Dilled Ham on Rice Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: May 25, 2011
My mother-in-law brings a huge honey ham to our house twice a year....once for our Easter celebration and once for our Christmas celebration. So I am always looking for new ways to use up the left over ham. This was quick, easy, different, and yummy. I did leave out the celery because not all of my children care for the taste of celery cooked into things. But all 3 of my kids liked this recipe and gave it "keeper" status. That doesn't happen often, at my house, that they agree on a "keeper". So I will certainly be making this again. Thank you!!
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Reviewed: May 25, 2011
I made this recipe the way that Pandora did above, like a casserole with the rice on the bottom...it was delicious. I thought the combination of ingredients was odd, but I have to tell you that this was amazing. One more modification to make it a bit lighter, I didn't use the butter, I just used PAM.
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Reviewed: Apr. 27, 2011
Dill, mustard, cream of chicken soup and sour cream has to be the oddest combination of stuff I think I've ever thrown together. I had some leftover ham that I wanted to use so I tried this recipe one night. I cooked it according to directions, omitting only celery and mushrooms because I didn't have them, and I used homemade cream of chicken soup (which wouldn't have messed with the flavor too much). I have to say, it was a little bland. To be called "dilled" ham, it was pretty light on the dill so added a few more sprinkles of dried dill. After tasting a little over the rice, I also added a few pats of butter to make it a little richer. Overall, it's okay, but I wouldn't make it again.
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Photo by EMMIELOU82

Cooking Level: Intermediate

Home Town: Rocky Mount, North Carolina, USA
Living In: Raleigh, North Carolina, USA

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Reviewed: Jun. 12, 2010
TASTY, easy and delish
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Home Town: Cartersville, Georgia, USA

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Reviewed: Jun. 10, 2010
This was delicious! Before serving, I spread the rice into a casserole dish and topped with the ham mixture. I baked in oven at 325 for 20 minutes. The sauce settled some and it was amazing. We all looked forward to the leftovers. Thanks for the recipe!
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Cooking Level: Intermediate

Living In: Brimfield, Massachusetts, USA

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Reviewed: Dec. 28, 2009
We had to double the recipe for 12 people, we substituted broccoli for the mushrooms, and 1 can of cream of celery soup for the cream of mushroom. It turned out TERRIFIC!!!
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Reviewed: Apr. 24, 2007
My family loved this dish! It was a spur of the moment dinner entree and I had to substitute the cream of chix soup with cream of mushrooms and canned mushrooms instead of fresh, and I omitted the sour cream. It was still delicious! I'll definately make this again. Maria
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Cooking Level: Intermediate

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