I first sampled these at a bridal luncheon years ago. Now I frequently make them for our weekly neighborhood dinners.
- 1 can (29 ounces) tomato sauce
- 1 can (8 ounces) crushed pineapple in juice, undrained
- 1 cup water
- 2/3 cup packed brown sugar
- 1 teaspoon prepared mustard
- 5 whole cloves
- 1 pound fully cooked ham, thinly sliced
- 8 to 10 onion rolls, split
- In a saucepan over medium heat, combine tomato sauce, pineapple, water, brown sugar, mustard and cloves. Bring to a boil; reduce heat and simmer, uncovered, for 1 hour or until reduced by about one-third. Remove cloves. Add ham; simmer for 20 minutes or until heated through. Serve on rolls. Yield: 8-10 servings.
Originally published as Pineapple Ham Sandwiches in Country Pork 1996, p21
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