Aloha Ham Salad Recipes

Steps:

• Drain pineapple, reserving 1 tablespoon juice. In a large bowl, combine the pineapple, rice, ham, water chestnuts and onion. Cover and refrigerate for at least 2 hours. , In a small bowl, combine the yogurt, salt and reserved pineapple juice. Pour over ham mixture and toss to coat. Stir in apple. , Serve on lettuce-lined plates; sprinkle with macadamia nuts and coconut.

Steps:

• Combine ham, pineapple, celery, and olives.
• Mix
• mayonnaise and lemon juice; stir into ham mix.
• Chill at least an hour.
• Stir in peanuts before serving.
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Steps:

• Drain pineapple, reserving 1 tablespoon juice.
• In a big bowl, mix together the pineapple, rice, ham, water chestnuts, and onion; cover and refrigerate for at least 2 hours.
• In a small bowl, combine the yogurt, salt, and reserved pineapple juice.
• Pour over ham mixture; toss to coat; stir in apple.
• Serve on lettuce lined plates and sprinkle with macadamia nuts and coconut.

Steps:

• Heat oven to 400 degrees. Prepare hash brown potato nests. Put hash browns in a bowl. Drain off any liquid from thawing process. Toss potatoes with 1 beaten egg and 1/2 teaspoon salt. Generously spray a cupcake/muffin tin with non stick cooking spray. Press about 1/4 cup potato mixture firmly and evenly against bottom and side of 10 of the muffin cups. Place muffin tin on a cookie sheet. Cook until the edges are brown and crisp, about 35 to 37 minutes. Remove from oven and loosen the edges. (I used a small paring knife to loosen around the edges.) Let cool for about 5 minutes, then remove from cups and cool completely.
• For the salad: Mix together chopped ham, mayonnaise, pineapple, celery, onion, mustard, and garlic powder. Refrigerate for about an hour. Fill potato nests with salad. Store in refrigerator til serving.