Looking back at the holiday – like many of you, our Easter dinner had two important components – decorated hard-boiled eggs and ham. While my guys and sister were decorating eggs as chicks and bunnies, I went a little off the reservation and thought a pig would be cute. He was too cute to eat! Although, it was my intention to bring he and his friends home to make egg salad. I guess my mom will get to enjoy that task! I got lucky, because she sent the leftover ham home with me! So, for the remainder of the week, I will be focusing on ways to use it up! Starting with tonight’s dish… Ham and Pineapple kabobs! Since it’s already cooked, I didn’t worry about thicknesses or the difference between the spiral sliced pieces and the chunks. I did a few with just ham for anyone feeling picky. I added the teryaki sauce at the end of grilling.
I served it with some jasmine rice flavored with a little vegetable broth, a splash of pineapple juice, ginger and slivered almonds. It was a new flavor combo for the guys and the ginger was a little too assertive. Overall, the rice was not their favorite.