A good way to use up that left over cooked Easter ham.
Creating a new taste sensation with pineapple flavors
along with the fresh tasting asparagus spears of spring.
You must use fresh baby spuds to pull this recipe off.
Ingredients:
2 cups fresh pineapple, cubed
2 cups cooked/baked ham
2 cups fresh asparagus, chopped
2 baked potatoes, chopped
1 cup cold water or broth
1 tablespoon brown sugar
1 tablespoon mustard
Directions:
Preheat oven to 350 Degrees F.
Mix all ingredients in a roasting pan,
cook until potatoes are fork tender.
This should take about 1 hour or so.
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