1 10-oz can refrigerated all-ready pizza crust 6 ounces sliced provolone cheese 1 12-oz can Spam luncheon meat, cut in thin squares 8 ounces canned chunk pineapple, drained 1/2 cup thinly sliced red onion 1/2 cup chopped green pepper
Heat oven to 425F. Grease 12" pizza pan or 13x9" baking pan. Unroll dough; press in prepared pan. Top with cheese. Arrange remaining ingredients over cheese. Bake 25-30 minutes or until crust is deep golden brown.
Pork tenderloin with Hawaiian sause
Servings: 8 Categories: Main Dish
6 pounds pork tenderloin 2 quarts reduced pork broth 1 cup brown mustard 1 cup yellow mustard 1/3 cup horseradish 1/3 cup ketchup 1/3 cup brown sugar 4 large garlic cloves, minced 1/3 cup salt 1/3 cup cumin 1/3 cup black pepper 16 small red potatoes 4 carrots, stripped 1 can pineapple rings
1.In saucepan, place pork broth, brown and yellow mustards, honey, horseradish, ketchup, brown sugar and garlic. Cook until simmers and then keep warm, reducing the stock.
2.Grill pork tenderloin, turning to prevent burning while brushing sauce over the meat. Remove from grill when done (170 degrees) [about 1 hour on low heat].
3.Grill vegetables and pineapple during last half of the cooking time and serve with the meat.
Ham balls with Hawaiian punch sause
HAM BALLS: 1/2 pound ground ham 3/4 pound ground pork 2/3 cup quick oats 1 egg, beaten 1/2 cup milk SAUCE: 1/3 cup brown sugar 2 tablespoons flour 1 tablespoon dry mustard 2/3 cup Hawaiian punch 2 tablespoons vinegar 6 whole cloves 1/3 cup dark corn syrup
1.HAM BALLS: Preheat oven to 350F. Combine all ingredients and shape into 1-inch balls. Place on greased cookie sheet and bake about 20 minutes, or until browned.
2.SAUCE: In sauce pan, combine brown sugar, flour and mustard, mixing well. Add punch and vinegar and mix well. Add cloves and corn syrup. Over medium heat cook, stirring constantly, until mixture thickens and becomes clear.
3.In chafing dish or crock pot, place ham balls and pour sauce over. Serve with toothpicks. The ham recipe can be shaped into a loaf and served as a main course with the sauce placed over the loaf about 15 minutes before it has finished cooking (1 hour at 350F) with extra sauce on the side.