| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Polynesian | Main dish, Meats | 8 | Servings |
INGREDIENTS
| 1 | 5 lb. canned ham | |
| Whole cloves | ||
| 2 | Med. bananas, cut 2" pcs. | |
| 3 | tb | Cream cheese, softened |
| 1/2 | c | Pineapple preserves |
| 1 | cn | Peach halves (29 oz.) |
| 1 | cn | Cream of chicken soup |
| 1/2 | cn | Water |
| 1 | tb | Toasted coconut |
INSTRUCTIONS
In shallow roasting pan, bake ham at 325 F. for 1 hour. Drain off fat. Score. Spread with 1/4 c. pineapple preserves. Stud with cloves. Bake 15 min. Spread peaches and bananas with 2 tbs. of preserves and arrange around ham. Bake 15 min. more. Remove ham and fruit to warm serving platter. On top of stove, in same roasting pan, combine 1 tbs. fat drippings from ham, soup, water, cream cheese, coconut and remaining preserves. Heat, stirring to loosen browned bits. Serve with ham. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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