April 11, 2010


1 Pet-Ritz "Deep Dish" pie crust shell
1 lb. ground ham
1/3 c. bread crumbs
2 tbsp. chopped green pepper
1 tbsp. minced onion
1 tsp. dry mustard
2 eggs, slightly beaten
1 can (20 oz.) crushed pineapple, drained, reserving juice
Preheat oven to 400 degrees. In large mixing bowl, combine ham, bread crumbs, green pepper, onion, mustard and eggs. Combine thoroughly.Measure 1/3 cup drained pineapple and 1/2 cup pineapple juice. Add to meat mixture. Mix well. Bake on a preheated cookie sheet about 20 minutes. Cover with pineapple glaze and bake an additional 15 minutes. Cool 15 to 20 minutes before serving.
1/4 c. brown sugar
1 1/2 tbsp. cornstarch
1 tsp. dry mustard
1/8 tsp. ground cloves (optional)
Reserved crushed pineapple and juice
In medium saucepan, combine sugar, cornstarch, mustard and cloves. Mix well. Stir in pineapple and juice. Cook and stir over medium heat until slightly thickened. Spoon over ham pie.

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