Hawaiian Ham Salad Pockets Recipes

HAWAIIAN HAM SALAD

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.

HAWAIIAN HAM AND BACON PASTA SALAD

Steps:

• Pour pasta (from Suddenly Salad box) into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally. Drain pasta. Rinse with cold water; drain well.
• In large bowl, stir together Seasoning (from Suddenly Salad box), mayonnaise and 2 tablespoons of the reserved pineapple juice to make dressing. (Discard or save any remaining juice for another use.)
• Add pasta, ham, bacon, spinach, pineapple, green onions, jalapeño chile and cheese to dressing mixture in bowl; toss to gently coat. Serve immediately, or cover and refrigerate until serving.

HAWAIIAN PIZZA POCKETS

Steps:

• Heat oven to 450°F. Line cookie sheet with foil; spray foil with cooking spray.
• In medium bowl, stir together Bisquick mix, very warm water and olive oil until Bisquick mix is moistened. Let stand 15 minutes.
• Knead dough slightly to form ball. Divide dough into 8 parts. Flatten and use rolling pin to roll each into circle about 1/8-inch thick. Place circles on cookie sheet.
• Top each with 1 slice ham, torn into pieces, 1 tablespoon pineapple and 1 tablespoon cheese. Fold over, and pinch edges to seal.
• Bake 15 to 20 minutes or until golden.
• Enjoy hot, or cool completely, wrap in plastic wrap and freeze until ready to use.

HAM & PINEAPPLE PASTA SALAD

Steps:

• Cook pasta according to package directions. Drain and run under cold water.
• Meanwhile, whisk together all dressing ingredients until smooth.
• Combine all ingredients in a large bowl and gently toss with dressing. Refrigerate 2 hours before serving.
• Store refrigerated up to 5 days.

HAWAIIAN HAM SALAD

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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HAWAIIAN HAM SALAD POCKETS

Steps:

• In a small bowl, combine the ham, pineapple and carrot. Stir in the mayonnaise and mustard until blended. Line each pita half with a lettuce leaf; fill with ham salad.

KONA HAM HAWAIIAN SALAD

Steps:

• Drain pineapple, reserving 2 Tbls.
• syrup.
• Combine mayo, mustard and reserved syrup; mix well.
• Set aside and chill.
• In large bowl, combine pineapple, ham, celery and strawberries; mix lightly.
• Chill before serving.
• Add bananas; toss lightly just before serving.
• Serve in lettuce-lined bowl; top with dressing.
• Recipe easily doubled.
• However, if doubling, no need to double dressing, there is plenty so use sparingly even with a single batch.

HAWAIIAN HAM SALAD RECIPE

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.