Polynesian Ham Sauce Recipes

POLYNESIAN SAUCE

Steps:

• Drain pineapple chunks, reserving juice. Add water to juice to make 1 cup.
• In a saucepan combine juice mixture, catsup, vinegar, cornstarch, brown sugar, soy sauce, beef bouillon, and ground red pepper.
• Cook and stir until thick and bubbly.
• Add pineapple and serve.

POLYNESIAN HAM

Steps:

• In a saucepan, melt butter or margarine. Blend in a mixture of flour, brown sugar, mustard, and salt. Gradually stir in reserved pineapple juice,water, and vinegar. Cook stirring constantly until thickened. Add drained pineapple and ham together with chopped celery and green pepper. Bring to a boil, cover, reduce heat and simmer for 10 minutes or until vegetables are tender. Add sprouts or mushrooms. Serve with rice.

HAWAIIAN HAM BAKE

Steps:

• Preheat oven to 350°. In a greased 2-qt. baking dish, layer ham, onion, green pepper, raisins and pineapple. , In a large saucepan, combine brown sugar, cornstarch, mustard and salt. Stir in pineapple juice and vinegar until smooth. Bring to a boil; cook and stir 2 minutes or until thickened., Remove from heat; stir in soy sauce. Pour over pineapple. Cover and bake 30-35 minutes or until heated through. Serve with rice.

HAM AND PINEAPPLE DINNER

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.

HAWAIIAN SAUCE--FOR HAM OR CHICKEN

Steps:

• If doing this for chicken use pineapple chunks.
• Strain the pineapple.
• Place the juice of the can of pineapple and the two 6 ounce cans of pineapple juice in a saucepan.
• Add the two sugars and heat.
• Mix the cornstarch and water and stir into the pineapple mixture--stir till thick.
• Add the crushed pineapple and the cut up cherries along with the cherry juice.
• Put in gravy boat at serve warm at the table to be ladled over the ham on the plate.

HAM SAUCE

Steps:

• Mix together all ingredients in a small saucepan and simmer for 10 minutes.

POLYNESIAN HAM AND RICE

Steps:

• Mix reserved pineapple juice, the broth, rice, curry powder and red pepper in 10-inch skillet. Heat to boiling, stirring once or twice; reduce heat. Cover and simmer 20 minutes (do not lift cover or stir); remove from heat. Fluff rice lightly with fork. Cover and let steam 5 minutes.
• Cut each pea pod crosswise in half. Stir pea pods, pineapple and ham into rice mixture. Cook over medium heat about 2 minutes, stirring once or twice, until hot.

HAWAIIAN HAM STEAKS

Steps:

• Pour 1/2 inch juice into skillet and stir in brown sugar. Make slashes in fat around steak to keep it from curling.
• Place ham in skillet with juice mixture and top with pineapple slices.
• Cook on medium low heat and turn twice.
• Cook until sauce becomes thick and serve with pineapple slice on each serving.

COPYCAT POLYNESIAN SAUCE

Steps:

• Whisk Catalina dressing, honey, and vinegar together.

POLYNESIAN HAM SAUCE

Steps:

• In a saucepan combine the cornstarch with cinnamon and cloves; add in the reserved peach and pineapple juice, orange juice concentrate and water.
• bring to a boil and simmer over medium heat until thickened and bubbly.
• Reduce heat, then stir in chopped peaches, crushed pineapple, raisins and cherries (if using) simmer 1-2 minutes.
• Serve this warm or cooled with ham.