SWEET AND SOUR HAM — Cooked ham is sauteed with peppers and pineapple, cooked in a delicious sweet and sour sauce, then served over rice and garnished with chopped cashews.
If you’re looking for a unique and delicious way to use up that leftover holiday ham, look no further than this Sweet and Sour Ham. It’s my family’s new favorite way to enjoy leftover ham.
I don’t know about you, but when I make a ham, I always have leftovers, so I’m always look for new ways to use them.
This recipe reminds me a lot of these Slow Cooker Sweet and Sour Meatballs, but with chopped cooked ham in place of the meatballs.
Honestly, I don’t know why I’ve never thought of using my leftover ham this way before, but my family loved it. And it was a nice change from the usual leftover ham recipes.
The best part is, this meal is so easy to make. Just be sure to get your rice started in plenty of time, because the ham will be done in about 30 minutes.
I like to use red peppers, but any color will work. And feel free to add different veggies to suit your tastes. Mushrooms and snow peas are also delicious additions.
Whatever veggies you add, you’ll definitely want to tuck this recipe away in your holiday leftovers recipe collection. It’s a delicious and different way to use up that leftover ham.
Be sure to save this Sweet and Sour Ham recipe to your favorite Pinterest board for later.
Cooked ham is sauteed with peppers and pineapple, cooked in a delicious sweet and sour sauce, then served over rice and garnished with chopped cashews.
- 3 cups chopped cooked ham
- 1 clove garlic, minced
- 1 medium red pepper, chopped
- 1 (20 oz.) can pineapple chunks, drained (reserve juice)
- 1/2 cup brown sugar
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon ginger
- 1/4 cup vinegar
- 2 tablespoons soy sauce
- 3 tablespoons cornstarch
- 3-4 green onions, chopped
- Salt and pepper, to taste
- 1 cup coarsely chopped cashews
- Hot cooked rice, for serving
- 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.
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Who Dished It Up First: This is an original recipe