Yesterday I grabbed what I thought was a can of pineapple chunks and opened it. It wasn’t chunks, it was crushed which definitely wasn’t going to work for the fruit salad I was making. So I dumped it in a plastic container and tossed it in the fridge, promising myself I’d use it before it went bad.
There are really only two things I do with crushed pineapple. Sometimes I add it to my mom’s carrot cake, and other times I make Ham and Pineapple Cream Cheese.
Ham and Pineapple Cream Cheese is a family favorite. In addition to ham and pineapple, it has sharp cheddar, scallions, and a dash of seasoned salt. I always have Lawry’s seasoned salt, but any kind will do, even homemade.
We usually eat it stuffed in celery or spread on Triscuits. When my girls were little, they often had Ham and Pineapple Cream Cheese sandwiches or pinwheels. I nearly always make Ham and Pineapple Cream Cheese finger sandwiches for parties that will include children. (Pro tip: if making them for a party with guests of all ages, be sure to make plenty. The adults like them too.)
Ham and Pineapple Cream Cheese
Ingredients
- 1 8 oz. package of cream cheese, softened
- 1 8 oz. can crushed pineapple, drained
- 2 scallions, sliced, green part only
- 1 tsp. seasoned salt, or to taste
- 1½ cups minced ham
- 1 cup shredded sharp cheddar cheese
Instructions
- Combine cream cheese, pineapple, scallions, and 1 t. seasoned salt. Mix until the cream cheese in completely combined with the pineapple. You may want to use a hand mixer, but you can do it by hand if you prefer. Fold in the ham and cheddar. Taste for seasoning and adjust if necessary. Allow the mixture to chill for half an hour before serving. For longer storage, cover and refrigerate.
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