|Canned chicken broth||14 Ounce (1 Can, 1 3/4 Cups)|
|Coconut milk||1 1⁄2 Cup (24 tbs) (Fresh Or Bottled)|
|Ham slices||3 1⁄2 Inch, halved|
|Yams||5 Pound, cooked just tender, peeled, and halved lengthwise|
|Oranges||2 , sliced|
|Lime||1 , sliced|
|Chinese pea pods/3 packages, 7-ounce ounce frozen chinese pea pods||1 1⁄2 Pound (6 Cups)|
|Orange marmalade||3⁄4 Cup (12 tbs)|
|Light corn syrup||1⁄3 Cup (5.33 tbs)|
Pour broth and coconut milk into a 24-inch coolie pan.
Place a trivet or cake rack over liquid in center of coolie pan.
Remove top from one of the pineapples and reserve.
Pare whole pineapple and place on center of rack.
Pare remaining pineapple and cut in wedges; remove core.
Arrange pineapple wedges, ham slices, yams, orange and lime slices around whole pineapple.
Cover with barbecue or coolie pan cover or with foil fitted closely around edge; steam 30 minutes.
Remove cover and arrange podded peas around other ingredients.
Sprinkle peas and yams with salt; brush ham, yams, and fruits with half the Glaze.
Replace cover and steam 30 minutes longer.
Brush all ingredients except peas with remaining Glaze.
Brush peas with a small amount of melted butter.
Replace top of whole pineapple.
Serves 10 to 12.
Glaze: Combine marmalade, butter, and corn syrup in saucepan.
Heat and stir until mixture is well blended.