Hat's Off to Ham Recipe

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Ingredients:

Serving

4 1/2 - inch- thick slices pineapple, cored
4 oz country ham, diced
9 green olives stuffed with pimentos
1 cup mayonnaise
1/2 tbsp minced freeze-dried pineapples
1/4 tbsp ground ginger
1/4 tbsp lemon zest
salt and ground black pepper
2 tbsp olive oil
1 small red onion, thinly sliced
1 small white onion, thinly sliced
3 cups white vinegar
1/4 cup salt
1 tbsp cayenne pepper
1 tbsp red pepper flakes
1 clove garlic, minced
20 green beans
9 maraschino cherries, minced
ground black pepper
olive oil, for frying
2 slices maple-cured ham , cut on the diagonal to create a triangle-esque shape
4 dried pineapple rings
12 whole maraschino cherries
special equipment: 1 1/2-to-2-inch wide by 2-inch deep ring mold and 4-inch wooden skewers

Directions:

For the ham salad: Preheat a grill pan over medium-high heat.
Grill the pineapple slices so there are hatch marks on each side. Transfer the pineapple to a parchment-lined baking sheet and place in the fridge to cool.
In a food processor, pulse the ham until coarsely chopped and transfer to a medium bowl. Chop the green olives in the food processor until coarsely chopped. Transfer the olives to the ham and add the mayo, freeze-dried pineapple, ginger and lemon zest. Taste and season with salt and pepper.
For the spicy pickle cherry salad: In a medium saucepan, heat the oil over medium heat and add the onions. Saute until slightly translucent. Add the vinegar, salt, cayenne, pepper flakes and garlic and bring to a simmer. Remove from the heat and add the green beans, minced maraschino cherries and a pinch of black pepper. Let steep for 5 minutes, and then let cool.
Fill a deep skillet 1/4-inch deep with oil and heat over medium heat to 350 degrees F. Fry the ham slices until they become slightly browned and starts to curl up at the edges, 1 to 2 minutes. Drain on paper towels.
Assemble the skewers with pieces of ham, dried pineapple rings and 3 whole cherries.
Cut the grilled pineapple ring using the ring mold. Place the pineapple in the bottom of the mold and top with ham salad to fill halfway. Layer the spicy pickle cherry salad on the ham salad. Remove the mold and top with a skewer.
This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1062.76 Kcal (4450 kJ)
Calories from fat	688.1 Kcal
		% Daily Value*
Total Fat	76.46g	118%
Cholesterol	42.95mg	14%
Sodium	8290.03mg	345%
Potassium	579.31mg	12%
Total Carbs	71.34g	24%
Sugars	48.42g	194%
Dietary Fiber	10.69g	43%
Protein	21.15g	42%
Vitamin C	15.5mg	26%
Iron	2.5mg	14%
Calcium	88.8mg	9%

Amount Per 100 g
Calories	238.97 Kcal (1001 kJ)
Calories from fat	154.73 Kcal
		% Daily Value*
Total Fat	17.19g	118%
Cholesterol	9.66mg	14%
Sodium	1864.08mg	345%
Potassium	130.26mg	12%
Total Carbs	16.04g	24%
Sugars	10.89g	194%
Dietary Fiber	2.4g	43%
Protein	4.76g	42%
Vitamin C	3.5mg	26%
Iron	0.6mg	14%
Calcium	20mg	9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

26.8

Points
28

PointsPlus

Good Points

saturated fat free,
low cholesterol

Bad Points

High in Sodium,
High in Total Fat

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