Thursday, May 19, 2011

Hawaiian Ham Skillet

The Menu:
Hawaiian Ham Skillet

The Original Recipe:
This comes from Taste of Home website. I had leftover ham from Easter that was frozen, so I searched the internet for something different to make. I wanted something that was more spring-like and not a heavy wintery soup. This worked out perfect. It made enough to feed our family of 6, too! I sliced it up and served it over brown rice. It was so good. I got 2 thumbs up from my husband and kids tonight.

Hawaiian Ham Skillet

Pineapple tidbits give island appeal to this sweet-and-sour ham dish from Ona Nelson of Muskegon, Michigan.

6 ServingsPrep/Total Time: 30 min.


1 can (20 ounces) unsweetened pineapple tidbits

1 pound boneless fully cooked ham, julienned

1/4 cup packed brown sugar

3 tablespoons cornstarch

1-1/2 cups cold water

2 tablespoons vinegar

4 teaspoons prepared mustard

2 medium green peppers, julienned

Hot cooked rice


•Drain pineapple, reserving juice; set aside. In a skillet, stir-fry

ham until golden. In a bowl, combine brown sugar and cornstarch.

Stir in water, vinegar, mustard and pineapple juice until blended.

Add to the ham; bring to a boil. Reduce heat; cook and stir for 2

minutes or until thickened and bubbly. Add green pepper and

pineapple; simmer for 5-8 minutes. Serve over rice. Yield: 6


Nutrition Facts: 1 serving (prepared with sugar substitute and calculated without rice) equals 151 calories, 3 g fat (1 g saturated fat), 38 mg cholesterol, 832 mg sodium, 19 g carbohydrate, 2 g fiber, 14 g protein.

1 comment:

Velva said...

What a great way to use a little leftover "Easter" Love it. Thanks for sharing.