Whisk the orange juice, vinegar, brown sugar and 2 tablespoons water in a medium saucepan over medium-high heat until the sugar dissolves, about 2 minutes. Add the pineapple, red onion and jalapeno. Bring to a low boil, then reduce the heat to a simmer. Cook, stirring occasionally, until the mixture thickens, 15 to 30 minutes. Season with salt and pepper. Let cool.
Divide the ham among the buns. Top with the pineapple marmalade.
Photograph by Ryan Liebe
Marmalade recipe from Endless Summer Cookbook. Copyright © 2015 by Katie Lee. Published by Stewart, Tabori & Chang, An Imprint of Abrams.
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