Hawaiian Ham and Coconut Rice

To make Hawaiian Ham and Coconut Rice, ham, brown rice, pineapple, and coconut are baked together to create a naturally sweet Polynesian flavor.

3 lb 4 oz Brown rice

2 cups Coconut, sweetened, shredded

Boil 3 quarts and 2 cups of water. Place 1 qt brown rice and 1 cup coconut (3 oz) in each of two steam table pan (12" x 20" x 2 ½"). Pour boiling water (1 qt 3 cups per steam table pan) over brown rice. Stir. Cover pans tightly. Bake: Conventional oven: 350 °F for 40 minutes. Remove cooked rice mixture from oven, and let stand covered for 5 minutes. Stir rice.

Assembly: 

6 lb Ham, low-sodium, diced ¼"

1 cup Sugar

½ cup Flour, regular or whole-wheat

8 lb OR 1 gal (2 No. 10 cans) Canned pineapple tidbits in 100% juice, drained (save 6 cups of the juice)

1 cup Coconut, sweetened, shredded

1 lb 6 oz Cheddar cheese, shredded

3 cups Bread Crumbs, plain regular or whole wheat

First layer: Smooth rice mixture over bottom of pan. 

Second layer: Evenly distribute half diced ham (3 lb) over each pan of rice mixture. 

Third layer: Combine sugar, flour, pineapple, remaining coconut, and cheddar cheese in a large bowl. Stir well. Pour half of this pineapple mixture over diced ham in each pan.

Fourth layer: Pour 3 cups pineapple juice over each pan.

Fifth layer: Sprinkle half the bread crumbs over each pan and spray with a pan release cooking spray. 

Bake until cheese is melted and bread crumbs are lightly toasted: Conventional oven: 350 °F for 20 minutes. Convection oven: 325 °F for 15 minutes.