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Hawaiian Sweet & Sour Ham Recipe

Since ham is served almost as often as turkey starting with Thanksgiving dinner right through Christmas and New Year’s, there are always leftovers. Ham is so versatile, it can be used in all kinds of dishes, so it isn’t something that anyone will get tired of. The following Hawaiian Sweet & Sour Ham is a quick stir-fry that uses strips of leftover baked ham. It also contains vegetables which are cooked in the sauce, but if there are leftover carrots or sugar-snap peas, they can be stirred in at the last minute. Actually other leftover cooked vegetables such as broccoli, cauliflower, mushrooms, peas, carrots, snow peas, red and/or green peppers, etc. can be added at the last minute. Since this is such a quick stir-fry, it’s a good idea to start the rice in the rice cooker (easiest) or on the stove before browning the ham, so that it is cooked and ready for the yummy sauce. Leftover rice can also be used, so if there’s some already in the freezer, it just needs to be heated in the microwave.
This quick stir-fry is sure to become a favorite with everyone. Another time, use leftover chicken or turkey. Shredded pork from the Shredded Pork Module is also a good alternative as well as cooked shrimp. One bonus to this recipe is that it is low in fat and calories, which is very welcome during the holidays when rich and calorie-laden food is the norm.

4 Servings

1 teaspoon vegetable oil
2 cups ham, cut into 2" strips

1/2 cup brown sugar
1/4 cup cornstarch
1 20 oz. can pineapple chunks, or tidbits
1/4 teaspoon MSG, (optional)
6 tablespoons rice vinegar
2 tablespoons ketchup
1 cup water
1/2 medium onion, cut into 1/2" squares
1 medium carrot, sliced diagonally into thin slices
1/2 red bell pepper, cut into strips
1/2 green bell pepper, cut into strips
1 cup sugar snap peas, strings removed
  1. Heat the vegetable oil in a large skillet over medium-high heat.

  2. Add the ham strips and stir-fry until lightly browned.

  3. Meanwhile, mix the brown sugar and cornstarch.

  4. Drain the pineapple and add the juice to the brown sugar mixture.

  5. Add the MSG, if using, rice vinegar, ketchup, and water.

  6. Stir the mixture until smooth and add it to the ham.

  7. Bring the mixture to a boil and add the onions and carrot.

  8. Partially cover and let cook until the carrots are tender, about 5 minutes.

  9. Stir in the bell pepper and sugar snap peas; let cook 1 minute or until they are crisp tender.

  10. Stir in the pineapple, cook just long enough to warm through.

  11. Remove from heat and serve immediately over rice.

Amount Per Serving
Calories 296 Calories from Fat 53
Percent Total Calories From: Fat 18% Protein 17% Carb. 65%

Nutrient Amount per Serving
Total Fat 6 g
Saturated Fat 2 g
Cholesterol 29 mg
Sodium 833 mg
Total Carbohydrate 48 g
Dietary Fiber 2 g
Sugars 0 g
Protein 13 g

Vitamin A 15% Vitamin C 117% Calcium 0% Iron 15%

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Content copyright © 2015 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.


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