Ingredients

• 375 mL (1 1/2 cups) fresh or canned pineapple, diced
• 125 mL (1/2 cup) red pepper, diced
• 60 mL (1/4 cup) fresh coriander, chopped
• 1 small red onion, thinly sliced
• 45 mL (3 tbsp.) soya sauce
• 45 mL (3 tbsp.) lime juice
• 1 clove garlic, finely chopped
• 15 to 30 mL (1 to 2 tbsp.) honey
• Salt and fresh ground pepper, to taste
• 4 slices Festin Lafleur Ham

Preparation

1. Preheat barbecue to medium-high heat or oven to 400°F (200°C).
2. Mix pineapple, red pepper, coriander, onion, soya sauce, lime juice, garlic and honey. Season to taste.
3. Tear off four square pieces of aluminium paper. Place a slightly smaller square of wax paper on each piece of aluminium paper. Put a slice of ham on each piece of wax paper.
4. Place an equal amount of the pineapple mixture on each slice of ham. Wrap the aluminium foil around the slice of ham and seal tightly by joining the four corners together.
5. Cook from 7 to 10 minutes or until heated through

Serve with grilled quartered potatoes.