Ham Stir Fry Recipes

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LEFTOVER HAM STIR FRY



Leftover Ham Stir Fry image

Ham is pretty salty as is, so be sure to adjust your seasonings accordingly!

Provided by Kacey

Categories     Main Course

Time 45m

Number Of Ingredients 17

2 cups chopped, leftover ham (or as much as you desire!)
1/2 lb carrots, sliced into small, thin matchsticks
1 large onion, chopped
1 portoello mushroom, halved and sliced
2 celery stalks, chopped
2 bunches baby bok choy, white part sliced and green part roughly chopped, divided
1 large zucchini, halved lengthwise and sliced
1 red pepper, chopped
3 garlic cloves, minced
1 small can of sliced water chestnuts, drained
Preferred oil (avocado or vegetable oil works well!)
1/4 cup soy sauce
1 cup broth of your choosing
Salt and pepper (ham is quite salty to be careful here.)
1/4 tsp. chili flakes
2 tsp. dried oregano
2 tsp. cornstarch

Steps:

  • Add a couple of tablespoons of oil to a wok and set over medium-high heat. When hot, add in the carrots and cook for 5 minutes. Stir in onions, mushroom, celery, and white part of bok choy. Cook for 3 minutes. Add in zucchini, red pepper, garlic, and water chestnuts. Cook for 3 minutes. Add in soy sauce, ham, and green part of bok choy. Cook 3 more minutes.
  • Whisk together all the sauce ingredients until really well combined. Poor into stir fry and cook for a few minutes, or until nicely thickened!
  • Serve or rice or noodles.

Nutrition Facts : Calories 163 calories, Carbohydrate 16 grams carbohydrates, Cholesterol 30 milligrams cholesterol, Fat 6 grams fat, Fiber 3 grams fiber, Protein 14 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 1176 milligrams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat

HAM AND PEPPERS STIR FRY WITH SWEET AND SOUR SAUCE



Ham and Peppers Stir Fry With Sweet and Sour Sauce image

We call this "Ham and Peppers" but there's onion and pineapple too. This is a great quick meal and an excellent use for leftover ham. The recipe was originally from a Doubleday Cookbook but has evolved during the past 12 years to suit our taste--we like the ham and onions slightly browned and the peppers crisp/tender. Serve over steamed rice and add soy sauce to taste. Note that this dish is best just after it's thickened and it doesn't reheat that well, but there's rarely any leftovers.

Provided by TommyGato

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

2 cups diced cooked ham
2 tablespoons butter (Divided in thirds)
1 (8 ounce) can pineapple chunks (don't drain) or 1 (8 ounce) can pineapple tidbits (don't drain)
1 medium onion, peeled cut in half and quartered
1 medium bell pepper, cored seeded, and cut in 1/2 inch strips (your favorite color)
2 tablespoons cornstarch
2/3 cup chicken broth
1/3 cup firmly packed light brown sugar (or 1/3 cup granulated sugar with 1/2 tsp. molasses)
1/3 cup cider vinegar
2 tablespoons soy sauce

Steps:

  • Prepare the sauce by first stirring cornstarch with about 2 or 3 tbs.of the chicken broth in a small bowl.
  • When the cornstarch is dissolved and smooth, stir in the remaining sauce ingredients and set aside.
  • Brown ham in 1/3 of butter over moderately high heat in a skillet or wok until it begins to brown.
  • Remove and set the ham aside.
  • Melt another 1/3 of the butter in the skillet or wok and sauté the onions.
  • When they start to soften and turn translucent, add the peppers and the final 1/3 of the butter.
  • When the onions have somewhat browned, add the ham and the pineapple, juice and all.
  • Stir the sauce until smooth again (since the cornstarch tends to settle) and pour into skillet or wok.
  • Increase heat and stir until the sauce begins to bubble.
  • Reduce heat and stir for a minute or two until the cornstarch is fully cooked; if too thick, thin with a little water or broth.
  • Serve over steamed rice as soon as possible. I like to sprinkle some dried hot red pepper flakes over it; I love hot food and this gives the dish some zing!

