75 degrees F.
Slice ham into thick slices.
Place
Place ham on a rack in a shallow baking pan.
Bake at 325\u00b0 until a meat thermometer registers 140\u00b0, 15 to 18 minutes per pound for a whole ham, 18 to 24 minutes per pound for a half ham. Combine preserves and juice; mix well.
Stir in nutmeg, cinnamon and cloves.
Spoon glaze over ham during last 30 minutes of baking.
Serve remaining as a sauce with sliced ham.
Garnish ham slices with pineapple and maraschino cherries.
In a small bowl, mix pineapple juice with mustard and honey. Place ham steak on rack in broiling pan and spread with 1/2 of mustard mixture.
Broil 3 to 4 minutes.
Turn steak, top with pineapple slices.
Spoon remaining mixture over pineapple.
Broil 4 minutes longer or until pineapple is lightly browned.
In bowl, combine ground beef, bell pepper and teriyaki. Let stand 10 - 15 minutes.
Shape into 4 patties.
Grill or broil on both sides to desired doneness.
Add pineapple slices to grill or broiler pan and heat just until browned.
Serve burgers on buns (toasted if you like) topped with pineapple slices with more Teriyaki sauce for dipping if desired.
HINT: For extra teriyaki flavor, brush buns with additional teriyaki.
Place ham in roasting pan.
Score the surface with shallow diagonal cuts, making diamond shapes.
Insert cloves into diamonds (use as many as you'd like). I like to use quite a few.
Cover and bake at 325\u00b0F for 1 1/2 hours. Longer if using an uncooked ham. Go according to package directions.
Combine brown sugar and pineapple juice, pour over ham.
Arrange pineapple and cherries on ham and secure with toothpicks.
Bake, uncovered an additional 30-45 minutes or until a meat thermometer reads 140\u00b0F.
In a large frying pan, melt butter on high. Add gammon steaks and cook for 1-2 mins each side, until beginning to brown. Place on plate.
In the same pan, add water and brown sugar. Bring to a boil. Reduce heat to low and add pineapple. Cook for 2-3 mins each side.
Return ham to pan and cook for a further 1-2 mins each side. Serve ham steaks topped with pineapple and drizzled with sauce. Serve with tomatoes, arugula and fries.
Mix brown sugar, mustard, and cloves.
Coat both sides of ham steak with mixture.
Put in broiler or on grill for 10 minutes or until sugar melts
Put pineapple on top for last few minutes.
Cut ham into cubes.
Put oil into non stick fry pan and gently fry ham cubes and onion.
Add the pineapple and the juice, the stock, rice and the water.
Bring to boil.
Cover and cook for about 15 minutes or until rice is tender and most of the liquid is absorbed.
Add more boiling water during cooking if necessary.
Stir in peas, red pepper and soy sauce and season to taste.
Heat through and serve immediately.
165 degrees C).
Whisk pineapple juice, brown sugar, and dry
In a saucepan combine the pineapple juice, ginger slices and garlic;
Place ham in an 8 x 8-inch casserole.
Add whole cloves in ham.
Mix together the maple syrup, vinegar and pineapple juice. Also add cinnamon; mix well.
Pour over ham.
Decorate with pineapple slices; cook for 1 hour in a 350\u00b0 oven.
Mix thoroughly the ham, pork, pepper, cracker crumbs, eggs, pineapple juice and onion.
Arrange 2 slices of pineapple along each side of a greased Pyrex loaf pan.
Put ham mixture into loaf pan, pressing against the pineapple slices to hold them in place. Cut remaining pineapple slices into fifths and place on top of ham loaf.
Bake at 350\u00b0 for 1 1/4 hours.
Trim fat from ham.
Lightly score ham slice in a diamond pattern
Cover top of ham with a thick layer of brown sugar.
Pour juice of pineapple over ham and arrange pineapple on ham.
Add ginger ale.
Bake, covered, at 350\u00b0 for 1 1/2 hours, basting at least 3 times.
Cut ham into 4 serving portions. In large skillet, saute ham in butter about 3-4 minutes on each side or until heated through. Remove ham from skillet, keep warm.
While ham is cooking, drain pineapple, reserving juice. In small bowl, combine juice, 57 sauce, honey, mustard, cornstarch and allspice. Pour mixture into skillet and cook until thickened.
Return ham to skillet. Top with each ham portion with pineapple slice and spoon sauce over; heat through.
In a large skillet over medium-high heat, melt butter. When foaming subsides, add ham and cook, turning once, until well browned on both sides, about 8 minutes total. Transfer ham to a plate and reduce heat to medium.
Pour orange juice into skillet and, with a wooden spoon, scrape up any browned bits on bottom of skillet. Stir in mustard and cook until liquid thickens slightly, about 3 minutes. Add pineapple and cook 2 minutes longer, then return ham to skillet and turn to coat with sauce.
Combine
pineapple
juice,
brown
sugar,
lemon juice, onion salt
and
soy sauce.
Bring to a boil.
Reduce heat and simmer, uncovered,\tfor 5 minutes, stirring frequently.
Trim excess fat from ham slices.
Grill over medium heat for 20 to 30 minutes. Turn slices and baste with sauce.
Grill 1 minute on
each\tside. Garnish
ham
with pineapple slices and serve with remaining sauce.
Heat grill.
In small bowl, combine all salsa ingredients; mix well.
Set aside.
When ready to grill, place ham on grill over medium coals or gas.
Cook 10 to 20 minutes until thoroughly heated, turning 2 or 3 times.
Serve with salsa.
br>While bread toasts, drain pineapple cubes, reserving juice. Heat 1
Combine 4 tbsp lemon juice and 1 clove garlic. Season. Whisk in oil then toss with fish. Set aside for 1 hour 30 mins.
Preheat grill. Meanwhile, mix chili sauce and 4 tbsp pineapple juice. Toss with onions, diced avocado, pineapple, chili and remaining garlic.
Remove fish from marinade. Grill for 5-8 mins per side. Serve with avocado salsa and avocado slices. Garnish with pineapple and chili.