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Flaming Polynesian Ham With Curried Rice

Fondue.Chef's picture
Ingredients
  Sugar 1⁄4 Cup (4 tbs)
  Cornstarch 1⁄4 Cup (4 tbs)
  Salt 1⁄4 Teaspoon
  Pineapple juice 1 Cup (16 tbs)
  Orange marmalade 1⁄3 Cup (5.33 tbs)
  Vinegar/Lemon juice 1⁄3 Cup (5.33 tbs)
  Fully cooked ham 1 Pound, cut into 1 inch cubes
  Canned mandarin orange sections 11 Ounce, drained (1 Can)
  Canned pineapple tidbits 13 1⁄2 Ounce (1 Can, Undrained)
  Seedless green grapes/Cantaloupe / honeydew melon chunks 3⁄4 Cup (12 tbs)
  Cointreau 1⁄2 Cup (8 tbs)
  Fluffy white rice/Curried rice 6 Cup (96 tbs)
  Toasted slivered almonds 1⁄2 Cup (8 tbs)
Directions

Combine first 3 ingredients in blazer pan of chafing dish or heavy fry pan on table top butane unit; mix well.
Place over direct high flame; stir in pineapple juice, marmalade, vinegar, or lemon juice, cook, stirring constantly until thickened.
Reduce flame to low and fold in ham; heat.
Add fruits and 1/4 cup Cointreau, if used.
Heat.
Place blazer pan in water jacket, if available.
Pour remaining Cointreau over mixture; ignite.
When flame dies, serve atop hot rice; sprinkle with almonds.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Side Dish
Ingredient: 
Rice
Interest: 
Party

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