QUICK HAM STIR-FRY



Quick Ham Stir-fry image

Make and share this Quick Ham Stir-fry recipe from Food.com.

Provided by Ginny Sue

Categories     One Dish Meal

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons vegetable oil
1 cup sliced celery
1/2 cup chopped onion
1/2 cup chopped green pepper
2 cups cubed cooked ham
1/8 teaspoon garlic powder, to taste
1/8 teaspoon black pepper, to taste
3 cups cooked rice
2 tablespoons soy sauce

Steps:

  • In large wok, heat oil over medium high heat.
  • Add celery, onion, and green pepper; stir-fry 2 minutes or until crisp-tender.
  • Add ham, garlic powder and pepper; stir fry 3 to 4 minutes.
  • Add rice and soy sauce; stir fry 3-4 minutes or until thoroughly heated.
  • Serve with additional soy sauce, if desired.

HAM AND BROCCOLI STIR-FRY



HAM AND BROCCOLI STIR-FRY image

Categories     Stir-Fry     Quick & Easy

Yield 4 servings

Number Of Ingredients 7

1 bunch broccoli (about 2 pounds)
1 large red pepper
1 large onion
1 pound cooked ham in one piece
salad oil
1/2 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Cut broccoli into 2 inch x 1 inch pieces. Cut red pepper into 1/2 inch wide slices. Cut onion into 8 wedges. Cut ham into bite-size chunks. In 12 inch skillet over high heat, in 1 tablespoon very hot salad oil, cook broccoli pieces and salt, stirring quickly and constantly, until evenly coated with oil. Add 1/4 cup water. Reduce heat to medium, cover and cook 2 minutes. Uncover and stir-fry 5 minutes or until broccoli is tender-crisp. Remove to a small bowl. In the same skillet over medium heat, in 2 tablespoons hot salad oil, cook red pepper and onion until golden brown. Stir in ham chunks, broccoli, black pepper and 1/4 cup water, stirring gently until ham is heated through.

HAM STIR FRY WITH COUSCOUS



Ham Stir Fry with Couscous image

The traditional Easter meat with a traditional Middle East pasta, stir fried with veggies and then simmered with a chicken broth mixture. Ham stir fry? Yes, indeed! Ham leftovers never had it so good. Everyone who has tried this has loved this savory stir fry.

Provided by STEPHNDON

Categories     Main Dish Recipes     Stir-Fry     Pork

Time 20m

Yield 6

Number Of Ingredients 14

1 ½ cups water
1 cup couscous
2 cups chicken broth
¼ cup cornstarch
3 tablespoons soy sauce
3 tablespoons brown sugar
⅛ teaspoon ground ginger
1 tablespoon vegetable oil
2 cloves garlic, minced
1 (16 ounce) package mixed broccoli and cauliflower florets
1 carrot, sliced
¼ pound cooked ham, cut into strips
1 (8 ounce) can sliced water chestnuts, drained
½ cup sliced almonds

Steps:

  • To Make Couscous: In a medium saucepan, bring water to a boil. Stir in couscous, reduce heat to medium-low, and simmer for 8 to 10 minutes, until fluffy. Cover and set aside.
  • In a small bowl, combine broth, cornstarch, soy sauce, brown sugar and ginger. Mix together and set aside.
  • Heat oil in a large skillet or wok. Add garlic, broccoli, cauliflower and carrot; stir-fry for 7 to 8 minutes or until crisp-tender (add water as needed if pan gets too dry).
  • Stir broth mixture and pour over vegetable mixture in skillet, then stir in ham and water chestnuts. Cook 2 minutes, stirring frequently. Stir in almonds. Serve stir fry over hot couscous.

