Honeybee Ham Salad Sandwich Recipe

Ingredients

• 1/2 pound ground fully cooked ham
• 1/4 cup mayonnaise
• 2 hard-cooked eggs, chopped
• 1/4 cup chopped pecans
• 1/4 cup crushed pineapple, drained
• 2 tablespoons honey
• 1 round loaf (1 pound) Italian bread
• 1 round Italian roll (6 inches)
• 2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
• 1 tablespoon heavy whipping cream
• 8 to 10 drops yellow food coloring
• 1/4 cup butter, softened
• 1 can (6 ounces) pitted large ripe olives, drained
• 1 pimiento strip
• 1 celery rib, cut into thirds

Directions

• In a bowl, combine the ham, mayonnaise, eggs, pecans, pineapple and honey until blended. Slice the loaf and roll in half horizontally. Cut a third off one end of the loaf; slice the smaller portion in half.
• In a bowl, beat cream cheese, cream and food coloring until light and fluffy. Spread over top of all bread sections and roll. Spread butter over the inside of bread sections and roll; fill with ham salad.
• To assemble, place large loaf piece on a serving platter or covered board for bee's body. Place roll next to body for head. For wings, position two small loaf pieces, rounded edges facing each other, above body.
• Set aside 12 whole olives. Slice remaining olives in half lengthwise; make strips on body with halved olives. Cut 11 olives into slices. Position one slice on head for eye; decorate wings with remaining slices. Add pimiento for mouth. Place last whole olive on one piece of celery; insert into top of head for antenna. Insert remaining celery into ham salad for legs. Yield: 10-12 servings.

Honeybee Ham Salad Sandwich published in Taste of Home August/September 2002, p37