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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Take this sweet-and-sour specialty to your next potluck and get ready to hand out the recipe. When I but a ham, I choose a large one so I'll have leftovers to use in this dish, says Bloomingdale, Ontario's Judy Reist. It's special enough for Sunday dinners yet simple enough for busy weeknights. Ingredients:
3 cups cubed fully cooked ham |
1 medium onion, thinly sliced |
1 small green pepper, cut into rings |
2/3 cup raisins |
3/4 cup pineapple tidbits, drained |
3/4 cup packed brown sugar |
3 tablespoons cornstarch |
3 teaspoons ground mustard |
1/4 teaspoon salt |
1-1/2 cups pineapple juice |
1/2 cup cider vinegar |
4-1/2 teaspoons reduced-sodium soy sauce |
hot cooked rice |
Directions:
1. Preheat oven to 350°. In a greased 2-qt. baking dish, layer ham, onion, green pepper, raisins and pineapple.
2. In a large saucepan, combine brown sugar, cornstarch, mustard and salt. Stir in pineapple juice and vinegar until smooth. Bring to a boil; cook and stir 2 minutes or until thickened.
3. Remove from heat; stir in soy sauce. Pour over pineapple. Cover and bake 30-35 minutes or until heated through. Serve with rice. Yield: 4-6 servings.
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