Hat's Off to Ham

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Ham Salad: 

4 1/2-inch-thick slices pineapple, cored

4 ounces country ham, diced

9 green olives stuffed with pimentos

1 cup mayonnaise

1/2 tablespoon minced freeze-dried pineapples

1/4 tablespoon ground ginger

1/4 tablespoon lemon zest

Salt and ground black pepper

Spicy Pickle Cherry Salad:

2 tablespoons olive oil

1 small red onion, thinly sliced

1 small white onion, thinly sliced

3 cups white vinegar

1/4 cup salt

1 tablespoon cayenne pepper

1 tablespoon red pepper flakes

1 clove garlic, minced

20 green beans

9 maraschino cherries, minced

Ground black pepper

Olive oil, for frying

2 slices maple-cured ham, cut on the diagonal to create a triangle-esque shape

4 dried pineapple rings

12 whole maraschino cherries