Sweet and Sour Ham Recipe

4.5 3
Sweet and Sour Ham Recipe
Sweet and Sour Ham Recipe photo by Taste of Home
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Sweet and Sour Ham Recipe

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4.5 3
Publisher Photo
I CAME UP with this recipe several summers ago. I had a ham in the refrigerator and was trying to avoid heating up the kitchen by preparing it in the oven. The stovetop was the solution. Ever since, this recipe has been my standby for when I have leftover ham. Served over rice, it's delicious! —Diane Widmer Blue Island, Illinois
Recommended: Slow Cooker Superstars
MAKES:
2 servings
TOTAL TIME:
Prep: 5 min. Cook: 20 min.
MAKES:
2 servings
TOTAL TIME:
Prep: 5 min. Cook: 20 min.

Ingredients

  • 1 can (8 ounces) pineapple chunks
  • 1/4 cup ketchup
  • 2 teaspoons soy sauce
  • 2 teaspoons sugar
  • 2 cups cubed fully cooked ham
  • 2/3 cup cubed green or sweet red pepper
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • Hot cooked rice, optional

Directions

Drain pineapple, reserving 1/3 cup of juice; set pineapple aside. In a bowl, combine reserved juice, ketchup, soy sauce and sugar. Add ham and green pepper. If desired, cover and refrigerate for 30 minutes to marinate. In a skillet, cook and stir ham mixture over medium heat for 5-7 minutes or until green pepper is tender. Dissolve cornstarch in water; stir into skillet. Bring to a boil over medium heat; boil for 2 minutes, stirring constantly. Reduce heat. Stir in pineapple; heat through. Serve over rice if desired. Yield: 2 servings.
Originally published as Sweet and Sour Ham in Reminisce Extra April 1997, p47

Nutritional Facts

1 cup: 320 calories, 7g fat (0 saturated fat), 66mg cholesterol, 2534mg sodium, 36g carbohydrate (0 sugars, 0 fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 2 fruit, 1 vegetable.

  • 1 can (8 ounces) pineapple chunks
  • 1/4 cup ketchup
  • 2 teaspoons soy sauce
  • 2 teaspoons sugar
  • 2 cups cubed fully cooked ham
  • 2/3 cup cubed green or sweet red pepper
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water
  • Hot cooked rice, optional
  1. Drain pineapple, reserving 1/3 cup of juice; set pineapple aside. In a bowl, combine reserved juice, ketchup, soy sauce and sugar. Add ham and green pepper. If desired, cover and refrigerate for 30 minutes to marinate. In a skillet, cook and stir ham mixture over medium heat for 5-7 minutes or until green pepper is tender. Dissolve cornstarch in water; stir into skillet. Bring to a boil over medium heat; boil for 2 minutes, stirring constantly. Reduce heat. Stir in pineapple; heat through. Serve over rice if desired. Yield: 2 servings.
Originally published as Sweet and Sour Ham in Reminisce Extra April 1997, p47

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