Pineapple Ham With Avocado Food

BAKED HAM WITH PINEAPPLE

Steps:

• Place ham in roasting pan. Score the surface with shallow diagonal cuts, making diamond shapes; insert cloves into diamonds. Cover and bake at 325° for 1-1/2 hours. Drain pineapple, reserving 1/4 cup of the juice. Combine brown sugar and reserved pineapple juice; pour over ham. Arrange pineapple slices and cherries on ham. Bake, uncovered, 30-45 minutes longer or until a thermometer reads 140° and the ham is heated through.

HAM WITH PINEAPPLE

Steps:

• Preheat the oven to 325 degrees F (160 degrees C).
• Place ham in a roasting pan. Score the rind of the ham with a diamond pattern. Press a clove into the center of each diamond. Drain the juice from the pineapple rings into a medium bowl, and stir in the brown sugar and lemon-lime soda. Coat the ham with this mixture. Arrange the pineapple rings over the outside of the ham. Place a maraschino cherry in the center of each pineapple ring, and secure with a toothpick.
• Bake uncovered for 4 to 5 hours, basting frequently with the juices, until the internal temperature of the ham is 160 degrees F (72 degrees C). Be sure the meat thermometer is not touching the bone. Remove toothpicks before serving.

AVOCADO PINEAPPLE SALAD

Steps:

• Combine the cucumbers, onion, serrano pepper, lime juice, and salt in a large bowl. Add the pineapple and avocado. Gently toss to combine.

SPICED PINEAPPLE HAM

Steps:

• In a saucepan, bring pineapple juice, cloves and cinnamon stick to a boil. Reduce heat; cook, uncovered, for 5 minutes. Strain juice, discarding cloves and cinnamon. Return juice to the pan. , In a bowl, combine brown sugar and cornstarch; stir in vinegar until smooth. Stir into pineapple juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in pineapple; heat through., In a large nonstick skillet, cook ham steaks until browned and heated through. Serve with the pineapple sauce.

PINEAPPLE & AVOCADO SALAD

Steps:

• Soak onion in a small bowl of ice water for 15 minutes to mellow the bite.
• Meanwhile, halve avocados and cut each half into slices. Peel pineapple, halve lengthwise into quarters, remove the core and cut each quarter crosswise into slices.
• Whisk oil and lime juice in a small bowl. Drain the onion and pat dry. Arrange half the avocado, pineapple and onion on a serving plate, sprinkle with 1/4 teaspoon salt and drizzle with half the dressing; repeat the layers. Garnish with pepper, if desired.

PINEAPPLE HAM AND RICE

Steps:

• Combine all ingredients.
• Spoon into greased 1 1/2 quart baking dish.
• Bake, uncovered, at 350 for 25-30 minutes.

PINEAPPLE HAM WITH AVOCADO

Steps:

• Preheat oven to 350°F.
• In a 1 quart bowl, combine pineapple, brown sugar, mustard and cloves.
• On a baking sheet, lay out ham slices; spread pineapple mixture evenly over steaks.
• Bake for 20 minutes or until the pineapple has glazed the ham. (If mixture has not glazed enough, sprinkle with brown sugar and return to heat for 5 more minutes.).
• Lift each ham steak onto dinner plates with a spatula.
• Arrange 4 or 5 slices of avocado on each ham steak.

MANGO PINEAPPLE SHRIMP SALAD

Steps:

• Bring salted water to a boil in a small kettle, add the shrimp, and cook for 90 seconds to 3 minutes, immediately remove the shrimp and submerge in an ice bath. Do not overcook the shrimp or they will taste rubbery. Cooking time will depend on the exact size of the shrimp but unless you are using truly jumbo shrimp such as U12 (expensive and not easy to always find) 3 minutes is the maximum boiling time I recommend; I cooked mine for 2 minutes.
• While the shrimp are resting and cooling in an ice bath, chop all remaining ingredients and add them to a medium bowl.
• Add the shrimp, stir well, and taste for seasoning balance, making adjustments as necessary. I recommend serving with tortilla chips or seasoned tortilla chips.