Flaming Polynesian Ham With Curried Rice
|Sugar||1⁄4 Cup (4 tbs)|
|Cornstarch||1⁄4 Cup (4 tbs)|
|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.