- 1 TSP Cilantro Roasted Onion Olive Oil
- 12-14 thinly sliced slices Virginia ham (or your leftover Easter Ham)
- 1 TBSP Pineapple White Balsamic
- 1 TBSP light brown sugar
Heat Cilantro Roasted Onion Olive Oil in a large skillet over moderate heat and add the ham. Saute for several minutes to heat and lightly brown the ham, turning the slices over a few times. Add Pineapple White Balsamic and brown sugar, turn the heat to low, and continue cooking, turning the ham over a few times in the glaze, until thickened, about 2 to 4 minutes.