- Yield: 36 Cups
- Serving: 24
Nutrition facts (per portion)
- Calories: 390
- Carbohydrate Content: 59g
- Cholesterol Content: 45mg
- Fat Content: 11g
- Fiber Content: 2g
- Protein Content: 13g
- Saturated Fat Content: 6g
- Serving Size: 297g
- Sodium Content: 980mg
- Sugar Content: 23g
- Trans Fat Content: 0g
Ingredients
- 5 cups U.S.-grown Long Grain Rice, uncooked
- 3 20oz Cans of Pineapple Tidbits in Juice
- 6 cups Water
- 4 cups Onion, chopped
- 2 tbsp Curry Powder
- 2 tsp Salt
- 3 1 lb Boneless Ham Steaks
- 1 1/2 cups Dark Brown Sugar, packed
- 1 cup Butter
Instructions
Preheat oven to 350 degrees F.
Combine pineapple and its juices and the water in stock pot. Bring to a “rolling boil” over high heat.
Combine rice, onions, curry powder, and salt in a 20x12x4-inch hotel pan. (Note: If using a disposable pan, place on a sheet pan for support). Place pan in oven. Pour hot pineapple mixture over rice mixture. Stir until well blended. Cover tightly and bake 45 minutes or until rice is tender.
Meanwhile, heat the stock pot over medium heat. Add a ham steak and cook 3 minutes on each side or until browned. Place on cutting board and continue with remaining 2 ham steaks.
Set stock pot aside.
Chop ham steaks into cubes (about 1/2 inch cubes).
Remove rice mixture from oven, fluff with a fork and top with the chopped ham. Sprinkle evenly with the sugar. Melt the butter in the stock pot (used to brown ham) over low heat, scraping bottom of pot to remove some the browned bits. When melted, drizzle evenly over all.
Bake, uncovered, for 10 minutes or until sugar has melted.
Makes: 36 cups total. Serves 24; 1 1/2 cups per serving
