|Canned ham||1 1⁄2 Pound|
|Pineapple cream cheese||1⁄2 Pound|
|Sour cream||2 Tablespoon|
|Unflavored gelatin||1 Teaspoon|
|Cold water||2 Tablespoon|
|Chopped parsley||1⁄4 Cup (4 tbs)|
Drain ham well and pat dry.
Soften cheese by creaming at room temperature, then add sour cream.
Soften gelatine in the cold water.
Heat over boiling water until dissolved.
Stir into the creamed cheese.
Chill until thickened.
Spread over top and sides of ham and sprinkle generously with parsley.