Hawaiian Ham And Pineapple Salsa Recipes

HAM WITH PINEAPPLE SALSA

Steps:

• Preheat broiler. In a small bowl, mix the first six ingredients. , Place ham steak on an ungreased baking sheet. Broil 3 in. from heat 3-4 minutes on each side or until a thermometer reads 140°. Cut ham into serving-size pieces. Serve with pineapple salsa.

HAWAIIAN HAM AND PINEAPPLE SALSA

Steps:

• Mix Marinade Mix, mango nectar, honey and lime juice in large bowl. Remove 1/4 cup of the marinade mixture; set aside.
• Cook cubed canned ham and 1/4 cup of the reserved marinade mixture in large skillet on medium heat until lightly browned. Remove from heat.
• Stir pineapple, onion and jalapeno into remaining marinade mixture in large bowl until well blended. Top with ham mixture. Sprinkle with nuts. Serve dip with tortilla chips.

HAWAIIAN HAM AND PINEAPPLE STUFFING

Steps:

• Position racks in the upper and lower thirds of the oven; preheat to 250 degrees F. Spread out the bread on 2 baking sheets. Bake, rotating the pans and stirring halfway through, until lightly toasted, 1 to 1 1/2 hours.
• Increase the oven temperature to 375 degrees F. Butter a 3-quart baking dish. Melt 4 tablespoons butter in a large pot or Dutch oven over medium-high heat. Add the ham, onion, celery, jalapeño, thyme, sage, 1 teaspoon salt and a few grinds of pepper; cook, stirring occasionally, until softened, about 6 minutes. Add the chicken broth and bring to a simmer, then remove from the heat. Let cool slightly.
• Whisk the eggs in a large bowl. Stir in the bread and ham mixture. Transfer the stuffing to the prepared dish. Dot with 2 tablespoons butter. Cover with foil and bake 30 minutes.
• Meanwhile, heat the remaining 1 tablespoon butter in a medium skillet over medium-high heat. Add the pineapple and cook until lightly browned, about 3 minutes. Add the brown sugar and stir until just dissolved, about 30 seconds.
• Uncover the stuffing and scatter the pineapple on top. Bake until golden brown, 20 to 30 minutes.

HAWAIIAN SALMON WITH PINEAPPLE SALSA

Steps:

• Rinse the salmon in cool water and pat it dry.
• In a bowl combine 2 teaspoons oil, 2 tablespoons lemon juice and 1 teaspoon ginger.
• Coat both sides of fish with the mixture and refrigerate for up to an hour.
• While the fish marinates prepare the Pineapple Salsa.
• Heat the remaining oil in a medium skillet.
• Add the yellow pepper and onion and sauté until soft about 4 minutes.
• Add the crushed pineapple, raisins, cayenne and remaining lemon juice and ginger; sauté until pineapple is warm, about 4 minutes longer.
• (Salsa can be made ahead up to 24 hours; but bring to room temperature before using.).
• Grill or broil the salmon, turning once, until fish is barely opaque in the center, and just begins to flake when tested with a fork about 2 minutes per side for 3/4-inch thick fish steaks.
• Enjoy!

PINEAPPLE SALSA

Steps:

• In a large bowl, combine the first 10 ingredients. Cover and refrigerate until serving. Serve with tortilla chips.

HAM AND PINEAPPLE DINNER

Steps:

• Melt the butter in a large skillet over medium heat. Saute the ham, onions and pineapple chunks in the butter for about 5 minutes.
• In a separate medium bowl, combine the pineapple juice, vinegar, brown sugar, mustard and cornstarch. Stir this together well and pour over the ham mixture in the skillet. Stir well and allow to heat through and thicken, about 5 minutes.

HAWAIIAN HAM STEAKS

Steps:

• Pour 1/2 inch juice into skillet and stir in brown sugar. Make slashes in fat around steak to keep it from curling.
• Place ham in skillet with juice mixture and top with pineapple slices.
• Cook on medium low heat and turn twice.
• Cook until sauce becomes thick and serve with pineapple slice on each serving.