Baked Ham Steak with Pineapple and Sweet Potatoes
When canned pineapple was first introduced more than a century ago, cooks in places where the fruit had always been an imported and therefore rare and expensive luxury probably went a bit overboard with it. Not only had it suddenly become affordable, it was trimmed of its spike-leaved top knot, its prickly skin and tough core were removed, and it had been neatly cut into conveniently attractive rings.
Not surprisingly, during the early part of the twentieth century, those canned pineapple rings began turning up in all kinds of “fancy” dishes Read More