Line a 6-1/2 inch cup mold with ham slices, overlapping slices to completely cover mold. Finely chop remaining ham and set aside. To prepare filling, in a large bowl, combine shrimp, rice, celery, pineapple, onions, pimentos, minced onions and chopped ham. Chill. Just before serving, stir together salt, pepper, mayonnaise and sour cream. Toss with shrimp mixture. Pack mixture into ham lined mold. Cover with Saran Wrap and chill overnight. To make sauce, in a small bowl combine mayonnaise, sour cream, pineapple and ginger, stir well. To unmold carefully run a spatula around inside of mold, invert on serving platter. Serve with sauce.
Jambalaya, Rice Dressing, Rice Dishes
Cajun Country -- New Iberia, Louisiana