Ham and Vegetable Dijon

Ready in 30 minutes, this delicious, creamy Ham and Vegetable Dijon is a savory, wholesome family meal–especially when served over rice or noodles!

Why We Love It

When it’s been a busy day, and I don’t want to phone in dinner completely, I look to make a simple and quick family meal that is packed full of protein, vitamins and flavor. This awesomely delicious Ham and Vegetable Dijon is one of my favorite go-to’s. It’s great because I almost always have a ham steak or two in the fridge (which are so easy to prepare quickly), some frozen veggies and dijon mustard on hand. In fact, I’m pretty sure it’s considered a serious problem in my house if we don’t have some of the ingredients I just mentioned–especially that last one. We can’t get enough of Grey Poupon here–we love it on all kinds of sandwiches, including our family favorite Ham and Swiss Cheese Sliders. It’s so engrained in my brain to have it with ham that the first time I made this tasty dish, it went into the pan automatically (and of course, helped to give Ham and Vegetable Dijon its name!).

My family enjoys this recipe so much, it’s made its way into our monthly dinner rotation (and enjoyed as a bonus meal when I need something quick). We can’t get enough of the creamy dijon sauce that pairs so well with the ham and veggies. And when it’s served over rice with a side of bread (our favorite way), there are never any leftovers!

Why You’ll Love It

Has it been a day–or a minute? Believe me, I’ve been there. Sometimes there’s just so much going on that it’s hard to even think about dinner. But this 30-minute Ham and Vegetable Dijon has rescued me from the delivery guy more than once recently. It’s definitely a good one to keep in your back pocket when you need something satisfying and quick. Almost all the ingredients are fairly standard pantry staples that you can easily keep on hand for quite some time. Take a look at the ingredients list below so that the next time you go grocery shopping, you can stock up on the key items needed to make this meal!

The savory, creamy dijon sauce is so easy to make and takes this dish to the next level. Sometimes while enjoying Ham and Vegetable Dijon, I can’t believe that it was made in 30 minutes because honestly it’s just that good! (I guess tasty things can come in quick packages!)

Ingredients for Ham and Vegetable Dijon

• 1 can (10.75 oz.) cream of chicken condensed soup (I typically use 98% fat free)
• 1/2 cup whole milk
• 1 – 2 tablespoons dijon mustard (choose your kick level)
• 2 cups diced ham
• 1 pound bag frozen peas and carrots

This meal is enjoyed best when served over 2 cups of cooked rice or half of a 1 lb. box of cooked pasta.

How to make Ham and Vegetable Dijon

You’ll want to gather the following equipment:

• large saucepan with lid
• serrated knife
• cutting board
• measuring cups
• measuring spoons
• mixing spoons
• additional pot with lid (if preparing rice or noodles)

Before starting:

• Thaw vegetables on counter (place in a bowl of water to expedite process).
• Dice the ham.
• If serving with rice or noodles, begin to cook one of those options now in a separate pot so that it can cook simultaneously with the Ham and Vegetable Dijon.

Blend soup, milk and mustard in saucepan. Stir until just blended over medium heat.

Add the diced ham. Cook over medium-low heat for 10 minutes, stirring regularly so the sauce doesn’t stick.

Add partially defrosted vegetables to the pan. Continue to cook over medium-low heat for an additional 15 minutes, or until vegetables are tender, stirring occasionally.

Then serve warm over cooked rice or noodles for a complete meal!

Ham and Vegetable Dijon Leftovers?

Store in an airtight container and refrigerate. Enjoy within five days.

Once cooled, you may also freeze leftovers in airtight freezer safe packaging for up to 3 months.

Reheating instructions:

• Place in a covered casserole dish. Bake in 300° oven for 20-25 minutes or until heated through.
• You may also choose to reheat this in a pan on your stovetop over medium-low heat, stirring occasionally, until warm.
• If cooking frozen leftovers, have them thaw overnight in the fridge; then choose one of the above listed reheating instructions.