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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 2 |
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âMy husband is so fond of this dish that I often double the recipe,â reports Donna Warner of Tavares, Florida. âI mix the leftovers with macaroni and cheese and add a can of cheddar cheese soup for a quick casserole.â Ingredients:
1 can (8-1/4 ounces) sliced pineapple |
1 boneless fully cooked ham slice (6 ounces), cut in half |
1 tablespoon butter |
1-1/2 teaspoons cornstarch |
3/4 teaspoon ground mustard |
3 tablespoons sherry or apple juice |
Directions:
1. Drain pineapple, reserving juice. Add enough water to juice to measure 1/2 cup; set aside. In a large nonstick skillet, lightly brown pineapple and ham. Remove and keep warm.
2. In the same skillet, melt butter. Whisk in cornstarch and mustard until smooth. Stir in sherry or apple juice and reserved pineapple juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with ham and pineapple. Yield: 2 servings.
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