Leftover ham is always welcome in my castle. It’s so versatile in both hot and cold dishes that it isn’t leftover for long. It simply depends on my mood at the time. This day I envisioned the ham in a spread on a Kaiser bun for lunch. I’d just cut up a fresh pineapple and it was a nice sweet and tart one. I also had fresh baby spinach on hand that would complete my sandwich.
I’d already cut the pineapple into tidbit sized pieces. You could use canned pineapple tidbits in this recipe, but it’s going to make a sweeter spread. I prefer the bright tang of fresh pineapple along with its sweetness to make the spread flavors snap. I put the tidbits into the bowl of my food processor.
I chopped 3 green onions and added them to the bowl, then diced the ham into about 1″ cubes and added them to the food processor.
I pushed pulse several times, then scraped the inside of the bowl down before pulsing the processor a couple more times.
I stirred 1/2 cup of shredded gouda and 1/2 cup of mayo into the spread until it was evenly incorporated. I taste tested it and added a few shakes of black pepper until I was happy with the taste. I covered the container and stored it in the fridge until lunch time.
The spread was great on some fresh Kaiser buns with a bowl of soup for lunch.
Although I’d intended on adding spinach to my sandwich, I forgot.
Oh well, the spinach really is optional I guess! You could also garnish the sandwiches with your lettuce of choice.
Aloha Ham Spread
A sandwich spread that combines ham and pineapple for fresh, tropical flavors!
- 3 cups diced ham
- 1 cup cubed fresh pineapple (you can substitute canned pineapple but it will be a sweeter spread)
- 3 green onions; chopped
- 1/2 cup shredded cheese (I used gouda)
- 1/2 cup mayo
- Pepper to taste
- Fresh spinach or lettuce of choice for garnish (optional)
Add ingredients to the bowl of your food processor. Pulse until all are uniformly chopped, scraping down sides as necessary. Pour into a bowl and add cheese and mayo. Stir well and add black pepper to taste.
Serve on buns, bread or croissants. Garnish with fresh spinach or lettuce if desired.
Store leftovers in a covered container in the fridge for up to 3 days.