If you're struggling with easter dinner leftovers, or if you took advantage of the post-holiday sales on ham, you might find this recipe a refreshing break from ham sandwiches and casseroles. If the weather where you are is anything like the weather here in Cleveland, you might also appreciate the tropical flavors to remind you of sunshine and warmer days. This recipe is adapted from this recipe at allrecipes.com.
2 tablespoons butter
2 1/2 cups cooked and cubed ham (I didn't measure mine, I just used up what we had left over)
1 can pineapple chunks in pineapple juice
1 cup broccoli, fresh or frozen (if you use fresh, one or two stalks will do, use your tastes)
1/2 green pepper, coarsely chopped
4 teaspoons apple cider vinegar
2 tablespoons brown sugar
2 teaspoons yellow mustard
2 tablespoons cornstarch
In a wok or skillet, melt the butter. Add ham, onions, peppers, and broccoli. Heat while stirring frequently, until the veggies are tender and the onions become translucent. While the veggies and ham are cooking whisk the juice from the pineapple vinegar, brown sugar, mustard, and corn starch together in a medium bowl. Add the pineapple to the liquid. When the ham and veggies are done, add the pineapple mixture to the skillet on medium heat. Heat until the liquid thickens.
Serve over rice.
I made this for my family yesterday, and it was a big hit. Even the picky eater, Jonah, ate every bite! I did find that there was a bit too much pineapple when I used the entire 16 oz can. In the future, I will use all of the juice from the can, but reserve half of the pineapple for a later snack. Also, this time of year, fresh pineapples can usually be found. If you prefer to use a fresh pineapple, skip the canned stuff and add about 1.5 cups pineapple or orange juice along with the fresh fruit.