Ham & Hot Fruit Salad is a retro-style casserole dish that perfectly combines savory and sweet. Popular in mid-century American households, this dish layers ham steaks with canned fruits like pineapple, apricots, and peaches, then tops them with a buttery curry-infused brown sugar glaze. The blend of curry and fruit was a beloved trend during the 1950s-70s, offering a warming, exotic twist to traditional meat dishes. It’s great for holidays, potlucks, or even as a unique twist to a weeknight dinner. The ham can be omitted to serve as a standalone hot fruit salad, ideal for vegetarians or a dessert-style side.
Ingredients
- 4 ham steaks (one-inch thick )
- 1 can sliced pineapple (drained)
- 16 oz apricot halves (drained)
- 1 can pear halves (drained)
- 1 can peach halves (drained)
- 1/2 cup butter
- 2 tbsp curry powder
- 1 cup brown sugar
- 2 tbsp cornstarch
Instructions
Step 1: Prep Casserole
- Place ham steaks in a large casserole dish.
- Layer the drained canned fruits over the ham.
Step 2: Make Curry Sauce
- In a small saucepan, melt butter.
- Add curry powder and cook for 2–3 minutes until fragrant.
- Stir in brown sugar and cornstarch.
- Bubble together until thickened.
Step 3: Assemble and Bake
- Drizzle curry mixture over the fruit and ham.
- Cover the dish with foil.
- Bake at 350°F for 1 hour.
Step 4: Optional Vegetarian Version
- Omit ham and prepare the dish with just fruit and curry sauce for a hot fruit salad.
Tips
- Use fruit canned in juice instead of syrup to reduce sweetness.
- Add maraschino cherries for a colorful retro presentation.
- Substitute smoked sausage or pork loin for the ham steaks.
- Add a splash of orange juice to the curry sauce for brightness.
- Mix in a handful of raisins or dried apricots before baking.
- For a thicker sauce, increase cornstarch to 3 tablespoons.
- To make the dish savory, reduce sugar by half and add a pinch of salt.
- Serve with rice or buttered egg noodles to make it a full meal.
- Make it meatless by omitting ham (as the handwritten note suggests).
- Add a sprinkle of toasted pecans on top after baking.
Transcription of the Original Recipe
Read or copy the transcription
Ham & Hot Fruit Salad 4 - 1" thick ham steaks - put in casserole Combine - 1 can sliced pineapple, drained 1 can (all 1 lb.) apricot halves, drained 1 can pear halves, drained 1 can peach halves, " - pour over ham In small saucepan, bubble together 2-3 min. ½ c. butter 2 t. curry powder add - 1 c. brown sugar 2 T. cornstarch Dribble curry mixture over fruit. Cover w/foil & bake 350° - 1 hr. Omit ham & use it just as a hot fruit salad
From Transcription to Instructions
Hi from us at Salvaged Recipes, a quick note before you cook Ham & Hot Fruit Salad. The original directions are a terse list, and our instructions expand them into clear steps. We spelled out the sauce order: melt the butter, cook the curry for 2–3 minutes, then stir in brown sugar and cornstarch and simmer until thickened, so you know when it’s ready. We also clarify placing ham in the casserole, layering the drained fruit, drizzling the sauce, covering and baking at 350°F for an hour to make the sequence easy to follow.
Nutrition
Calories: 485kcalCarbohydrates: 63gProtein: 18gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 980mgPotassium: 520mgFiber: 4gSugar: 54gVitamin A: 620IUVitamin C: 22mgCalcium: 48mgIron: 1.2mg
