Recipe of the Day

OMG this was soooooo good! It made the ham sooooo tender too!

Spiced Ham Steak

1 1/3 cups pineapple juice
1 teaspoon butter or margarine, melted (I omitted this)
1 teaspoon ground cloves
1 teaspoon paprika
2 garlic cloves, minced
1/2 teaspoon brown sugar
1/4 teaspoon ground mustard
8 ounces 2 inch thick ham steak

DIRECTIONS
In a 2-cup measuring cup, combine the juice, butter, cloves, paprika, garlic, sugar and mustard; mix well. Pour 2/3 cup marinade into a large resealable plastic bag; cover and refrigerate remaining marinade. Add ham to the bag. Seal bag and turn to coat; refrigerate for at least 3 hours or overnight.
Drain and discard marinade. Grill ham, uncovered, over medium heat for 4-6 minutes on each side or until meat is glazed and heated through, basting occasionally with reserved marinade.


This is AMAZING! It doesn't sound like much but trust me, it's delicious!

Sunday's best fruit salad

1 (20 ounce) can pineapple chunks, juice reserved
2 apples, peeled and cored
1 (21 ounce) can peach pie filling
2 bananas, peeled and diced
3 kiwis
1 pint strawberries


DIRECTIONS
In a small bowl, toss the chopped apples in reserved pineapple juice. Allow to sit for 5 to 10 minutes.
In a large salad bowl, combine the peach pie filling and pineapple chunks.
Remove apples from pineapple juice and add to pie filling and pineapple mixture. Add chopped bananas to reserved pineapple juice and let sit for 5 to 10 minutes.
Peel and slice kiwi and 1/2 of strawberries. Chop the other 1/2 of strawberries and set aside.
Remove bananas from pineapple juice and add to pie filling mixture. Add chopped strawberries; toss together.
Arrange kiwi slices around the edge of the serving bowl and alternate with strawberry slices. Chill and serve.