| 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
A Message from our Provider:
“When God ordains, He sustains.”