Mary Ann's Tepenade
This is so simple and a little off the normal barbecue fare. Take your favorite ham steaks or slices (½ inch thick is best). Place them on the barbecue with low flame. Pile Pineapple Sage leaves on top and barbecue (make sure you wash the sage). Don't worry about the leaves burning; you're going to remove the leaves when the steaks are done. It won't take long; most ham is already cooked. When the bottom side is browned, it will be done. Once you've removed the steaks from the barbecue, remove the leaves and discard. The ham will have a slight taste and aroma of pineapple. Serve with your favorite summer salad and baked beans.
Contributed by Mary Ann Perry of Sayit-N-Herbs.