Reviewed: Aug. 18, 2007

This was really quick with a nice flavor. Great for a quick dinner after a busy day.

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KAREN325

	Cooking Level: Expert Living In: Douglasville, Georgia, USA
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Reviewed: Apr. 12, 2007

Very good, my kids and husband loved it! Even my son who won't normally eat ham. We doubled the recipe so it took twice as long to stirfry and we left out the onion and used white vinigar and it was still really good, will be making again.

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TNEEVEL

	Cooking Level: Expert Home Town: Everett, Washington, USA Living In: Bellingham, Washington, USA
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Reviewed: Apr. 11, 2007

I was looking for a way to use some of the leftover ham from Easter and tried this out. I used fresh pineapple cause that's what I had, some chicken stock cause I didn't have enough pineapple juice, and omitted the mustard. Also I used a yellow onion instead of the green. It was easy and the flavor was ok. Good way to use leftovers.

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CLSPET

	Cooking Level: Intermediate Home Town: Weirton, West Virginia, USA Living In: Lafayette, Louisiana, USA
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Reviewed: Feb. 13, 2007

Easy and delicious, a perfect quick family meal, and one of the best uses of leftover ham I have found. I added sliced carrots and served over rice.

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Florence

	Cooking Level: Expert Living In: Yardley, Pennsylvania, USA
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Reviewed: Dec. 30, 2006

I would this as good... Not bad but not excellent.

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detourglr


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Reviewed: Dec. 18, 2006

This was good for a weeknight meal. Easy to make and quick. I served over cooked rice.

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cookntaste

	Cooking Level: Expert Living In: East Greenville, Pennsylvania, USA
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Reviewed: Oct. 1, 2006

Love it! Quick, easy, and I always have the right stuff on hand!

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Kelly Jo


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Reviewed: May 31, 2006

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.

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Nicole

	Cooking Level: Expert Home Town: Stuttgart, Baden-Württemberg, Germany Living In: Manassas, Virginia, USA
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Reviewed: Apr. 12, 2006

We won't have this one again.

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Donna


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Reviewed: Mar. 29, 2006

This was a quick and easy dinner to throw together. I served it over farfalle pasta and it was great. I didn't follow the recipe exactly, just estimated.

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sweetlilbaker


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Reviewed: Dec. 14, 2005

This was an excellent meal. I served over white rice, and added in some frozen bell peppers with the onions. (I just used yellow onions, so the pepper added nice color also.) I think I'd like to try it with chicken also. =)

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FUN4REGINA

	Cooking Level: Expert Living In: Lynchburg, Virginia, USA
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Reviewed: Dec. 1, 2005

This was pretty tasty. I served it over teriyaki rice a roni. It does work great with leftover ham.

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CHRISSYF

	Cooking Level: Expert Living In: Hazleton, Pennsylvania, USA
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Reviewed: Oct. 24, 2005

While this is similar to an Asian sweet and sour dish, I liked the twist that it's served over egg noodles. I had some Creole mustard and used it instead of yellow mustard. We both thought it was a tasty and different dish, and it's an easy and great way to use leftover ham. A refreshing change from the ham-cheese-potatos ham dishes.

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Mallinda

	Cooking Level: Expert Home Town: Norristown, Pennsylvania, USA Living In: Mobile, Alabama, USA
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Reviewed: Oct. 21, 2005

I thought this recipe was great. Easy, quick and a great way to use leftover ham. My husband devoured it and took the rest for lunch the next day. Unfortunately, my kids didn't like it at all. Will probably make again, but slightly decrease vinegar and cornstarch.

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Susan

	Cooking Level: Intermediate
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Reviewed: Oct. 18, 2005

My husband loved this, and I thought it was good, gave it 5 stars for easy and fast. I did add green peas to it and served over Egg noodles. The left overs are very good too.

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MJ

	Cooking Level: Expert Home Town: Gardena, California, USA Living In: Madison, Indiana, USA
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Reviewed: Oct. 13, 2005

this made a great dinner, especially when i added carrots, and a biscuit topping and baked it in the oven.

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Rochelle

	Cooking Level: Expert Living In: East Rochester, New York, USA
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