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1
For the ham salad: Preheat a grill pan over medium-high heat.
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2
Grill the pineapple slices so there are hatch marks on each side.
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3
Transfer the pineapple to a parchment-lined baking sheet and place in the fridge to cool.
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4
In a food processor, pulse the ham until coarsely chopped and transfer to a medium bowl.
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5
Chop the green olives in the food processor until coarsely chopped.
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6
Transfer the olives to the ham and add the mayo, freeze-dried pineapple, ginger and lemon zest.
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7
Taste and season with salt and pepper.
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8
For the spicy pickle cherry salad: In a medium saucepan, heat the oil over medium heat and add the onions.
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9
Saute until slightly translucent.
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10
Add the vinegar, salt, cayenne, pepper flakes and garlic and bring to a simmer.
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11
Remove from the heat and add the green beans, minced maraschino cherries and a pinch of black pepper.
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12
Let steep for 5 minutes, and then let cool.
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13
Fill a deep skillet 1/4-inch deep with oil and heat over medium heat to 350 degrees F. Fry the ham slices until they become slightly browned and starts to curl up at the edges, 1 to 2 minutes.
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14
Drain on paper towels.
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15
Assemble the skewers with pieces of ham, dried pineapple rings and 3 whole cherries.
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16
Cut the grilled pineapple ring using the ring mold.
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17
Place the pineapple in the bottom of the mold and top with ham salad to fill halfway.
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18
Layer the spicy pickle cherry salad on the ham salad.
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19
Remove the mold and top with a skewer.
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20
This recipe was created by a contestant during a cooking competition.
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21
The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
