Open-Faced Ham Sandwiches with Pineapple Relish Jennifer Rubell   From Every Day with Rachael Ray November-December 2005 Makes Sixteen Pieces Prep Time: 30 Minutes One 20-ounce can crushed pineapple 1 jalapeño --cored, seeded and finely chopped 1 tablespoon distilled white vinegar 2 teaspoons mustard seeds Salt and freshly ground pepper 1/4 cup unsalted butter, softened 16 slices cocktail-size pumpernickel bread 2 tablespoons Dijon mustard 16 thin slices European-style smoked ham, such as Black Forest (about 8 ounces) Drain the pineapple and press down on it to thoroughly remove all of the liquid. In a bowl, combine the pineapple, jalapeño, vinegar and mustard seeds. Stir well and season to taste with salt and pepper. Butter a slice of bread, then spread a thin layer of the mustard on top of the butter. Fold a piece of ham to fit the bread and place it on top, followed by a dollop (about 1 tablespoon) of the pineapple mixture. Repeat with the remaining bread slices.

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