Recipe by TommyGato
We call this "Ham and Peppers" but there's onion and pineapple too. This is a great quick meal and an excellent use for leftover ham. The recipe was originally from a Doubleday Cookbook but has evolved during the past 12 years to suit our taste--we like the ham and onions slightly browned and the peppers crisp/tender. Serve over steamed rice and add soy sauce to taste. Note that this dish is best just after it's thickened and it doesn't reheat that well, but there's rarely any leftovers.
Top Review by Little Squirrel
I really liked this recipe, although my husband hated it (what does he know)! It makes a really nice thick sauce, good over rice too. Next time I might reduce the amount of vinegar to 1/4 cup (my own personal taste), and cook the green peppers the same amount of time as the onions, as they were a little too crispy for me. This was really satisfying and filling though, a good way to use up leftovers.
- 2 cups diced cooked ham
- 2 tablespoons butter (Divided in thirds)
- 1 (8 ounce) can pineapple chunks (don't drain) or 1 (8 ounce) can pineapple tidbits (don't drain)
- 1 medium onion, peeled cut in half and quartered
- 1 medium bell pepper, cored seeded, and cut in 1/2 inch strips (your favorite color)
For the Sauce
- 2 tablespoons cornstarch
- 2⁄3 cup chicken broth
- 1⁄3 cup firmly packed light brown sugar (or 1/3 cup granulated sugar with 1/2 tsp. molasses)
- 1⁄3 cup cider vinegar
- 2 tablespoons soy sauce
Directions See How It's Made
- Prepare the sauce by first stirring cornstarch with about 2 or 3 tbs.of the chicken broth in a small bowl.
- When the cornstarch is dissolved and smooth, stir in the remaining sauce ingredients and set aside.
- Brown ham in 1/3 of butter over moderately high heat in a skillet or wok until it begins to brown.
- Remove and set the ham aside.
- Melt another 1/3 of the butter in the skillet or wok and sauté the onions.
- When they start to soften and turn translucent, add the peppers and the final 1/3 of the butter.
- When the onions have somewhat browned, add the ham and the pineapple, juice and all.
- Stir the sauce until smooth again (since the cornstarch tends to settle) and pour into skillet or wok.
- Increase heat and stir until the sauce begins to bubble.
- Reduce heat and stir for a minute or two until the cornstarch is fully cooked; if too thick, thin with a little water or broth.
- Serve over steamed rice as soon as possible. I like to sprinkle some dried hot red pepper flakes over it; I love hot food and this gives the dish some zing!