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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Serve this dish with sliced cooked carrots and old-fashioned green beans cooked with bacon. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947 Ingredients:
2 medium sweet potatoes or 2 medium yams |
3 tablespoons butter, melted |
1/2 cup crushed pineapple, reserve juice |
1/4 cup pecans, chopped |
1/2 cup cracker crumbs or 1/2 cup breadcrumbs |
3 tablespoons brown sugar |
2 lbs ham slices, sliced 1/4-inch thick (2 slices of either smoked or boiled ham) |
3/4 cup pineapple juice |
Directions:
1. Cook sweet potatoes in boiling salted water until tender.
2. Drain and mash.
3. Add butter, pineapple, nuts, crumbs and brown sugar; mix well.
4. Preheat oven to 350°F.
5. Spread a thick layer of filling on each ham slice; roll as for a jelly roll, fasten with toothpicks or tie into shape.
6. Place in a baking dish, pour pineapple juice over and bake (1 hour for smoked ham and 20 minutes for boiled ham).
7. Baste frequently with pan juices.
8. Cut each roll into thirds.
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