Sweet And Sour Ham Recipes

Steps:

• Coat large skillet with no-stick cooking spray. Heat skillet over medium heat. Saute ham, 1/3 at a time, 15 seconds or until ham is lightly browned. Remove from skillet and place in large bowl.
• Heat oil in same skillet over medium-low heat. Add onion and green pepper; saute 7 minutes or until tender.
• Stir in ham glaze, undrained pineapple, brown sugar and vinegar. Heat through. Pour over ham in bowl; toss to coat. Serve on rolls.

Steps:

• Drain pineapple, reserving 1/3 cup of juice; set pineapple aside. In a large bowl, combine the reserved juice, ketchup, soy sauce and sugar. Add ham and green pepper., In a large skillet, cook and stir ham mixture over medium heat for 5-7 minutes or until pepper is tender. Combine cornstarch and water until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in pineapple and heat through. Serve with rice if desired.

Steps:

• HEAT oven to 325 degrees F. Combine jelly, mustard, lemon juice and ground cloves in medium saucepan; place over medium heat and bring to a boil, stirring occasionally. Set aside.
• SCORE fat on ham in a diamond design; stud with cloves. Place ham, fat side up, on rack in roasting pan. Insert meat thermometer, making sure it does not touch bone.
• BAKE, uncovered, until thermometer registers 140 degrees F (1 1/2 to 2 hours); baste every 15 to 20 minutes with sauce.
• HEAT remaining sauce; serve with ham.

Steps:

• 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.

Steps:

• Heat a large nonstick skillet or wok over high heat and then swirl in 1 tablespoon of the oil. When the oil begins to smoke, add the egg and swirl the skillet to make a flat egg pancake that's only half set, about 10 seconds; scoop out onto a plate.
• Add the remaining tablespoon oil, then add the ham and shiitakes and cook, stirring constantly, until golden, about 3 minutes. Add the bell pepper, sweet chili sauce, ginger, soy sauce and 1/4 teaspoon salt and cook, stirring constantly, until the pepper are crisp-tender, about 2 minutes.
• Add the rice, stirring to break up any clumps, and spread it out in the skillet. Cook until heated through, about 3 minutes. Return the egg to the skillet and cook, stirring and breaking up the egg, to mix it in thoroughly, about 1 minute. Season with additional salt if needed. Stir in the chili oil, sprinkle with the scallions and serve.
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Steps:

• Note: If you are going to use the slivered almond topping instead of the cashews (one of two optional toppings for this dish) then do this step first. Roast slivered almonds in a little butter in a hot skillet until browned. Remove from skillet and set aside.
• Note: If you use pineapple that is in light syrup, then reduce the amount of white sugar by 1/2 cup. The recipe is for unsweetened pineapple in its natural juice. But some pineapple comes in light syrup. Just reduce the sugar amount in the recipe to compensate for the syrup.
• Premeasure all the parts of the sweet sour sauce (the pineapple juice, the white sugar, the vinegar, brown sugar, dry mustard, Worcestershire sauce and soy sauce, and mix together in a large measuring cup or suitable bowl or dish Do not cook yet. Set aside mixture.
• (At this point you can make the rice and set it to cooking over a back burner, as rice takes about 30 minutes or more to get done).
• To assemble recipe: In a large skillet with margarine, sauté the ham, the onion and green pepper for about 3 to 5 minutes, until veggies are only part way cooked and still a little crunchy.
• Add the pineapple chunks to the sautéeing ham, onion and bell pepper mixture and reheat, stirring pineapple in until mixed uniformly.
• When the ham/veggie/pineapple mixture gets up to heated stage again, let it all sauté for about a minute or two.
• Now add these previously combined sauce ingredients (both kinds of sugar, the vinegar, soy sauce, Worcestershire sauce and pineapple juice) to the sautéeing ham and veggie mixture.
• Bring the resulting ham/veggie/pineapple mixture and sauce back up to the boiling point, covering the skillet and letting it all heat back up until it begins a gentle boil on medium high heat. Keep checking and stirring occasionally to prevent sticking.
• In the meantime, while ham/pineapple mixture is heating up, mix the cornstarch into approx 1/2 cup very COLD water. Stir cornstarch until it thoroughly dissolves.
• Now, when the sweet and sour ham and liquid sauce just reach boiling point, stir in the dissolved corn starch, all around, right into boiling sauce, stirring to spread the corn starch throughout the sauce using the flat side of a spatula in circular motions along the bottom of the pan in order to evenly it into every corner of the sauce.
• Once the sauce thickens, lower heat to simmer while continuing to stir until the sauce is uniformly thickened.
• After you reduce heat to simmer, cover the finished sweet/sour ham and leave on low simmer or warm setting until ready to serve. Check occasionally and stir to prevent sticking while waiting to serve.
• In the meantime fluff finished rice.
• Serve hot Hawaiian-style sweet/sour ham over the hot rice. Garnish each serving individually at table with as desired with either the toasted buttered almond slivers or with roasted cashews from a can of cashews.

Steps:

• Melt the butter in a large skillet over medium heat. Saute the ham, onions and pineapple chunks in the butter for about 5 minutes.
• In a separate medium bowl, combine the pineapple juice, vinegar, brown sugar, mustard and cornstarch. Stir this together well and pour over the ham mixture in the skillet. Stir well and allow to heat through and thicken, about 5 minutes.

Steps:

• In a medium saucepan, stir together all the ingredients except the parsley. Cook over medium heat for 5 minutes, or until warmed through, stirring occasionally. Sprinkle with the parsley.
• nutrition information
• (Per Serving)
• Calories: 279
• Total Fat: 1.0g
• Saturated: 0.5g
• Trans: 0.0g
• Polyunsaturated: 0.0g
• Monounsaturated: 0.5g
• Cholesterol: 12mg
• Sodium: 367mg
• Carbohydrates: 49g
• Fiber: 9g
• Sugars: 20g
• Protein: 17g
• Dietary Exchanges
• 2 1/2 Starch
• 1 Carbohydrate
• 1 1/2 Very Lean Meat

Steps:

• Prepare the sauce by first stirring cornstarch with about 2 or 3 tbs.of the chicken broth in a small bowl.
• When the cornstarch is dissolved and smooth, stir in the remaining sauce ingredients and set aside.
• Brown ham in 1/3 of butter over moderately high heat in a skillet or wok until it begins to brown.
• Remove and set the ham aside.
• Melt another 1/3 of the butter in the skillet or wok and sauté the onions.
• When they start to soften and turn translucent, add the peppers and the final 1/3 of the butter.
• When the onions have somewhat browned, add the ham and the pineapple, juice and all.
• Stir the sauce until smooth again (since the cornstarch tends to settle) and pour into skillet or wok.
• Increase heat and stir until the sauce begins to bubble.
• Reduce heat and stir for a minute or two until the cornstarch is fully cooked; if too thick, thin with a little water or broth.
• Serve over steamed rice as soon as possible. I like to sprinkle some dried hot red pepper flakes over it; I love hot food and this gives the dish some zing!