13 ounces, pineapple chunks
1/2 cup butter
2 tbsp lemon juice
3 tbsp brown sugar
1/8 tsp ground cloves
1/8 tsp dry mustard
1 pound cooked ham
1 large orange, sectioned

Drain pineapple, reserving 1/4 cup juice. Melt butter in 1 quart saucepan; add pineapple and lemon juice, brown sugar, cloves and mustard. Cook and stir until heated through. Cut ham into 1 x 1/2″ chunks. Thread ham, pineapple and orange sections on 5″ skewers. Place on broiler pan. Broil for 5 minutes, basting with butter and turning kabobs once. Servo over hot buttered rice if desired. Recipe makes 8-10 servings of Waikiki Kabobs.

3 cups chopped cooked ham
2 tbsp butter
2 small green peppers, cut into strips
13 ounces pineapple tidbits
1/4 cup brown sugar
2 tbsp cornstarch
1/2 cup vinegar
1/2 cup chicken bouillon
2 tsp soy sauce
1/4 pound sliced mushrooms
3 cups cooked rice

Brown the ham pieces lightly in butter. Add green pepper strips and pineapple with syrup. Cover and simmer 15 minutes. Mix brown sugar and cornstarch; add vinegar, bouillon and soy sauce. Add to ham mixture along with mushrooms and liquid and stir until thickened. Serve over hot cooked rice. Recipe makes 6 servings of Polynesian Ham.

10 pound ham
6 whole cloves
1/2 cup cider vinegar
2 cups pickled peach juice
1 cup honey
1 cup brown sugar
1 cup oranges, diced
1 cup pineapple, diced
1 cup white grapes, cut and seeded

Wash ham; place fat side up in roaster. Insert cloves in ham. Pour vinegar and peach juice over ham; rub with honey, then brown sugar. Bake uncovered at 300° F for 1 hour. Cover; bake 2 hours, basting often. Add fruits; bake for 1 hour or until ham is tender. Serve sliced ham with fruit sauce from roaster.

1 1/2 pounds smoked ham, ground
1 pound lean fresh pork, ground
1 cup fine cracker crumbs
2 eggs, slightly beaten
1 1/2 cup milk
2 tbsp prepared mustard
1 cup brown sugar
6 pineapple slices
6 maraschino cherries

Combine ham, pork, crumbs, eggs, milk, mustard. Grease bottom, sides of heavy fry pan with butter. Pat brown sugar on bottom. Arrange pineapple slices on sugar. Put cherry in center of each slice. Pat moat mixture on top of pineapple. Cover; place over low medium heat 10 minutes; reduce heat to low; cook 1 hour. Remove from heat; tilt cover; drain off all liquid. Place meat platter over loaf; invert ham; lift off. Recipe makes 8 servings. of Pineapple Ham Loaf.

2 smoked ham slices, 1 1/2″ thick
prepared mustard
6 pineapple slices
3 cooked or canned sweet potatoes
pineapple syrup
1/2 cup brown sugar

Cut each ham slice in 3 individual servings. Spread with mustard; place in greased baking dish. Top each piece of ham with pineapple slice, then with half a sweet potato. Pour pineapple syrup over all; sprinkle with brown sugar. Bake Hawaiian Ham at 325° F for 1 hour and 30 minutes.

10-12 pound tenderized ham
1 cup seedless raisins
4 cups toasted bread cubes
1/4 tsp ground cloves
1/2 tsp salt
1/4 tsp pepper
1/2 cup canned crushed pineapple, drained
1/2 cup canned red cherries, pitted and drained
1 cup chopped toasted nuts
1 cup strained honey
1 cup mixed vegetables (carrots, celery, onion)
1 bay leaf
2 sprigs parsley
celery tops
1 cup water or stock
whole cloves
8 whole peppercorns
brown sugar
ground cinnamon

Remove bone from ham. Soak raisins in boiling water in covered container for 10-15 minutes, then drain and combine with all the remaining ingredients to make a stuffing. Use this to fill the cavity in the ham, then sew up the opening and place the ham, fat side up, in a roasting pan with mixed vegetables, bay leaf, parsley and a few green celery tops. Add water or stock, 2 whole cloves and peppercorns. Bake in a slow oven (300° F) about 3 hours, basting frequently with the liquid in the bottom of the pan, and adding a little more water or stock if needed. An hour before serving time, remove the ham from the oven, score the top fat, then rub with brown sugar blended with a little ground cinnamon. Finally, stud with cloves and return to a hot oven (400° F) to glaze.

8 ounces refrigerated crescent dinner rolls
4 1/2 ounce canned deviled ham
1/4 cup crushed pineapple

Unroll dough and separate into eight triangles along serrated edges. Combine deviled ham and pineapple. Place 2 mounds of mixture, about 1/22″ apart, in the center of each of 4 triangles. Top each with a second triangle; press dough together around edges and in between the 2 mounds of filling. Cut each in half, in between the 2 mounds of filling, to form 2 smaller filled triangles. Place each on ungreased baking sheet and press edges of triangles with a fork to seal well. Bake at 375° F degrees for 15 minutes or until golden brown. Serve warm or cold. Recipe makes 8 Deviled Ham Triangles.

10 – 12 pound ham
4 bay leaves
1/2 tsp thyme
1 cup brown sugar
1 tsp dry mustard
1 tbsp Worcestershire sauce
4 drops Tabasco sauce
1 canned pineapple slice
2 medium oranges, peeled and sectioned
2 cups hard cider
1 cup rum

Boil ham as directed, adding bay leaves and thyme to the cooking water. Place in baking pan; carefully tear off rind and remove any excess fat. Combine sugar, mustard, Worcestershire and Tabasco sauces and spread over entire surface of ham, patting it down with the hand. Put the pineapple slice in center of ham, arrange sections of orange around it, and sprinkle entire surface with blended cider and rum. Place in very hot oven (400-450° F), pouring any remaining cider and rum into the pan and bake about 3/4 of an hour, basting occasionally with liquid in the pan.

2 1/2 cups ground cooked ham
1/2 cup quick cooking oats
1/2 cup milk
1 egg, slightly beaten
1/3 cup plus 1 tbsp brown sugar
cloves
6 canned pineapple slices, drained
1/3 cup pineapple syrup
2 tbsp lemon juice
1 tbsp vinegar

Combine ham, oats, milk, egg, 1 tablespoon brown sugar and dash of cloves; mix well. Form into 18 small balls about 1″ in diameter. Place pineapple slices in large skillet; top each slice with 3 ham balls. Combine remaining ingredients and dash of cloves. Simmer for 8-10 minutes or until mixture becomes syrupy. Pour over ham balls and pineapple slices. Cover and simmer for 10-15 minutes, basting with sauce several times. Recipe makes 6 servings of Ham Balls on Pineapple.

2 cups mashed sweet potatoes
3 tbsp melted fat
1/2 cup crushed pineapple
1/4 cup chopped pecans
1/2 cup cracker crumbs
3 tbsp brown sugar
6 smoked or boiled ham slices, 1/8″ thick
3/4 cup pineapple juice

Combine potatoes, fat, pineapple, pecans, cracker crumbs and brown sugar; mix well. Spread filling on each slice of ham, roll as for jelly roll, faster with toothpicks or tie. Place in baking dish, add pineapple juice and bake in moderate oven (350°) 1 hour for smoked ham and 20 minutes for boiled ham. Baste frequently. Recipe makes 6 servings of Ham Roll Ups.