Best 7 Quick Sweet And Sour Ham Recipes

SWEET AND SOUR HAM

Steps:

• Drain pineapple, reserving 1/3 cup of juice; set pineapple aside. In a large bowl, combine the reserved juice, ketchup, soy sauce and sugar. Add ham and green pepper., In a large skillet, cook and stir ham mixture over medium heat for 5-7 minutes or until pepper is tender. Combine cornstarch and water until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in pineapple and heat through. Serve with rice if desired.

SWEET AND SOUR GLAZED HAM

Steps:

• HEAT oven to 325 degrees F. Combine jelly, mustard, lemon juice and ground cloves in medium saucepan; place over medium heat and bring to a boil, stirring occasionally. Set aside.
• SCORE fat on ham in a diamond design; stud with cloves. Place ham, fat side up, on rack in roasting pan. Insert meat thermometer, making sure it does not touch bone.
• BAKE, uncovered, until thermometer registers 140 degrees F (1 1/2 to 2 hours); baste every 15 to 20 minutes with sauce.
• HEAT remaining sauce; serve with ham.

SWEET AND SOUR HAM

Steps:

• Add reserved pineapple juice (from pineapple chunks) to a large glass measuring cup. Add enough water to equal 1 1/2 cups. Whisk in the brown sugar, red pepper, ginger, vinegar, soy sauce and cornstarch until smooth. Set aside.
• In a large saute pan, cook the ham, garlic and peppers over medium high heat until just tender. Add the drained pineapple chunks and cook a few minutes longer. Stir in the pineapple juice mixture and bring to a boil.
• Continue to simmer, stirring often, until everything is heated through and the vegetables reach desired tenderness. Just before serving, stir in green onions. Season with salt and pepper, to taste. Serve over hot cooked rice and sprinkle with chopped cashews.

QUICK SWEET AND SOUR HAM

Steps:

• Drain pineapple, reserving juice and pineapple chunks. In a bowl, combine the brown sugar, cornstarch and ginger. Stir in the water, vinegar and reserved juice until smooth; set aside., In a large nonstick skillet, saute the ham, green pepper and onion in hot oil over medium-high heat for 3 minutes or until ham is lightly browned and vegetable are crisp-tender. Stir reserved pineapple chunks into skillet; heat through. Stir juice mixture. Gradually stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve over rice.

SWEET AND SOUR HAM

Steps:

• Drain pineapple, reserving juice and pineapple chunks. In a bowl, combine the brown sugar, cornstarch and ginger. Stir in the water, vinegar and reserved juice until smooth; set aside.
• In a large nonstick skillet, saute the ham, green pepper and onion in hot oil over medium-high heat for 3 minutes or until ham is lightly browned and vegetables are crisp tender. Stir reserved pineapple chunks into skillet; heat through. Stir juice mixture. Gradually stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve over rice.

HAM AND SWEET POTATO SOUP

Steps:

• Combine chicken stock, sweet potatoes, ham, celery, and onion in a stockpot; bring to a boil. Reduce heat to medium and cook until sweet potatoes are tender, 10 to 15 minutes. Stir green bell pepper, carrot, corn, garlic, basil, parsley flakes, black pepper, and salt into soup and simmer until vegetables are softened, 5 to 10 minutes.
• Melt butter in a saucepan over medium-low heat; whisk flour into butter using a fork. Cook and stir mixture until thickened, about 1 minute. Slowly stir milk into butter-flour mixture until completely smooth; continue cooking and stirring over medium-low heat until thickened, 4 to 5 more minutes. Stir Cheddar cheese into milk mixture until melted and smooth.
• Stir milk-Cheddar cheese mixture into soup; cook until thickened and heated through, about 5 minutes.

SWEET AND SOUR HOT HAM SANDWICHES

Steps:

• Coat large skillet with no-stick cooking spray. Heat skillet over medium heat. Saute ham, 1/3 at a time, 15 seconds or until ham is lightly browned. Remove from skillet and place in large bowl.
• Heat oil in same skillet over medium-low heat. Add onion and green pepper; saute 7 minutes or until tender.
• Stir in ham glaze, undrained pineapple, brown sugar and vinegar. Heat through. Pour over ham in bowl; toss to coat. Serve on rolls.