Sweet And Sour Ham Recipes

SWEET AND SOUR HOT HAM SANDWICHES

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.

SWEET AND SOUR HAM

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.

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.

QUICK SWEET AND SOUR 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.

SWEET AND SOUR HAM

Steps:

• Add reserved pineapple juice (from pineapple chunks) to a large glass measuring cup. Add enough water to equal 1 1/2 cups. Whisk in the brown sugar, red pepper, ginger, vinegar, soy sauce and cornstarch until smooth. Set aside.
• In a large saute pan, cook the ham, garlic and peppers over medium high heat until just tender. Add the drained pineapple chunks and cook a few minutes longer. Stir in the pineapple juice mixture and bring to a boil.
• Continue to simmer, stirring often, until everything is heated through and the vegetables reach desired tenderness. Just before serving, stir in green onions. Season with salt and pepper, to taste. Serve over hot cooked rice and sprinkle with chopped cashews.

HAM SLIDERS WITH SWEET-AND-SOUR PINEAPPLE MARMALADE

Steps:

• Whisk the orange juice, vinegar, brown sugar and 2 tablespoons water in a medium saucepan over medium-high heat until the sugar dissolves, about 2 minutes. Add the pineapple, red onion and jalapeno. Bring to a low boil, then reduce the heat to a simmer. Cook, stirring occasionally, until the mixture thickens, 15 to 30 minutes. Season with salt and pepper. Let cool.
• Divide the ham among the buns. Top with the pineapple marmalade.

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.

SWEET AND SOUR PINEAPPLE HAM STEAKS

Steps:

• Combine pineapple, vinegar, brown sugar, ketchup and soy sauce in a saucepan and heat to boiling.
• Stir cornstarch with water. Stir into sauce and boil 1 minute.
• Spoon over warmed slices of leftover ham. Serve extra sauce on the side.

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!

SWEET & SOUR PRAWNS

Steps:

• Tip the prawns in a bowl and mix with the soy, then set aside for a few minutes. Stir in the cornflour.
• Heat the oil in a wok over a high heat to a depth of 3-4cm. When it's shimmering or a cooking thermometer reads 170C, fry the prawns in batches for about 2 mins until crisp and golden, turning them with a slotted spoon halfway through. Carefully lift onto a plate using the slotted spoon. Turn off the heat. Leave the pan for a few minutes to cool down.
• Carefully pour all but 1 tbsp oil from the wok - keep the remainder for use in another recipe or discard.
• Put the wok back on a high heat. When the oil is shimmering, carefully add the onion and peppers, and stir-fry for 1 min. Add the garlic and ginger, and continue to cook for 30 seconds, then scatter over the sugar and pour in the vinegar. Turn up the heat and boil for 2 mins. Stir in the soy and ketchup to make a thick, glossy sauce. When you're ready to serve, tip the prawns back into the pan and stir to coat in the sauce. Scatter over the chopped coriander and serve with cooked rice on the side.