Ingredients

• 4 medium-size Yukon gold potatoes, unpeeled and cut into 2-inch pieces
• 2 teaspoons peanut oil
• 1/2 Vidalia or red onion, cut in 1/2 and thinly sliced into half-moons
• 1 (8-ounce) can tropical fruit salad in passion fruit nectar
• 1 tablespoon brown sugar
• 1 tablespoon reduced-sodium soy sauce
• 1/2 teaspoon freshly ground black pepper
• 1 pound thick-cut deli ham

Browse by ingredient

Instructions

1. Watch how to make this recipe.
2. Place the potatoes in a large saucepan and add enough water to cover. Set over high heat, bring to a boil, and boil until the potatoes are fork-tender, about 8 minutes. Drain and set aside.
3. Meanwhile, heat the oil in a large skillet over medium heat. Add the onion and cook, stirring, until softened, about 3 minutes. Add the fruit along with the juice from the can, the brown sugar, soy sauce, and pepper, bring to a simmer, and simmer until the liquid thickens and reduces slightly, about 5 minutes. Add the ham slices and potatoes and simmer for 2 minutes to heat through. Serve.