Ham & Pineapple Baked Beans - Maple Leaf Healthcare & Hospitality

Yield

25 servings

Portion Size

180 ml

Ingredients

	Metric	Imperial
Toupie Ham, Smoked	1.125 kg	2.5 lbs
Onions, fresh, chopped	625 ml	2 1/2 cups
Navy Beans, canned (rinsed & drained) or substitute White Kidney Beans	4.250 L	150 oz
Brown Sugar	500 ml	2 cups
Ketchup	500 ml	2 cups
Crushed Pineapple, canned in juice (drained)	580 ml	2 cups
Pineapple Tidbits, canned in juice (drained)	580 ml	2 1/3 cups
Mustard	80 ml	1/3 cup
Apple Cider Vinegar	60 ml	1/4 cup

Dice toupie ham into 1.5 cm x 1.0 cm cubes. Hold at 40'F/4'C in refrigeration. Preheat convection oven to 325'F/165'C.
Chop onions. Drain and rinse the canned navy beans. Drain both the crushed pineapple and pineapple tidbits.
Mix all the ingredients together along with the diced ham. Spray a 2" deep full size insert pan; pour the ham & bean mixture into the insert pan. Cover with foil and bake for 30 minutes. Uncover and bake for an additional 15 minutes. Cook to an internal temperature of 145'F/63'C.
Serve 180 ml per serving using 6 oz spoodle. Alternatively can serve 125 ml per serving using 4 oz spoodle to yield 36 servings.

Serve with vinaigrette tossed mixed green salad (sides not included in the nutritional information)