1 pound baked ham black thinly sliced such as Forest
2 tablespoons olive oil
1 pineapple peeled cut into 20 long spears
Equipment
frying pan
aluminum foil
Directions
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.
