Ham Viennese

12 oz. fully-cooked ham, cut in thin strips (about 2 1/2 cups)
1 1/2 Tbsp. butter
1/2 cup chopped onions
2 cups celery, thinly sliced
1 can (10 3/4 oz.) condensed cream of chicken soup
2 Tbsp. dry white wine
1 1/2 tsp. prepared mustard
1/4 tsp. dill weed
3/4 cup sour cream
1/2 cup pimientos, sliced

Saute ham in butter about 2 minutes in a large skillet. Add onions and celery and cook until vegetables are just tender. Stir in soup, wine, mustard, and dill weed. Heat thoroughly. Add sour cream and pimientos. Heat but do not boil.

Serve over rice.