Pan Fried Ham Kebobs Served With Basmati Rice Peppers Pineapple And Mango Recipes

HAM AND PINEAPPLE KABOBS

Steps:

• Preheat grill for high heat.
• In a medium bowl, mix together brown sugar, vinegar, vegetable oil, and mustard. Thread ham and pineapple chunks alternately onto skewers.
• Lightly oil grill grate. Place skewers on the prepared grill, and brush liberally with the brown sugar mixture. Cook for 6 to 8 minutes, turning frequently and basting often. Serve when heated through and richly glazed.

PINEAPPLE FRIED RICE WITH HAM

Steps:

• Whisk soy sauce, sesame oil, ground ginger, and white pepper together in a bowl; set aside.
• Heat olive oil in a large skillet or wok over medium-high heat. Add onion and cook, stirring often, until soft and translucent, 3 to 4 minutes. Add garlic and cook for an additional 30 seconds. Stir in carrots, corn, and peas and stir-fry until vegetables are tender, 3 to 4 minutes.
• Stir in brown rice, pineapple, ham, green onions, and soy sauce mixture. Cook, stirring constantly, until heated through, about 2 minutes. Serve immediately.

HAWAIIAN HAM KABOBS

Steps:

• Assemble the kabobs, alternating with the sliced Honey Ham, pineapple, red onion and peppers.
• Brush the kabobs with olive oil and season with salt and pepper.
• Grill the kabobs over high heat, turning during cooking. We grilled ours for about 5-7 minutes total.
• Remove the kabobs from the grill, season with fresh thyme leaves and serve immediately.

PAN FRIED HAM KEBOBS SERVED WITH BASMATI RICE, PEPPERS, PINEAPPLE AND MANGO

Steps:

• Combine the soy sauce and lemon juice in a medium non-reactive bowl. Evenly coat the ham cubes with the soy mixture. Heat a medium pan over high heat, and then add the ham and cook for approximately 25 minutes, or until golden brown. With a slotted spoon, remove the ham from the pan. Make the kebabs by alternating the ham with the peppers, onions, and pineapple cubes on the wooden skewers. Serve over Basmati Rice, and garnish each plate with the mango, lettuce, and parsley.
• In a medium saucepan, bring 4 cups of water to a boil over high heat. Add the rice to the pan, and reduce the heat to low. Cook the rice for 20 minutes, or until tender yet firm, and all of the water has been absorbed. Gently stir in as much butter as desired for flavoring. Place the kebabs on top of the rice.

HAM AND PINEAPPLE KABOBS

Steps:

• Preheat grill for high heat. In a medium bowl, mix together brown sugar, vinegar, vegetable oil, and mustard.
• Thread ham and pineapple chunks alternately onto skewers.
• Lightly oil grill grate. Place skewers on the prepared grill, and brush liberally with the brown sugar mixture. Cook for 6 to 8 minutes, turning frequently and basting often.
• Serve when heated through and richly glazed.

PIT FIRED HAM GLAZED WITH PINEAPPLE AND MANGO MAPLE SYRUP

Steps:

• Preheat a barbecue, charcoal pit, or oven to 350 degrees F.
• In a small saucepan, add the mango sauce or mangoes. Stir in the maple syrup, pineapple chunks and pineapple juice and bring to a simmer. Continue to simmer for 8 minutes and then remove from the heat. Working with a sharp knife, score the ham on the bias, fat side up, by drawing the knife from 1 side of the ham to the other. Be sure and make the incisions deep enough (about 1/2-inch) so that the glaze can reach the meat underneath the layer of fat. Continue scoring the top of the ham in the other direction to form a criss-cross pattern over the top. Using the toothpicks, attach the pineapple rings to the top and sides of the ham. With a pastry brush or a large spoon, liberally apply a layer of the glaze. Place the ham in the oven or a barbecue pit and cook, frequently applying coats of the glaze about every 20 minutes. Allow 20 to 25 minutes per pound of ham in a barbecue pit and 10 to 15 in a 350 degree F oven. Slice and serve.

SWISS HAM KABOBS

Steps:

• Drain pineapple, reserving 2 tablespoons juice; set pineapple aside. In a small bowl, mix marmalade, mustard, cloves and reserved pineapple juice. On eight metal or soaked wooden skewers, alternately thread ham, cheese, pineapple and, if desired, green pepper., Place kabobs on greased grill rack. Grill, uncovered, over medium heat or broil 4 in. from heat 5-7 minutes or until heated through, turning and basting frequently with marmalade sauce. Serve with remaining sauce.

HAM AND PEPPERS STIR FRY WITH SWEET AND SOUR SAUCE

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!