Quick Sweet and Sour Ham Recipe

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Quick Sweet and Sour Ham Recipe

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This quick-to-fix meal makes great use of leftover ham. It's also good with cooked chicken or beef.—Joyce Peugh, Woodstock, Maryland
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 15 min.

Ingredients

  • 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

Directions

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.
Originally published as Sweet and Sour Ham in Country Woman November/December 2003, p36

Nutritional Facts

1 cup: 288 calories, 7g fat (2g saturated fat), 39mg cholesterol, 946mg sodium, 36g carbohydrate (0 sugars, 2g fiber), 18g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 fruit, 1 starch.

  • 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
  1. 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.
  2. 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.
Originally published as Sweet and Sour Ham in Country Woman November/December 2003, p36

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