Nutrition Facts : Calories 318 calories, Carbohydrate 46.6 g, Cholesterol 11.2 mg, Fat 8.9 g, Fiber 5.5 g, Protein 12.9 g, SaturatedFat 1.4 g, Sodium 994.3 mg, Sugar 9.6 g

FRIED RICE WITH HAM



Fried Rice with Ham image

This is a great recipe that your family will love and is easy to make. Cook the rice a day ahead or buy some from a local Asian restaurant. The quality of the ham used makes a big difference in the recipe results.

Provided by UBDESIGN

Categories     Main Dish Recipes     Rice     Fried Rice Recipes

Time 35m

Yield 4

Number Of Ingredients 10

2 tablespoons vegetable oil
4 green onions, chopped
1 cup cubed ham
4 eggs, beaten
1 cup frozen mixed peas and carrots
4 cups cold cooked rice
1 cup bean sprouts
1 teaspoon salt
½ teaspoon ground black pepper
3 tablespoons soy sauce

Steps:

  • Heat the vegetable oil in a skillet over medium-high heat. Cook the green onions in the oil for 1 minute. Add the ham, eggs, and the peas and carrot blend to the oil. Cook and stir until the egg is completely cooked. Add the rice and bean sprouts to the egg mixture and stir continually until the rice is heated completely through. Remove from heat; season with salt, pepper, and soy sauce.

Nutrition Facts : Calories 400.3 calories, Carbohydrate 46.4 g, Cholesterol 155.2 mg, Fat 16.4 g, Fiber 3.9 g, Protein 16.6 g, SaturatedFat 4 g, Sodium 1749.2 mg, Sugar 2.2 g

HAWAIIAN HAM SKILLET



Hawaiian Ham Skillet image

Pineapple tidbits give island appeal to this sweet-and-sour ham dish from Ona Nelson of Muskegon, Michigan.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 9

1 can (20 ounces) unsweetened pineapple tidbits
1 pound boneless fully cooked ham, julienned
1/4 cup packed brown sugar
3 tablespoons cornstarch
1-1/2 cups cold water
2 tablespoons vinegar
4 teaspoons prepared mustard
2 medium green peppers, julienned
Hot cooked rice

Steps:

  • Drain pineapple, reserving juice; set aside. In a skillet, stir-fry ham until golden. In a bowl, combine brown sugar and cornstarch. Stir in water, vinegar, mustard and pineapple juice until blended. Add to the ham; bring to a boil. Reduce heat; cook and stir for 2 minutes or until thickened and bubbly. Add green pepper and pineapple; simmer for 5-8 minutes. Serve over rice.

Nutrition Facts : Calories 151 calories, Fat 3g fat (1g saturated fat), Cholesterol 38mg cholesterol, Sodium 832mg sodium, Carbohydrate 19g carbohydrate (12g sugars, Fiber 2g fiber), Protein 14g protein.

SWEET AND SOUR HAM



Sweet and Sour Ham image

I CAME UP with this recipe several summers ago. I had a ham in the refrigerator and was trying to avoid heating up the kitchen by preparing it in the oven. The stovetop was the solution. Ever since, this recipe has been my standby for when I have leftover ham. Served over rice, it's delicious! -Diane Widmer Blue Island, Illinois

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 9

1 can (8 ounces) pineapple chunks
1/4 cup ketchup
2 teaspoons soy sauce
2 teaspoons sugar
2 cups cubed fully cooked ham
2/3 cup chopped green or sweet red pepper
1 tablespoon cornstarch
2 tablespoons cold water
Hot cooked rice, optional

Steps:

  • Drain pineapple, reserving 1/3 cup of juice; set pineapple aside. In a large bowl, combine the reserved juice, ketchup, soy sauce and sugar. Add ham and green pepper., In a large skillet, cook and stir ham mixture over medium heat for 5-7 minutes or until pepper is tender. Combine cornstarch and water until smooth; stir into skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in pineapple and heat through. Serve with rice if desired.

Nutrition Facts : Calories 320 calories, Fat 7g fat (0 saturated fat), Cholesterol 66mg cholesterol, Sodium 2534mg sodium, Carbohydrate 36g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges

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