Ham & Rice – From My Casa to Yours

I was asking around to see if anyone had ever baked ham and rice and found that a lot of people had never had ham and rice. So I never found anyone had baked it, but someone asked me for this recipe on the Be a Leading Lady Facebook page, so I thought it would just be easier to add it here. I am not a food expert by any stretch of the imagination, but I do enjoy cooking. And eating. This was the first year I cooked it like this with the Uncle Ben’s, and it was the bomb diggity bombdiggity.

Please excuse the horrid lighting. I make an awful food photographer, because I eat late at night when the lighting is bad, I take pictures with my phone, and most importantly, I don’t like to watch my food get cold.

Simply Ham & Rice

2 Box Uncle Ben’s Original Wild Rice
1 Box Uncle Ben’s Herb & Chicken Wild Rice
Ham Hock or Neck Bone
6 3/4 Ham stock or water

Place your ham hock in water. I used 2 ham hocks in a large pan and filled it about 1/2 to 3/4 with water and added pepper. Bring it to a boil and simmer on low for hours. This step can be done the night before. I have also omitted it completely if I didn’t plan ahead.

I am not a ham eater in the true sense of the word. I like lean and thin, well-cooked ham. So I take thin slices and pan fry them until golden and add a little pepper to them while they are cooking. Chop this up and set aside.

Add 6 3/4 cup water from the stock to another large pot. Add butter. Add seasoning packets from your rice. Use less if you don’t like a lot of seasoning. Add ham. Bring to a boil and add rice. Cook approximately 25-35 minutes on low until water is absorbed.

That’s it. Eat and enjoy!