We had some ham that I wanted to use up, so I decided to try pineapple and ham. It turned out very well and was absolutely delicious over rice. It is fun to be creative with items you have on hand and need to use before they go bad. ;) Not that ANY of you ever have to worry about that!
Preheat oven to 300 degrees.
Start the rice cooking. Actually if you are using white rice, you can wait until you put the dish in the oven. If using brown rice, start the rice cooking.
Place pineapple juice from one (20 oz.) can crushed pineapple in a saucepan. I did not have a can of crushed pineapple which would have worked great, but had chunks, which I cut into smaller pieces. To save time use crushed pineapple. Trust me on this one. Reserve pineapple chunks for later.
Combine 2 tablespoons cornstarch, 2 tablespoons brown sugar, and 1/2 teaspoon cinnamon in a prep bowl.
Peel 3-5 medium carrots, cut off ends
and finely grate the carrots.
It should yield 1 to 1-1/2 cups finely grated carrot.
Now go back to the saucepan of pineapple juice.
Turn on the burner to medium.
While the juice is heating up, whisk in the dry ingredients.
Cook until thick. Once the sauce is thick, add pineapple,
Mix together and heat through.
Remove ham from oven.
Place carrot and pineapple mixture over each slice of ham.
Return to oven and back for 20 more minutes.
Remove from oven.
Doesn't this just look delicious?
Serve over rice.