Ham Salad Pineapple Boats Recipes

HAM SALAD PINEAPPLE BOATS

Steps:

• Stand pineapple upright and cut in half, leaving the top attached. Remove fruit, leaving a 1-in. shell. Chop fruit; set aside 1 cup for salad and refrigerate the remaining fruit for another use., In a small bowl, combine mayonnaise and mustard. Stir in the ham, celery, green pepper and reserved pineapple. Spoon into pineapple halves.

HAM & PINEAPPLE RANCH SALAD

Steps:

• Arrange ham, pineapple and asparagus over greens on serving plates.
• Serve with dressing. Sprinkle with noodles.

HAM AND PINEAPPLE SALAD WITH JERKED MAYONNAISE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain, rinse under cool water, and drain again.
• Meanwhile, combine mayonnaise, lime juice, soy sauce, vegetable oil, brown sugar, parsley, vinegar, allspice, thyme, marjoram, ginger, garlic powder, salt, nutmeg, pepper, and cinnamon for jerk sauce in a saucepan over medium heat. Bring to a boil. Remove from the heat and set aside to cool.
• Combine cooled pasta and cooled jerk sauce with pineapple, ham, and onion. Place in the refrigerator until chilled and flavors have developed, about 1 hour.

HAM SALAD PINEAPPLE BOATS

Steps:

• Stand pineapple upright and cut in half, leaving the top attached. Remove fruit, leaving a 1-in. shell. Dice fruit; set aside 1 cup for salad and refrigerate the remaining fruit for another use.
• In a bowl, combine mayonnaise and mustard. Stir in the ham, celery, green pepper and reserved pineapple. Spoon into pineapple halves.

HAM SALAD FRUIT BOATS

Steps:

• Cut pineapple in half lengthwise.
• Remove hard core.
• Cut around edge of fruit, leaving a rim about 1/2 inch thick.
• Cut loosened fruit crosswise; remove and dice.
• Combine 1 cup of the diced pineapple with ham, celery, and green pepper.
• Blend mayonnaise and mustard; add to ham mixture.
• Toss to coat ingredients.
• Spoon into pineapple boats.
• (The leftover fresh pineapple is delicious mixed with cottage cheese for another meal).

PINEAPPLE HAM SALAD

Steps:

• Cut pineapple in half lengthwise through crown. Remove fruit. leaving shells intact. Core and dice fruit.
• In large bowl, combine pineapple, ham chunks, cherry tomatoes, celery and green onions.
• In small bowl, combine all remaining ingredients for dressing, blending well.
• Spoon dressing over pineapple combination, tossing gently to mix.
• Pile salad into pineapple shells to serve. Makes 4 to 6 servings.

HAWAIIAN HAM SALAD POCKETS

Steps:

• In a small bowl, combine the ham, pineapple and carrot. Stir in the mayonnaise and mustard until blended. Line each pita half with a lettuce leaf; fill with ham salad.

MAPLE, HAM, & PINEAPPLE KABOBS

Steps:

• GRILLED KABOBS:
• If using bamboo skewers, soak for 15 - 30 minutes prior to filling with meat and fruit.
• Prepare grill per grill specifications
• Using a Kabob skewer, skewer pineapple and ham, alternating between the two.
• Grill kabobs for 10 - 20 minutes on indirect flame flipping half way through allowing ham and pineapple to caramelize. You may need to do this in batches.
• While kabobs cook, base with pure maple syrup, once per side.
• When heated through, serve immediately over rice.

HAM AND PINE BAKE

Steps:

• Preheat oven to 350 degrees.
• Carve the ham into pieces as you would when you normally carve your ham.
• Cut the pineapple slices in half.
• Spray a 9 x 13 inch pan with non stick cooking spray
• Place the ham and pineapple slices in a row, in the pan. I did every 2 or 3 slices of ham to 1 slice of pineapple. (Remember to reserve the pineapple juice.)
• In a bowl, mix the brown sugar, honey, water, cinnamon, nutmeg and 1/3 cup reserved pineapple juice until fully combined.
• Pour the mixture over the ham and pineapple.
• Cover the pan with foil, place in oven and bake for 40 minutes or until ham and pineapple are hot.