Ham and Pineapple Spears

Ham and Pineapple Spears

1 pound baked ham (such as Black Forest), thinly sliced
1 pineapple, peeled and cut into 20 long spears
2 tablespoons olive oil
2 tablespoons balsamic vinegar
3 inner celery stalks, cut into 3-inch pieces (optional)

Fold each slice of ham in half and wrap it around the center of a
pineapple spear. Heat 1 tablespoon of the oil in a large nonstick
skillet over medium heat. Place 10 of the wrapped pineapple spears
in the pan. Sear on each side until golden, about 2 minutes.
Drizzle 1 tablespoon of the vinegar over the pineapple spears and
cook until the vinegar bubbles up and thickens slightly, about 1
minute. Transfer to a plate and cover with foil while repeating
the cooking instructions with the remaining ingredients. Serve
with the celery stalks, if desired.

Tip: If you're serving the spears as passed cocktail food, wrap
them in advance and refrigerate until needed, for up to 6 hours.
Cook just before serving.

Yield: Makes 4 servings