Hawaiin Ham, the redux

It occurred to me tonight, as I made Hawaiin Ham, that this is nothing like the Hawaiin Ham my mom made when I was a kid!  So I thought I should take a picture of my variation.  I have posted this recipe before - you can find it here - but I'll post it again with all the additives and changes I've made since the last time I posted it!

My  mom's version of this recipe is completely different than mine.  I actually had to dig up a recipe book she gave me as a bridal shower gift many, many years ago, just to see the actual differences.  I'll post both recipes so you can do your own comparison, but in my own defense, I think I added all the extra veggies both to stretch the dinner, and to make it a little more 'healthy'.  I'm air-quoting that just in case she ever logs in here and reads this.  The veggies make sense though: carrots and pineapple are a great combination, green beans and pineapple AND green beans and pork are great together, ham and pineapple are complementary, and, well, the green peppers were called for in the original, so I had to keep them in.  Take a look, see what you think!

Hawaiin Ham, the Original Recipe
serves 4
served over rice, takes about 20 minutes to prep and cook
stovetop

1/4 cup margarine
1/2 medium green pepper, chopped
2 cups slivered cooked ham
1 can pineapple chunks, with juice (no can size specified)
2 Tbsp packed brown sugar
1 1/2 Tbsp cornstarch
1 1/2 tsp cider vinegar
1 1/2 tsp mustard
3/4 cup cold water
1/8 tsp ground cloves
hot rice

This is a recipe from my mother, so there are no instructions included.  There's also probably a huge list of ingredients missing as well, but I'll never get those out of her.  What I have always done is melt the margarine, stir fry the green peppers in the melted margarine for a couple of minutes, until whatever stage of cook-ed-ness you prefer, then add in the ham and pineapple, but pour the juice off into a measuring cup or bowl.  Turn the heat down for a second, and mix together the rest of the ingredients into the dish or cup with the pineapple juice.  Pour this mixture over the ham, peppers and pineapple, and heat until thickened.  Serve over the hot rice.  This really is delicious, and simple, and mind-blowingly quick to make for supper.

Here's my version:

Hawaiin Ham, Meg-style
serves 4 ish
serve over rice, takes 20 to 30 minutes to prepare
stovetop

2 Tbsp butter or margarine
1/2 cup coarsely chopped onion (red onion is great here)
1 medium carrot, thinly sliced
1 large handful of frozen whole beans, green or yellow or mixed
1/2 large green pepper, chopped
1 1/2 cups cooked ham, cut into chunks
1 smallish can of pineapple tidbits, packed in juice
the reserved pineapple juice
2 Tbsp brown sugar, NOT packed
1 1/2 Tbsp cornstarch
1 1/2 Tbsp white wine vinegar (I like the cider vinegar better, but I was out of it)
1 Tbsp prepared mustard
pinch ground cloves

Melt the margarine in a pan, and add the onion. Saute the onion until it is starting to soften, then add the carrots.  Saute both until everything is just starting soften more, then add in the beans, pepper and pineapple.  I usually add a couple of tablespoons of water at this point, and put a lid on the pan to let it steam - about 2 minutes of steaming.  While it is steaming, remember to stir once in a while, pour the pineapple juice into a measuring cup.  Add in the rest of the ingredients, and then add in enough cold water to make it a generous cup of liquid. Pour the liquid ingredients into the pan, and heat and stir until the sauce is thickened and translucent.  Serve over the rice - personally, I find if I start the rice when I start the rest of the supper, they should finish at the same time.

A little different from the original, but Hawaiin Ham stirfry it is! Enjoy.