Sweet ham sliced thin and warmed with soft caramelized onions, served over rice. The honey from the label makes a quick pan glaze that pulls everything together for a fast weeknight dinner that tastes like you took more time than you did.

Serves 2. 35 minutes, 15 at the stove.

About 580 calories a serving, 22 g protein, 88 g carbohydrate, 14 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Start 1 and 1/3 cups salted water boiling in a small pot. Add 2/3 cup rice, stir once, and bring back to a boil. Reduce heat to low, cover, and set a timer for 18 minutes.18 min
2. While the rice cooks, slice 1 medium onion thin into half-moons. Melt 1 tablespoon butter in a large skillet over medium heat. Add the onions and a pinch of salt, stirring often, until they turn golden and soft, about 12 minutes. The rice and onions will be done around the same time.
3. Stack the honey ultra thin ham slices and cut them into rough pieces so they warm evenly. When the onions are caramelized, push them to the side of the skillet, increase heat to medium-high, and add the ham. Stir it in the pan for 2 to 3 minutes until warmed through and any edges start to curl slightly.3 min
4. When the rice is tender and the water has been absorbed, fluff it with a fork. Divide the rice between two bowls or plates, top each with the ham and onions, and grind black pepper over the top. Taste and add salt if needed, though the ham is already seasoned.

Note To swap, use 1/4 cup diced ham stirred into scrambled eggs for breakfast instead. Leftovers keep covered in the fridge for three days; reheat gently in a skillet with a splash of water. Serve with a bitter green salad or steamed broccoli to balance the sweet ham.