With Easter just one day away, Sunday dinner is probably on your mind, which probably means you’re thinking about baked ham. If you’re looking for a change of pace, you might try this Wikiwiki Ham Bake, which calls for sweet potatoes, pineapple chunks and marshmallows.
It’s just as tasty and satisfying as your traditional baked ham dinner. It’s also a great way to make use of any leftovers from your baked ham.
Add this Chef’s Fruit Salad to the menu, and the youngsters in the family are sure to enjoy Easter dinner as much as the adults!
WIKIWIKI HAM BAKE
(A Hawaiian Favorite)
1 (2-pound) chunk of ham, sliced into 6 (3/4-inch-thick) portions
1 (1-pound-4-ounce) can pineapple chunks
1/2 cup (packed) brown sugar
1 (1-pound) canned sweet potatoes, drained
12 marshmallows
Divide ham into 6 portions and cook in skillet just long enough to brown the outsides. Drain pineapple, reserving syrup. Stir brown sugar into reserved syrup until dissolved. Pour over ham; bring to a boil.
Place ham in center of a 2-quart baking dish; arrange sweet potatoes and pineapple around ham. Add syrup and bake at 350 degrees for 15 minutes.
Remove from oven and place marshmallows around edge; return to oven and bake until marshmallows are lightly browned. Makes 6 servings.
CHEF’S FRUIT SALAD
1 medium head of lettuce
1 cup cottage cheese
1 cup canned pineapple chunks
1/2 cup canned Mandarin orange slices
1 unpeeled apple, diced
1/4 cup raisins
1/4 cup chopped nuts
Catalina or poppy seed dressing (desired amount)
Break lettuce into bite-size pieces; place in a bowl. Add cottage cheese, fruits, raisins and nuts and toss lightly.
Add dressing just before serving; toss lightly again. Makes 6 servings.
