Foil Roasted Ham and Pineapple with Potatoes

Cooked entirely on the barbecue grill, this ham and pineapple recipe is complemented by a tender roasted potato.

How many servings?

From kitchen to table in 3 hours.

baking potatoes
ham
onion
green bell pepper
pineapple
pineapple juice
cornstarch
soy sauce
prepared mustard
red pepper flakes
butter or margarine

If using charcoal, start BBQ grill 3 hours prior to dinner time.
When grill has been heating for 30 minutes, scrub potatoes and wrap in foil.
Place potatoes in center of grill over hottest part of the coals. Close cover.
When potatoes have roasted for 45 minutes, flip and move to the edges of grill. Turn so that the sides of the potatoes that had faced outward, now face inward. Continue to cook with cover in place.
One hour before dinner time, prepare ham and pineapple.
Tear off a large piece of aluminum foil and place on a flat surface.
Cut ham into slices and place in the center of the aluminum foil.
Cut onions and green pepper into slices and place on foil with ham.
Cut pineapple into slices and place on top of vegetables.
Mix together pineapple juice, cornstarch, soy sauce, mustard and red pepper flakes.
Turn up edges of foil and pour sauce over the top of the ham. Fold foil tightly over contents and press edges together to form a flat package.
Place foil package onto the center of the grill. Roll potatoes once more to cook evenly. Cover and cook for about 40 minutes.
When vegetables are tender, serve ham and pineapple with roasted potatoes.