Welcome to the Cast Iron Lane Maple Monday Series where I feature a delicious recipe that includes maple syrup. With Indiana’s Maple Syrup production increasing in recent years – I thought this would be a fun way to introduce more of its use to my friends and family.
You can browse a wide selection of maple syrups here. Keep in mind that all maple syrups are not equal. If you have tried a maple syrup in the past and you found it to be bitter, try again. It’s probably just that brand or particular harvest or process that you do not like.
Make sure that you use real maple syrup in the recipe, and not corn syrup – which is what most table syrups are. It can greatly affect the taste of the recipe if maple syrup is not used.
This Maplel Ham and Pineapple Casserole is great – especially when served with a side of white fluffy rice!
I hope you give it a try and let me know what you think in the comments below!
Kitchen Items for this Recipe
Enjoy and happy cooking! ?
How to Make Maple Ham and Pineapple Casserole
Maple Ham and Pineapple Casserole
- 3 Cups ham, cooked and diced
- 1 large onion, chopped
- 1 large sweet red pepper, chopped
- 1½ Cup canned pineapple chucks, reserve the liquid
- ½ Cup vinegar
- ⅔ Cup maple syprup (real maple syrup!)
- 1 Tbsp dry mustard
- 3 Tbsp cornstarch
- 1 Tbsp teriyaki sauce
- 1 tsp Worcestershire sauce
- Preheat oven to 350°
- Spread the diced ham in a large casserole dish
- Sprinkle the onion, pepper, and pineapple overtop of ham
- In a medium sauce pan, mix ½ Cup pineapple juice, and vinegar. Bring to a boil
- In separate bowl, mix mustard, cornstarch, and maple syrup
- Stir into the pineapple juice
- Lower heat to medium and continue to cook and stir until thick
- Mix in teriyaki and Worcestershire sauce
- Pour mixture over the ham
- Bake approximately 45 minutes
- Serve with a side of cooked, fluffy white rice (Find recipe linked below!)
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