Ham Steaks with Asparagus-Rice Salad

  • Level: Easy
  • Total: 35 min
  • Prep: 10 min
  • Cook: 25 min
  • Yield: 4 servings
  • Nutrition Info
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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


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