Time 15m Yield 4 servings. Number Of Ingredients 7 Steps:
In a small bowl, combine the ham, pineapple and carrot. Stir in the mayonnaise and mustard until blended. Line each pita half with a lettuce leaf; fill with ham salad.
Time 15m Yield 4 servings. Number Of Ingredients 11 Steps:
Drain pineapple, reserving 1 tablespoon juice. In a large bowl, combine the pineapple, rice, ham, water chestnuts and onion. Cover and refrigerate for at least 2 hours. , In a small bowl, combine the yogurt, salt and reserved pineapple juice. Pour over ham mixture and toss to coat. Stir in apple. , Serve on lettuce-lined plates; sprinkle with macadamia nuts and coconut.
Number Of Ingredients 12 Steps:
Heat oven to 400 degrees. Prepare hash brown potato nests. Put hash browns in a bowl. Drain off any liquid from thawing process. Toss potatoes with 1 beaten egg and 1/2 teaspoon salt. Generously spray a cupcake/muffin tin with non stick cooking spray. Press about 1/4 cup potato mixture firmly and evenly against bottom and side of 10 of the muffin cups. Place muffin tin on a cookie sheet. Cook until the edges are brown and crisp, about 35 to 37 minutes. Remove from oven and loosen the edges. (I used a small paring knife to loosen around the edges.) Let cool for about 5 minutes, then remove from cups and cool completely. For the salad: Mix together chopped ham, mayonnaise, pineapple, celery, onion, mustard, and garlic powder. Refrigerate for about an hour. Fill potato nests with salad. Store in refrigerator til serving.
Time 30m Yield 4 serving(s) Number Of Ingredients 7 Steps:
Combine ham, pineapple, celery, and olives. Mix mayonnaise and lemon juice; stir into ham mix. Chill at least an hour. Stir in peanuts before serving.
Time 1h10m Yield 6 serving(s) Number Of Ingredients 7 Steps:
Drain pineapple, reserving 2 Tbls. syrup. Combine mayo, mustard and reserved syrup; mix well. Set aside and chill. In large bowl, combine pineapple, ham, celery and strawberries; mix lightly. Chill before serving. Add bananas; toss lightly just before serving. Serve in lettuce-lined bowl; top with dressing. Recipe easily doubled. However, if doubling, no need to double dressing, there is plenty so use sparingly even with a single batch.
Time 40m Yield 4 Number Of Ingredients 14 Steps:
Combine vinegar, pineapple juice, soy sauce, onion, honey, mango juice, green bell pepper, red bell pepper, ginger, sugar, bay leaf, seasoned salt, and basil in a large pot; add ham steak. Cover pot and refrigerate for 30 minutes. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove steak from marinade. Cook on the preheated grill until warmed, 5 to 10 minutes.
More about “hawaiian ham salad recipes”
Time 25m Yield 6 Number Of Ingredients 9 Steps:
Pour pasta (from Suddenly Salad box) into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally. Drain pasta. Rinse with cold water; drain well. In large bowl, stir together Seasoning (from Suddenly Salad box), mayonnaise and 2 tablespoons of the reserved pineapple juice to make dressing. (Discard or save any remaining juice for another use.) Add pasta, ham, bacon, spinach, pineapple, green onions, jalapeño chile and cheese to dressing mixture in bowl; toss to gently coat. Serve immediately, or cover and refrigerate until serving.
