This is a very festive appetizer.
2 rounded tablespoons dry mustard
3/4 cup granulated sugar
2 egg yolks, slightly beaten
2 rounded tablespoons flour
1/8 teaspoon salt
1 cup milk
1/2 cup vinegar
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Combine all ingredients except the vinegar in a saucepan. Cook over low heat until slightly heated. Add vinegar and cook until thickened. Remove from heat, cool and put into a container. Prepare and chill 2 to 3 days before using.
To serve, use a whole pineapple. Leaving top intact, cut a square section out of side, scoop out pineapple from inside, leaving a pineapple shaped bowl. Place cold dip into center of pineapple bowl. Place bowl on platter, place cubed pieces of baked ham with wooden picks around the outside. Garnish with fresh parsley, pineapple chunks and maraschino cherries.
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