I assume my mum came up with this brilliant idea. The combination of fresh, large chunks of apple, celery, and bell pepper with the delicate, spicy flavor of Korean red pepper paste is just so filling and healthy.Serve alongside tortilla, pita, or sandwich bread, as well as a bowl of cooked white rice.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons butter
- 2 ½ cups cooked and cubed ham
- 2 green onions, chopped
- 1 cup pineapple chunks, drained
- 1 ⅓ cups pineapple juice
- 4 teaspoons cider vinegar
- 2 tablespoons brown sugar
- 2 teaspoons prepared mustard
- 2 tablespoons cornstarch
Instructions
- 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.
Nutrition Facts
| Calories | 323 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 65 mg |
| Dietary Fiber | 1 g |
| Protein | 20 g |
| Saturated Fat | 6 g |
| Sodium | 1259 mg |
| Sugars | 25 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
Try browning the ham alone first for more flavor. Add some green peppers not long before it is done so they don’t get mushy. Add soy sauce at the table.
Tasted great. Tasted like I expected. Great use for leftover ham and a quick filling supper. on a weeknight
Made recipe just as it with rice and it was absolutely awesome. Deserves all of five stars. Myles
Added some soy sauce, ginger, a little OJ, diced carrots, and broccoli. The recipe stands up on its own, but a few extras made it great for me. This would be a crowd pleaser.
It was pretty good, if maybe a little bit too sweet. I also think the sauce thickened up just a bit too much – congealed rather than ‘saucy’. I’d cut back on both the brown sugar and cornstarch slightly. I did add veggies (broccoli, carrots, and mushrooms) as many other reviewers did, and sauteed those before adding the onion, garlic (an addition) and ham into the pan. Served over white rice. Good use for leftover ham.
Yes I made one change. I didn’t have any green onions, so I used 1/2 of a regular onion. I will make sure to have green onions next time, for color. Also maybe a little green red pepper for color. It was easy, and quick to make. My husband liked it over rice.. there was a little more leftover, maybe enough for 1.
Easy & tastes great. Added: peas & green pepper. skipped the brown sugar.
This recipe is terrific. I served mine over Orzo (cuz I don’t care for white rice). But you could totally use any style of rice, Saffron, egg noodles, or whatever. I didn’t have green onions, so I just chopped up purple onion cuz it’s what I had – about a quarter cup in a frying pan. I sauteed them in the pan with the butter, then I added the drained pineapples and ham and turned it off (I used the left-over country ham from breakfast). The recipe called for 1-1/3 cups of pineapple juice, but I only had about 1 cup of the juice from the pineapple can, so I topped it off with orange juice in my fridge. I warmed the juice & apple cider vinegar on the stove with the brown sugar & Dijon mustard (since I don’t know what “prepared mustard” is). Then I poured it into a bowl and whisked in the cornstarch by hand and poured it all over the pineapples, ham & onion in the pan – Put on medium heat until thick. Note: Be careful while stirring the pineapples & ham, so it doesn’t turn to mush.
Very tasty. Didn’t use the vinegar. Came out great. Served green peas as a side. Highly recommend for a simple dinner for two people.
We doubled the amount of ham in the recipe and served it with broccoli on the side. Really good that way.
Thank you for this great recipe! Made it exactly as directed except for one red onion instead of the green I didn’t have on hand. Simmered a bit longer while long grain and wild rice cooked. Delicious! NOT too sweet, just right.
My son and husband liked it, in all honesty I will not make it again. Just wasnt that great to us, sounds like a lot of people liked it so I hate to say anything negative, try it and see.
It was OK, a good way to use up leftover ham. Used fresh pineapple and served over white rice. A little too sweet for my preference.
Used carrots, red onion, and bell pepper. Didnt have enough pineapple juice, so used oj too. Tasted like canadian bacon and pineapple pizza! So good.
MAGNIFICENT!!! My compliments to the chef/creator! I made a few modifications, since I follow a Paleo diet. I subbed Trop 50 for pineapple juice (lower in sugar), used brown coconut sugar (lower glycemic), and arrowroot instead of cornstarch. I also served it over rice (although that’s not Paleo), as in the picture. It’s now one of my favorite meals.
I loved it! I only had the 1 cup of pineapple juice that came with the chunks so I also used 1 cup water and 1/2 cup orange juice. I didn’t have green onions so I used a small yellow onion. I used leftover cure 81 dinner ham. My daughter has dairy allergy so we used Earth’s Balance vegan butter. I like spicy so I added some red pepper flakes for a kick. I cooked ham/pineapple/onions for 10 minutes and then 10 more minutes after adding sauce, only because I started it at the same time as the rice, lol.
This was very tasty. I used leftover brown sugar maple glazed Thanksgiving Ham. I had some glaze left so mixed some apple cider vinegar in it and it was perfect. Threw everything into crockpot and set it on Low for the day Added some green pepper chunks in last 30 minutes. The ham melted in your mouth. Served it over rice and husband said it was a keeper.
Husband loved it. I would use a little more brown sugar to cut down on mustard taste.
Husband loved it. I would use a little more brown sugar to cut down on mustard taste.
Quite tasty. Added bell pepper.
This was a good recipe a little sweet for me but my wife and daughter loved it