare a salad of cooked white rice and asparagus in a lemon dressing. Serve with a sour cream and chive sauce. This quick dinner recipe is perfect for the end of a workday.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 1/4 cup finely chopped fresh chives
- 1 tbsp. grainy mustard
- 1 cup long-grain white rice
- 2 bunches asparagus, cut into 2.5cm pieces, ends trimmed
- Juice of 1 lemon + wedges for serving
- 1 tbsp unsalted butter
- 4 ham steaks, 170g each.
- 2 tablespoons light brown sugar
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Recipes with similar ingredients: mayonnaise, sour cream, chives, whole grain mustard, long-grain rice, asparagus, lemon, butter, ham, brown sugar
Cooking the dish according to the recipe:
- Mix mayonnaise, sour cream, chives and mustard in a bowl.
- Bring a saucepan of water to a boil. Add the rice, 1/2 teaspoon of salt, and a pinch of freshly ground black pepper; reduce heat to low and simmer until almost tender, about 15 minutes. Add the asparagus and cook until the rice and asparagus are tender, about 3 minutes more. Drain and rinse under cold water, stirring gently to remove excess water. Transfer the rice and asparagus to a large bowl and stir in the lemon juice and half of the chive sauce, seasoning with salt and pepper to taste.
- In a large nonstick skillet, melt the butter over medium-high heat. Add the ham steaks, overlapping them if necessary, and cook, turning occasionally, until golden brown, about 5 minutes. Sprinkle the ham with brown sugar and cook, turning frequently, until the sugar melts. Season with pepper to taste. Serve with rice salad, the remaining chive dressing, and lemon wedges.
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