Sweet and sour gammon and pineapple

    (158)
    35 min

    A great use for leftover ham on Boxing day. Gammon is pan-fried with onions and pineapple in a sweet sauce. Best served with rice.


    3 people made this

    Ingredients
    Serves: 4 

    • 2 tablespoons butter
    • 600g cooked and cubed gammon
    • 2 spring onions, chopped
    • 250g pineapple chunks, drained
    • 300ml pineapple juice
    • 4 teaspoons cider vinegar
    • 2 tablespoons soft brown sugar
    • 2 teaspoons prepared mustard
    • 2 tablespoons cornflour

    Method
    Prep:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Melt the butter in a large pan over medium heat. Saute the gammon, onions and pineapple chunks in the butter for about 5 minutes.
    2. In a separate medium bowl, combine the pineapple juice, vinegar, brown sugar, mustard and cornflour. Stir this together well and pour over the gammon mixture in the pan. Stir well and allow to heat through and thicken, about 5 minutes.

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    Reviews & ratings
    Average global rating:
    (158)

    Reviews in English (124)

    by
    25

    Loved this-the sauce was great over rice.  -  02 Dec 2002  (Review from Allrecipes US | Canada)

    by
    22

    SUPER EASY AND SUPER QUICK MEAL. I bought 1# of Virginia Baked Ham at the grocery store deli when it was on sale and cubed it for this recipe. NOTE: there is not enough pineapple juice in the can of chunks - you will have to add real juice or open extra pineapple - I stir fried the ham, pineapple and onions till they started to brown - which made it have more of grilled taste. We ate it over white rice and it was delicious!  -  14 Jul 2005  (Review from Allrecipes US | Canada)

    by
    21

    I added some shredded carrots and diced up a jalepeno to add. That made it PERFECT because otherwise it would have been too sweet. It gave it a bite (but one my 2 year old could handle) and the sauce toned down the jalepeno. The sauce is pretty thick but still good. We had it over white rice. I only had 3/4 cup of pineapple juice, so I added apple juice to make it the right amount.  -  31 May 2006  (Review from Allrecipes US | Canada)

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