Description Edit

Makes 6 servings

Ingredients Edit

  • 1 to 1 1/2 pounds fully-cooked Ham, cut into thin strips
  • 1 1/2 tablespoons butter or margarine
  • 1 cup chopped Onion
  • 1 16-ounce can sliced peaches
  • 1 tablespoon prepared mustard
  • 2 Chicken bouillon cubes, crushed
  • 2 medium sweet pickles, cut into thin strips
  • 3/4 teaspoon crushed basil leaves
  • 1/2 teaspoon seasoned pepper
  • 1/2 cup sweet pickle juice
  • 1 tablespoon cornstarch
  • 3 cups hot cooked rice

Directions Edit

  1. Cook Ham in butter 2 minutes. Add Onion and continue cooking until tender crisp.
  2. Drain peaches, reserving syrup; add water to syrup to measure 1-1/2 cups. Stir syrup mixture, mustard, bouillon cubes, pickles, basil and pepper into pan. Cover and simmer 20 minutes.
  3. Add peach slices; simmer, covered, 5 minutes more.
  4. Blend pickle juice into cornstarch; stir into meat mixture. Cook and stir until thickened and bubbly. Serve over fluffy rice.

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