Preheat grill for high heat.
In a medium bowl, mix together brown sugar, vinegar, vegetable oil, and mustard. Thread ham and pineapple chunks alternately onto skewers.
Lightly oil grill grate. Place skewers on the prepared grill, and brush liberally with the brown sugar mixture. Cook for 6 to 8 minutes, turning frequently and basting often. Serve when heated through and richly glazed.
Brush pizza crust with olive oil, and spread pizza sauce evenly over crust.
Top sauce evenly with ham and pineapple; sprinkle with cheeses.
Bake at 425 degrees for 10 minutes or until cheese melts and crust is lightly browned.
Preheat oven to 350\u00b0F.
Unroll the room temperature pie crust into a 9-inch Pyrex pie plate, or into a 10-inch Corningware quiche dish.
Loosely place the shredded cheeses over the pie crust.
Top the cheese with the minced ham, and the pineapple tidbits.
Combine the half & half, eggs, onion flakes, dried chives, cayenne pepper, and salt.
Pour cream mixture over cheeses, ham, and pineapple in the pie crust.
Bake the quiche at 350F for 40-45 minutes.
Cool on a wire rack for at least 15 minutes before slicing the quiche.
Cut ham into small pieces.
Cook ham and pineapple over medium heat until ham starts to brown.
Turn heat to low.
Add slices of cheese and melt.
Divide mixture over the 4 rolls.
Enjoy.
Preheat oven to 350 F,.
Spread 2 tbsp tomato sauce on each half roll. Evenly divide ham and pineapple among rolls.Top with 1/4 cup of cheese on each.
Bake 5-7 minutes or until cheese is melted.
Heat oil in skillet; add onion, green pepper and rice and saute over medium heat until golden, stirring constantly.
Stir in broth and bring to a boil.
Reduced heat, cover and simmer for 15 minutes or until rice is tender and liquid is almost absorbed.
Fold in ham and pineapple; simmer 5 more minutes.
Serve with soy sauce.
Makes 4 servings.
b>and-half, and noodles to skillet and bring to a boil. Add diced ham
Preheat the oven to 400\u00b0F. Place pizza crusts on 2 baking sheets. Spread each with sauce. Top each evenly with pineapple, ham and sliced pepper. Sprinkle with cheese.
Bake 15-20 mins, until golden and crisp. Cut into wedges to serve.
Preheat oven to 425\u00b0F. Spread each pizza base with 1 tbsp tomato puree. Place bases on baking trays and top with salami, ham, pepper and pineapple. Sprinkle with cheese. Bake for 20 mins, or until cheese has melted and is lightly browned.
5 degrees C). Place the ham, cut side down, into a
Arrange cooked ham in the bottom of a 13 x 9-inch baking dish. Slice onion and pepper thinly and place over ham.
Drain pineapple, reserving syrup.
Arrange pineapple over pepper and onion and add raisins.
Set aside.
Combine pineapple juice with enough water to make 1 cup.
Stir in vinegar and bring to a boil. Mix brown sugar, mustard, cornstarch and salt and add to the pineapple juice mixture.
Add Worcestershire sauce and soy sauce and cook until thick.
Pour over ham and bake at 350\u00b0 for 30 minutes.
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.
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.
Mix the cream cheese and pineapple in a bowl until evenly blended. Place the tortillas on a clean work surface. Spread 2/3 of each tortilla with the cream cheese mixture. Place a slice of ham over the cream cheese. Roll up each tortilla towards its uncovered edge. If needed, seal the edge with a dollop of cream cheese. Wrap each tortilla roll in plastic wrap, sealing tightly. Refrigerate at least 2 hours. Unwrap, and cut into 1/2 inch wide pieces.
Measure pineapple syrup.
Add water, if necessary, to equal 2/3 cup.
In small saucepan, combine pineapple liquid, brown sugar, cornstarch, vinegar and orange juice.
Cook over medium heat until mixture boils and thickens, stirring constantly.
Add pineapple chunks, ham and sausage.
Cook until thoroughly heated.
Stir in green pepper.
Immediately place in chafing dish or fondue pot. Garnish with fruit.
Serve with decorative toothpicks.
Yields 5 cups.
Soak skewers in water for at least 30 minutes.
Prepare a medium-hot grill.
Thread pineapple, ham, and cherries onto skewers, dividing the ingredients equally.
In a small bowl, combine remaining ingredients.
Brush over ham skewers.
Grill kebabs until lightly browned, about 5 minutes.
Preheat oven to 350 degrees.
Combine eggs, milk, Bisquick, butter, mustard, onion powder and nutmeg in blender until smooth.
Stir in ham, cheese and pineapple.
Pour into a greased 9-inch pie plate.
Bake 35 to 40 minutes or until set.
Preheat oven to 400 degrees.
Beat eggs with salt and pepper and milk or water if using. Heat a non-stick skillet over medium heat. Add eggs and cook stirring constantly until still just a bit wet. Remove from heat.
Divide pizza crust into 4 equal parts and place on a non-stick cookie sheet. Top each with equal parts egg, cheese, ham, and pineapple.
Bake for 10 to 12 minutes or until crust has browned and is crisp and cheese has melted.
Mix together all ingredients with the exception of the pineapple.
Form into patties; place in baking dish, alternating meat patties and pineapple slices.
d the milk while whisking and continue to cook another