SWEET AND SOUR HAM
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
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 320 calories, Fat 7g fat (0 saturated fat), Cholesterol 66mg cholesterol, Sodium 2534mg sodium, Carbohydrate 36g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges
SWEET AND SOUR GLAZED HAM
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.
MAMA VI'S VERSION OF SWEET AND SOUR HAWAIIAN-STYLE HAM
Make and share this Mama Vi's Version of Sweet and Sour Hawaiian-Style Ham recipe from Food.com.
Provided by Tiomarrano
Categories One Dish Meal
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 640.1, Fat 28.3, SaturatedFat 6, Cholesterol 63.5, Sodium 350.1, Carbohydrate 75.4, Fiber 4, Sugar 64, Protein 24.6
CROCK POT SWEET AND SOUR HAM
I had a Farmland ham that was already cubed so I thew a little of this and a little of that together. It was good, but I think I'd like to try it again with shrimp!
Provided by boy named Sous
Categories Ham
Time 5h20m
Yield 1 cup per person (approx), 12 serving(s)
Number Of Ingredients 12
Steps:
- I used a 7 qt crock pot and fed 9 people with about 4 cups leftover.
- You might want to half the recipe.
- Combine all ingredients including pineapple juice, but NOT the pineapple or cornstarch yet.
- Cook on low 5 hours.
- Add cornstarch - ( all if very liquid ) and the pineapple.
- Cook for an additional 1 or 2 hours. I "cooked" for 6 hour total, but after all cooking was done I had it on warm for another 2 hours. I started way too early and misjudged how long it would take to cook.
- The ham made a kind of smoky tasting sweet and sour sauce, but it was good. I served it with rice on a busy school night and except for one teenage dweeb who eats nothing but hamburgers, they all liked it.
Nutrition Facts : Calories 283, Fat 12.2, SaturatedFat 4.4, Cholesterol 63.5, Sodium 594.8, Carbohydrate 23.5, Fiber 2.1, Sugar 17.3, Protein 20.1
HAWAIIAN HAM BAKE
Take this sweet-and-sour specialty to your next potluck and get ready to hand out the recipe. When I buy a ham, I choose a large one so I'll have leftovers to use in this dish. It's special enough for Sunday dinners yet simple enough for busy weeknights. -Judy Reist, Bloomingdale, Ontario
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4-6 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 533 calories, Fat 10g fat (3g saturated fat), Cholesterol 56mg cholesterol, Sodium 1859mg sodium, Carbohydrate 93g carbohydrate (78g sugars, Fiber 3g fiber), Protein 22g protein.
SWEET N MOIST HAM
We served 75 pounds of ham fixed this way. It could not be simpler, and it's moist and delightfully sweet.
Provided by Taste of Home
Categories Dinner
Time 2h5m
Yield 18-20 servings.
Number Of Ingredients 2
Steps:
- Place ham on a rack in a shallow roasting pan. Pour soda over ham. Cover and bake at 325° for 2 hours or until a thermometer reads 140°.
Nutrition Facts :
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- Remove the ham from the refrigerator 1-2 hours before it needs to go into the oven. This will allow the meat to come a bit closer to room temperature before it goes into the oven.
- Place the ham on a large cutting board and score the ham with cuts, 1/2" deep in a diamond pattern. If that sounds confusing, look down at the ham and start in a straight line from one end to the other making a 1/2" deep cut all the way across and over the top of the ham. Then repeat this cut, about an inch apart, slicing the ham from one side to the other. Then turn the ham 90 degrees and repeat, straight cuts, all the way across the ham. It should resemble a checkerboard when you are finished. This process allows the glaze to penetrate deeper into the ham. It is well-worth the effort and it only takes a few minutes.
- Preheat the oven to 325 degrees. Line a large roasting pan or a heavy rimmed baking sheet with foil and place the ham cut side down in the pan. Roast 45-50 minutes. While the ham begins roasting, combine the sugar, vinegar and mustard in a small cup or bowl. Set aside next to the stove.
- Remove the ham from the oven and baste generously with the glaze, using about 1/4 of the glaze. Continue to roast the ham until it is deep brown and glazed, brushing the ham with more glaze every 10 minutes or so.
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