I brought home leftover ham from the Christmas Party and boy there was tons of it! Rather than make pasta or sandwiches, I tried to incorporate it into an Asian dish. Since I also had a ripe mango sitting in my fridge, I tried to pair them together. I reused the recipe that I had for the Claypot Fish, but subsituted the fish for Ham and Pineapple for Mango. The results…it’s for you to try and conclude on your own =)
Leftover Ham with Mango in Clay Pot
Left over Ham
2 tbs minced shallots
2 tbs minced garlic
3 tbs caramel sauce (see below)
1 can of young coconut juice
1 medium-sized mango
Simmer 4 tbs of sugar and 1/2 cup water. Keep stirring until it reduces and becomes dark brown (Try not to burn the mixture, else the taste becomes bitter). The consistency should be similar to maple syrup. If it becomes too thick, just add more water. Note: Do not leave the sauce in the saucepan (especially if your saucepan is good at retaining the heat even after removing from the stove). Pour it out into a dish.
1. Tear up the ham so that we have streaks of meat rather than one entire chunk.
2. In the clay pot, heat about 1 tbs of cooking oil on medium high and add the garlic and shallots. Once brown, add the leftover ham.
3. Add the caramel sauce and just enough coconut juice to the level of the ham.
4. Add the mango, cover and turn to med low heat and allow to simmer for about 30-45 min (longer if you want the ham to be really soft), checking a few times to make sure that it’s not reduced too much. Add more coconut juice or caramel sauce if needed.
5. Since the ham was already salty, I doubt if you need to add more salt to the dish. However, if you’ll like it sweeter, then adjust with the caramel sauce.
Aahh…it was delish!