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Quick Sweet and Sour Ham

 Quick Sweet and Sour Ham
This quick-to-fix meal makes great use of leftover ham. It's also good with cooked chicken or beef.—Joyce Peugh, Woodstock, Maryland
4 ServingsPrep/Total Time: 15 min.


  • 1 can (20 ounces) pineapple chunks
  • 3 tablespoons brown sugar
  • 2 tablespoons cornstarch
  • 1/2 teaspoon ground ginger
  • 1/2 cup water
  • 3 tablespoons white vinegar
  • 2 cups cubed fully cooked ham
  • 1 small green pepper, cut into julienne strips
  • 1/4 cup thinly sliced halved onion
  • 1 tablespoon canola oil
  • Hot cooked rice


  • Drain pineapple, reserving juice and pineapple chunks. In a bowl,
  • combine the brown sugar, cornstarch and ginger. Stir in the water,
  • vinegar and reserved juice until smooth; set aside.
  • In a large nonstick skillet, saute the ham, green pepper and onion in
  • hot oil over medium-high heat for 3 minutes or until ham is lightly
  • browned and vegetable are crisp-tender. Stir reserved pineapple
  • chunks into skillet; heat through. Stir juice mixture. Gradually
  • stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or
  • until thickened. Serve over rice. Yield: 4 servings.
Nutritional Facts:Nutritional Analysis: One serving (1 cup stir-fry,

2 of 2

Quick Sweet and Sour Ham (continued)

Nutritional Facts: calculated without rice) equals 188 calories, 7 g fat (2 g saturated fat), 39 mg cholesterol, 946 mg sodium, 36 g carbohydrate, 2 g fiber, 18 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 fruit, 1 starch.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.