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Title: Pineapple-Ham Patties
Categories: Entree Pork Southern
Yield: 8 Servings
| 15 1/4 | oz | Pineapple, unsweetened slicd |
| 1 | lb | Ham; ground |
| 1/2 | lb | Pork, lean; ground |
| 1 | c | Rice; cooked |
| 1 | Egg; slightly beaten | |
| 1 | ts | Monosodium glutamate |
| 1 | ts | Worcestershire sauce |
| 2 | tb | Cornstarch |
| 1/8 | ts | Cloves, ground |
| 2 | tb | Water |
| 1 | tb | Lemon juice |
| 1/4 | c | Syrup, light corn |
Drain pineapple slices, reserving juice. Set aside.
Combine meats, rice, egg, monosodium glutanate, and Worcestershire sauce in a medium bowl; mix well, and shape into 8 patties. Place patties in a lightly greased shallow baking dish; press in a pineapple slice into each patty. Bake at 350 degrees for 25 minutes.
Combine cornstarch, cloves, and water in a small saucepan; stir until cornstarch is dissolved. Stir in reserved pineapple juice, lemon juice, and corn syrup; cook over low heat, stirring constantly, until smooth and thickened.
Spoon pineapple sauce over ham patties, and bake an additional 10 minutes.
SOURCE: Southern Living Magazine, sometime in the 1970s. Typos by Nancy Coleman.
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