Tiny Ham And Pineapple Pot Pies Recipes

TINY HAM AND PINEAPPLE POT PIES

Steps:

• Heat oven to 450°F (425°F for dark pans).
• In small bowl, mix ham, cheese, pineapple, onion and mustard; set aside.
• Remove crusts from pouches; unroll on work surface. From each crust, cut eight 3-inch rounds and eight 2-inch rounds, rerolling crusts if necessary. Press 3-inch rounds in bottoms and up sides of 16 ungreased miniature muffin cups so edges of crusts extend slightly over sides of cups.
• Spoon about 1 rounded tablespoon ham mixture into each crust-lined cup. Brush edges of crust lightly with beaten egg.
• Cut small vent in each 2-inch pie-crust round. Place 1 round over filling in each cup; press edges together, pushing toward cup so crust does not extend over sides. Brush top crusts with beaten egg. Sprinkle with sesame seed.
• Bake 10 to 14 minutes or until crust is deep golden brown. Remove from muffin cups. Let stand 5 minutes before serving.

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.

PINEAPPLE HAM CASSEROLE

Steps:

• Preheat oven to 350°. Cook noodles according to package directions; drain. In a large skillet, saute celery in 1 tablespoon butter until tender. Stir in cream cheese and milk; cook and stir until cheese is melted. Add the noodles, ham, pineapple, Worcestershire sauce, salt and pepper., Transfer to an ungreased 1-1/2-qt. baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over the top. Bake, uncovered, at 350° for 30-35 minutes or until heated through.

TINY HAM & PINEAPPLE POT PIE / PIES

Steps:

• Heat oven to 450 degrees (425 for dark pans).
• In small bowl, mix ham cheese, pineapple, onion and mustard; set aside.
• Remove crusts from pouches; unroll on work surface.
• From each crust, cut eight 3-inch rounds and eight 2-inch rounds, rerolling crusts if necessary.
• Press 3-inch rounds in bottoms and up sides of 16 ungreased miniature muffin cups so edges of crusts extend slightly over sides of cups.
• Spoon about 1 rounded tablespoon ham mixture into each crust-lined cup.
• Brush edges of crust lightly with beaten egg.
• Cut small vent in each 2-inch pie-crust round.
• Place 1 round over filling in each cup; press edges together, pushing toward cup to crust does not extend over sides.
• Brush top crusts with beaten egg.
• Sprinkle with sesame seed.
• Bake 10 to 14 minutes or until crust is deep golden brown.
• Remove from muffin cups.
• Let stand 5 minutes before serving.

SLOW COOKER HAM WITH PINEAPPLE

Steps:

• Place ham in slow cooker with the fattier side facing down. Use toothpicks to attach pineapple rings to the ham. Pour juice from the can over the ham. Pour the cola into the slow cooker.
• Cook on Low 7 to 10 hours.

CROCK POT HAM AND PINEAPPLE

Steps:

• Place ham(s) in crock pot.
• Arrange pineapple chunks or rings around ham(s).
• Gently pour juices from cans over all.
• Cover and cook on low 6 hours.

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.