Recent leftover ham – not always a given with my top freezer organization system.
Now, what to do with it?
Something pretty darned tasty.
•2 tbsp butter
•2-1/2 cups cooked and cubed ham
•2 green onions, chopped
•1 jalapeño, chopped*
•1 cup pineapple chunks, drained
•1 cup pineapple juice
•4 tsp cider vinegar
•2 tbsp Sherry Peppers Sauce
•1 tsp Cajun Power Spicy Garlic Pepper Sauce (or your favorite hot sauce, to taste)
•2 tbsp brown sugar
•2 tsp yellow mustard
•2 tbsp cornstarch
*If you’d like to add the jalapeño, but are concerned about the heat, simply remove the seeds and ribs from the pepper (wear gloves when you do this).
Melt the butter in a large skillet over medium heat.
Sauté the ham, onion, jalapeño, and pineapple chunks in the butter for about 5 minutes, until the ham is browned and a bit crispity on the edges.
Pour the pineapple juice mixture over the skillet and stir or toss with tongs to mix well.
Simmer for five or ten minutes, until the sauce has thickened nicely, then serve with rice and freshly chopped parsley on top.