Searing the ham first really locks in the flavor of the ham. I used a salty Virginia ham, so it was full of flavor.
I cooked my rice with butter and salt, so it had a nice bit of flavor as well.
Putting some of the milk in the pan with the ham drippings give the milk to ham flavor. So there is really flavor in the dish despite the fact that there is no seasoning added.
The milk mixes with the starch in the rice to form a sauce of sorts.
Make sure you cook the casserole on another pan though. The milk gets bubbly and some of it leaked out. So now I have to clean my oven!
The dish tasted good. It’s just a little basic. There are no frills! But it is a decent dinner. . .
BAKED HAM AND RICE
2 Ham Steaks
2 ½ Cups Rice
1 Quart Milk
Brown ham lightly on both sides. Place ½ rice in a baking dish. Cover with ham, then remaining rice. Pour a small amount of milk into pan ham was cooked in. Scrap up browned bits. Mix with remaining milk and pour over casserole. Bake in a 350 degree oven for 1 hour.
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