Island Style Ham Pineapple Egg Chips Recipes

PINEAPPLE HAM JALAPENO CASSEROLE

Steps:

• Grease well a 10-12" cast iron skillet (bottom and perimeter).
• In a medium mixing bowl, whisk together well one-half cup of pineapple juice, celery soup, cream cheese and eggs. Set aside.
• Put the ham cubes in and sprinkle on top one cup of grated cheese and one-half of the stuffing mix. Add one-third of the liquid juice/soup/cream cheese/egg mixture.
• Add the previously frozen baby broccoli mixture, drained pineapple tidbits hen one-third of the juice/soup/cream cheese/egg mixture.
• Top with the remaining stuffing mixture and the remaining juice/soup/cream cheese/egg mixture.
• Cover the skillet with heavy foil. Bake in a preheated 400 oven for 45 minutes.
• Remove foil and bake another 20 minutes. Sprinkle on top the remaining grated cheese. Return to oven (uncovered) for about 5 minutes or until cheese is melted and turning slightly golden brown.
• Remove and let the casserole rest before serving.

ISLAND-STYLE HAM, PINEAPPLE EGG & CHIPS

Steps:

• Put the ham in a snug-fitting pan, pour over the ginger beer and add the cloves, peppercorns and bay. Bring to a gentle simmer, cover with a lid and cook for 1 hr 15 mins. Leave the ham until cool enough to handle, then use a knife to remove the rind, leaving a layer of fat on the ham.
• Put the chips in a pan, cover with cold water and bring to the boil. Cook for 2 mins, then drain and leave to steam-dry in the colander. Heat oven to 200C/180C fan/gas 6. Tip the chips onto your largest baking tray, toss with the oil, a pinch of Caribbean spice mix and some salt. Spread the chips out to a single layer, or if your tray is small, use two to make sure your chips have plenty of space around them so they get nice and crispy. Bake for 40 mins, turning them halfway through. Meanwhile, put the ham in a small baking dish lined with foil. Mix 2 tbsp Caribbean spice mix, the treacle and lime juice and paint all over the ham. Put in the oven alongside the chips for the final 20 mins of cooking.
• Cut the top and bottom off the pineapple, stand it upright on a chopping board and cut away all the peel from the sides too. Cut it in half through the core, then into long, thin wedges - you should get about 12. Cut out the woody core from each piece, brush with some oil and sprinkle with a little Caribbean spice mix.
• Heat a griddle pan and a frying pan with the remaining oil. Cook the pineapple in the griddle pan for 2-3 mins each side until charred. Crack the eggs into the hot oil in the frying pan and scatter with the sliced chilli, if using, and cook the eggs to your liking.
• Remove the ham and chips from the oven. Thickly slice the ham and serve it with the chips, eggs and pineapple.

ISLAND-STYLE FRIED RICE

Steps:

• Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Let the rice cool completely.
• Heat 2 teaspoons of oil in a skillet over medium heat, and brown the luncheon meat and sausage. Set aside, and pour the beaten eggs into the hot skillet. Scramble the eggs, and set aside.
• Heat 2 tablespoons of oil in a large nonstick skillet over medium heat, and stir in the rice. Toss the rice with the hot oil until heated through and beginning to brown, about 2 minutes. Add the garlic powder, toss the rice for 1 more minute to develop the garlic taste, and stir in the luncheon meat, sausage, scrambled eggs, pineapple, and oyster sauce. Cook and stir until the oyster sauce coats the rice and other ingredients, 2 to 3 minutes, stir in the green onions, and serve.

HAM AND PINEAPPLE EGG BAKE

Steps:

• Preheat oven to 350 degrees.
• Combine eggs, milk, Bisquick, butter, mustard, onion powder and nutmeg in blender until smooth.
• Stir in ham, cheese and pineapple.
• Pour into a greased 9-inch pie plate.
• Bake 35 to 40 minutes or until set.