School is starting, and a nutritious hot meal that can be, start to finish, ready to put on the table in less than an hour is what many families are looking for. Texas Pineapple Ham and Rice is one of my family’s favorites. It’s also a great way to use up leftovers!
2 cups cooked rice (can be left over)
2 cups cubed or shredded fully cooked ham (again, leftovers are great with this recipe!)
1 5-oz jar Texas Pineapple Habanero Pepper Jelly
3/4 cup crushed pineapple, undrained
1/2 cup brown sugar
1 tablespoon lemon juice (fresh-squeezed is best)
1 teaspoon ground mustard
bread crumbs, if your family likes a toasted bread crumb topping
What to do:
1. Spray or butter a large baking dish
2. In a large bowl, combine all of the ingredients except the bread crumbs and spoon into the baking dish.
3. Bake, uncovered, at 350 for about a half hour. Cover with crumbs (if your family likes the bread crumb topping) and bake another five minutes or so. Sprinkle with cheese, if you wish. We like the cheese in my house. (Sometimes, I add 1/2 cup of shredded cheese to the other ingredients.)
4. Eat up.