Pineapple Jam

  • 1 golden pineapple
  • 1 qt. pineapple juice (canned is OK)
  • 2 cups sugar
  • 2 oz. apple cider vinegar

Ham & Corn Fritters

  • 4 ears corn
  • 4 eggs
  • ¾ cup buttermilk
  • 10 oz. Smithfield Diced Ham
  • ½ cup green onions
  • 1 Tbsp. kosher salt
  • 2 cups all-purpose flour
  • 1 cup cornmeal
  • 1 Tbsp. baking powder




Meal Course:


Dish Type:

Appetizer, Side Dish


Pineapple Jam

  1. Peel and core pineapple. Cut into small chunks.
  2. Add all ingredients except vinegar to pot and bring to simmer.
  3. Reduce by half and then pulse with beurre mixer.

Ham & Corn Fritters

  1. Shuck, wash and dry corn. Using sharp knife, shave ears of corn into medium-sized bowl. Using cheese grater, scrape any remaining corn and juice into bowl with kernels. Discard scraped cobs.
  2. In mixing bowl, whisk together eggs and buttermilk. Combine corn, ham, green onions, salt, flour, cornmeal and baking powder with egg and milk mixture. Whisk until firm batter has formed.
  3. Slowly drop batter into 350°F oil one at a time. Fry until fritters are dark golden brown. Remove fritters from oil and place them on paper towels.
  4. Serve with pineapple jam.