• 1 medium fresh pineapple
• 1/4 cup mayonnaise
• 1/2 teaspoon prepared mustard
• 1 cup cubed fully cooked ham
• 1/2 cup chopped celery
• 1 tablespoon chopped green pepper

Stand pineapple upright and cut in half, leaving the top attached.  Remove fruit, leaving a 1″ shell.  Dice fruit and set aside 1 cup for salad and refrigerate the remaining fruit for another use.

In a bowl, combine the mayonnaise and mustard.  Stir in the ham, celery, green peppers and reserved pineapple.  Spoon into pineapple halves.

YIELD:  2 servings