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Flaming Polynesian Ham With Curried Rice

Fondue.Chef's picture
  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)

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.
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: 
Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4715 Calories from Fat 1027

% Daily Value*

Total Fat 113 g173.9%

Saturated Fat 32.2 g161%

Trans Fat 0 g

Cholesterol 426.4 mg142.1%

Sodium 908.4 mg37.9%

Total Carbohydrates 700 g233.2%

Dietary Fiber 17.9 g71.6%

Sugars 328.8 g

Protein 164 g328%

Vitamin A 4.3% Vitamin C 293.4%

Calcium 33.7% Iron 145.1%

*Based on a 2000 Calorie diet

Flaming Polynesian Ham With Curried Rice Recipe