I was rummaging through my freezer and came across a packet of leftover ham.
Recent leftover ham – not always a given with my top freezer organization system.
Now, what to do with it?
Ham salad? Tempting, but I wasn’t really in the mood for sammiches; so, quicklikeabunny, I went to the interwebs, and, on allrecipes.com, I came across a recipe called ham and pineapple dinner.
Perfect! A skillet-full of stuff and a pot of rice, and I think we might could be onto something!
Something pretty darned tasty.
Note: I added the jalapeño, Cajun Power, and Sherry Peppers Sauce to add a bit of a zip to what I thought would be a too sweet dish; feel free to reduce the amounts or eliminate them, if you like.
INGREDIENTS
•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).
Whisk the pineapple juice together with the vinegar, Sherry Peppers Sauce, Cajun Power Sauce, brown sugar, yellow mustard, and cornstarch until nicely blended. Set aside.
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.