Green Eggs and Ham

Prep Time: 20 minutes
Bake Time: 2 hours
Serves: 6

Ingredients - Ham

• 2 kg (4 pound) boneless, smoked ham
• 1 398 ml (14 fl oz ) tin pineapple rings
• 1 tsp curry powder
• 1 1/2 tsp Dijon mustard
• 1/4 cup chopped cilantro
• 1/4 cup brown sugar

Ingredients - Eggs

• 6 eggs
• 1/4 cup finely diced green onion
• 1/4 cup finely diced celery
• 1/4 cup chopped cilantro
• 1/4 cup mayonnaise
• 1/4 cup coconut milk
• 1 tsp Thai green curry paste
• 1/2 tsp brown sugar

 Directions - Ham

1.  Make a glaze for the ham with the pineapple juice from the tin, curry powder, mustard, and the chopped cilantro. 
2. Using tooth picks, affix as many pineapple rings as possible to the ham and then pour the sauce over all.
3. Cover and bake in a pre-heated 325 degree oven for 90 minutes, basting periodically with the sauce. 
4. After 90 minutes, remove the ham, transfer the sauce to a sauce pan and add the brown sugar. Bring to the boil and let cook down and thicken slightly for about 10 minutes.
5. Pour the glaze over all and continue to roast uncovered for another hour, basting frequently.
6. Remove from oven and let cool completely before slicing. 
7. Slice super thin and place on a small platter or plastic container, cut the pineapple into tidbits and sprinkle over all. Pour the remaining glaze over everything and refrigerate over night. Pack in an air tight container in a cooler for your next picnic and serve cold. 

Directions - Eggs

1. Bring 6 large eggs to the boil in a medium saucepan, and once boiling, cook for 1 minute. 
2. Remove from heat, cover, and let sit in the hot water 10 minutes.
3. Remove, peel, and cut each egg in half. 
4. Remove each yolk and mix well with the other ingredients. Spoon the "green egg" mixture back into the cooked egg whites and top each with a little more chopped cilantro.