Like a Hawaiian pizza with ham, pineapple, and Maui sweet onions, these meatballs can be served as pinchos with toothpicks or not.

• Preheat oven to 350°F. Line a baking sheet with nonstick foil.

• Mix the ham, ground pork, breadcrumbs, buttermilk, egg, celery, onion, pepper, and cloves together.

• Form into small balls, cocktail meatball size, and place them 1 inch apart on baking sheet and bake for 15 minutes.

• For the glaze, combine the brown sugar, vinegar, and pineapple juice in a saucepan over low heat. Whisk until combined and cook about 5 minutes.

• Coat the meatballs with the glaze and serve hot.

Ham and Melon . . . . . . . . . . . . . . . . . . . . . . .

The classic combination of salty and sweet make this pairing the perfect appetizer. Simply peel, seed, and slice a cantaloupe into half moons and drape pieces of thinly sliced Serrano ham or prosciutto over them for a salad, or cut the melon into chunks and wrap each chunk with the ham and insert toothpicks for “pinchos.”