1 centre slice fully cooked ham 1 1/2 – 2 inches thick (about 2 Ibs.)
1 can (1 lb. 4 oz.) sliced pineapple
1/2 cup brown sugar, firmly packed
1 teaspoon dry mustard
1/8 teaspoon ground cloves
Heavy duty aluminium wrap
1,4 cup butter or margarine, melted
4 cups seasoned Stuffing Croutons
1. With scissors or knife, snip fat edge of ham slice in several places to prevent curling. Place in centre of large shallow pan lined with aluminium wrap (to avoid a scouring job).
2. Drain pineapple, reserving syrup. Mix together brown sugar, mustard and cloves, stir in about 2 tablespoons pineapple syrup. Brush half of mixture over ham slice. Cover lightly with another piece of aluminium wrap to hold in juices, bake in flavours.
3. Bake in slow oven (325°F.) about 50 minutes.
4. Meanwhile, beat together 1/2 cup pineapple syrup, egg and melted butter. Toss gently with croutons. Shape into balls, pressing firmly together.
5. Turn ham slice and brush with remaining brown sugar mixture. Arrange pineapple slices on aluminium wrap around ham slice. Place a crouton stuffing ball on each pineapple slice. Replace the wrap cover.
6. Return to oven and continue baking about 30 minutes, depending on thickness of ham slice. Remove the wrap cover during last few minutes of baking. Tuck a small sprig of fresh parsley into top of each stuffing ball to garnish. Serve ham slice on heated platter surrounded by stuffing topped pineapple slices.
Yield: 6 to 8 servings