Eight to ten red potatoes
One and three quarters cup of cream
Two tablespoons of butter
Large onion half
Three cups Kalua Ham chopped
Cook and mash potatoes and add cream and stir thoroughly. In a large saucepan sauté butter and onion, and add ham to cook until desired doneness.
Fold ham in with potatoes and stir. Shape your ham hash into a small palm size ball and roll in panko and fry in a pan until golden brown.
Eight lb Ham
Four Tablespoon liquid smoke
Four Tablespoon Hawaiian salt
Eight to Twelve large ti leaves, ribs removed
Preheat oven to three hundred and fifty. After scoring ham on all sides with quarter-inch deep slits about an inch apart, rub with salt, then liquid smoke. Wrap the ham completely in ti leaves, tie with string, and wrap in foil.
Place meat in a shallow roasting pan with two cups of water and roast for four hours.
Dissolve one teaspoon Hawaiian salt in two cups boiling water and add a few drops of liquid smoke. Shred the cooked pork and let stand in this solution for a few minutes before serving.
Dill Cream Sauce
One tablespoon minced shallots
One tablespoon butter
One half cup white wine
Two cups heavy cream
One tablespoon fresh dill, minced (or one half teaspoon , dried dill leaves)
Salt and pepper to taste
In a small saucepan, saute shallots in butter and wine eight minutes. Add cream, bring to boil to a boil and reduce by half. Stir in dill and season with salt and pepper.